Description
These Black Bean Breakfast Burritos are a delicious and convenient make-ahead breakfast option. Filled with flavorful black beans, peppers, onions, eggs, and cheese, they’re perfect for busy mornings.
Ingredients
Units
Scale
- 2 tablespoons olive oil, divided
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 15 ounces canned black beans, drained and rinsed
- 1/2 cup salsa
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 6 large eggs
- 1/2 cup shredded Mexican cheese blend
- 6 (8-inch) tortillas
Instructions
- auté Vegetables and Beans: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add onion and bell pepper and cook until softened, about 3-4 minutes. Add black beans, salsa, salt, pepper, cumin, and paprika. Cook for 2-3 minutes. Remove from heat.
- Scramble Eggs: Whisk eggs in a bowl. Heat 1 tablespoon of olive oil in a nonstick skillet over medium-low heat. Pour in eggs and scramble until cooked through. Let cool to room temperature.
- Assemble Burritos: Lay out tortillas and foil squares. Add cheese, bean mixture, and scrambled eggs to the center of each tortilla. Tightly wrap each burrito and then wrap in foil.
- Freeze: Store burritos in a freezer bag or container.
Reheating Instructions:
- Stovetop: Thaw overnight. Cook in a nonstick pan over medium heat for 3-4 minutes per side.
- Microwave: Wrap in a damp paper towel and microwave for 1-2 minutes.
- Toaster Oven/Oven: Preheat to 350°F and bake for 10 minutes (thawed) or 15 minutes (frozen).
Notes
- If using dried beans, cook them before starting.
- Burritos can be frozen for up to 3 months.
- Thawing overnight is recommended for even reheating.
Nutrition
- Serving Size: 1 burrito
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 180mg
