Breakfast Burrito with Black Beans
A wholesome, flavorful breakfast burrito packed with seasoned black beans, scrambled eggs, melted cheese, and salsa, wrapped in a soft tortilla. Quick to prepare, freezer-friendly, and perfect for meal prepping, this burrito is a nutritious and satisfying way to start your day.
Equipment
- 1 – 12-inch Non-Stick Frying Pan Skillet
- 1 – Slotted Spatula
- 1 set – Measuring Spoons
- 1 – Red Spoonula (spoon + spatula hybrid)
Ingredients
- 2 tablespoons olive oil divided
- 1 medium onion finely chopped
- 1 medium bell pepper diced
- 15 ounces canned black beans drained and rinsed
- ½ cup fresh salsa choose your preferred spiciness
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- 6 large eggs
- ½ cup shredded Mexican cheese blend
- 6 soft 8-inch flour tortillas
Instructions
- Sauté the Vegetables: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the chopped onion and diced bell pepper to the pan. Cook them for about 3 to 4 minutes until the onion softens and turns translucent, stirring occasionally to prevent sticking.
- Prepare the Bean Mixture: Add the rinsed black beans and salsa to the skillet with the veggies. Season with salt, black pepper, cumin, and smoked paprika. Stir everything together gently and let it cook for an additional 2 to 3 minutes, allowing the flavors to blend. Remove from heat and set aside.
- Make Fluffy Scrambled Eggs: In a mixing bowl, whisk the eggs thoroughly until smooth. In a clean non-stick skillet, warm the remaining tablespoon of olive oil over medium-low heat. Pour in the beaten eggs. As the eggs start to firm up, use a spatula to gently pull and fold the eggs from the edges to the center, creating soft curds. Continue until the eggs are fully cooked but still moist. Remove from heat and let cool to room temperature to avoid excess moisture when assembling.
- Assemble the Burritos: Lay out the six tortillas on individual pieces of aluminum foil. Sprinkle a layer of shredded cheese down the center of each tortilla. Spoon the black bean and vegetable mixture evenly over the cheese, then add the scrambled eggs on top. Carefully fold in the sides and roll each tortilla tightly into a burrito shape. Wrap each burrito securely in foil.
- Store and Reheat: Place the wrapped burritos in a freezer-safe bag or container. They can be stored frozen for up to 3 months. To reheat, thaw overnight in the refrigerator for best results. Reheat options include:
- Stovetop: Heat in a non-stick pan over medium heat for 3 to 4 minutes per side until golden and warmed through.
- Microwave: Wrap in a damp paper towel and microwave for 1 to 2 minutes until hot.
- Oven/Toaster Oven: Bake at 350°F (175°C) for 10 minutes if thawed or 15 minutes if frozen.
Notes
- Using Dry Beans: If you prefer fresh beans, be sure to cook them thoroughly before incorporating into the recipe.
- Make-Ahead Friendly: These burritos freeze well, making them ideal for meal prep or busy mornings.
- Thawing Tips: For even heating, thaw burritos overnight in the fridge. This helps avoid sogginess or uneven temperature when reheating.
- Customizations: Feel free to add avocado, hot sauce, or fresh cilantro for extra flavor and texture.
- Cheese Options: Swap the Mexican cheese blend with cheddar, pepper jack, or your favorite melting cheese.
