The noble Breakfast Burrito is the pro-wrestler of breakfast foods. This one is full of black beans, eggs, veggies, and more—and it’ll keep you full until lunch, at least!
As a huge fan of eggs in the morning, I love how many different ways there are to make ’em. Poached, baked, boiled, fried, scrambled—you name it, I have done it to my eggs for breakfast. The variety makes them perpetually interesting to me, and I never get tired of my beloved egg breakfasts.
Every now and then, though, I need something more substantial in the morning because of a busy day ahead, where I know I won’t have much time to eat until the afternoon. Occasionally, the busy day is a beautiful, lengthy hike through the Colorado wilderness, but most of the time, it’s work-related. Sigh. Either way, those days call for the pro-wrestler of breakfast foods: the breakfast burrito.
Breakfast burritos are truly a choose-your-own-adventure breakfast situation. You can make ’em as big as a wrestler’s arm, stuffed with taters, bacon, eggs, and cheese; or you can roll cute, dainty burritos with egg substitute and piles of veggies. This breakfast burrito recipe is a perfect cross between those two worlds, with savory scrambled eggs, hearty black beans, melty cheese, and tasty veggies. Make a batch for your next long hike with friends—or bring a batch to the office for those long days. It’s a good way to make friends at work!
Are These Breakfast Burritos Healthy?
Not all breakfast burritos are healthy, but this one is! It’s loaded with veggies, fiber from the beans, and lean protein from the eggs and beans. The peppers add plenty of vitamins A and C, the spinach lends a dose of iron, and the cheese gives some calcium to the burrito. However, if you’re watching your cholesterol or fat intake, feel free to swap the eggs with egg whites and sprinkle a little less cheese on your burrito. And if you want to boost the fiber count, opt for whole-wheat tortillas.
Overall, this burrito recipe is vegetarian-friendly.
The Perfect Scrambled Eggs
There are many different techniques for scrambling eggs, and many of these methods result in extra-creamy or fluffy eggs. We all have our favorite additives for achieving a great scrambled egg texture, too. My personal favorite is adding a cornstarch slurry to the eggs. All you need to do is mix two teaspoons of cornstarch with two and a half tablespoons of water. Thoroughly whisk the slurry with the eggs to incorporate air, making them fluffy. Cook on medium-low heat and gently stir until the eggs look just set, as you don’t want to overcook them. It works every time!
How Do I Store Leftovers?
If your tortilla is thick enough for the task, these burritos should stay fresh in your fridge for up to 3 days. You can also freeze breakfast burritos! Wrap them individually in plastic wrap, then wrap them in a layer of freezer paper before transferring them to a freezer-safe Ziploc bag. Stash them in the freezer for up to 3 months. When you want one, just grab it from the bag and let it thaw in the fridge overnight. Reheat in the microwave, in a skillet over the stove, or in the air fryer. To prevent soggy tortillas, don’t add salsa, hot sauce, or other liquid condiments to the burritos before you refrigerate or freeze them.
Serving Suggestions
These burritos are a complete meal, but if you’re still peckish, try filling up on some protein like Air-Fryer Turkey Bacon or Air-Fryer Breakfast Sausage. Or, carb it up with Hash Browns and this easy (and healthy) Whole-Wheat Blueberry Pancakes With Ricotta recipe. Also, a Raspberry Smoothie or Coffee Smoothie both offer a sweet contrast to this savory burrito!
Ingredients
- 1 tablespoon olive oil
- ½ cup diced bell peppers
- ½ cup diced onions
- 8 large eggs
- Salt and pepper to taste
- 4 large flour tortillas
- ½ cup black beans drained and rinsed
- 1 cup shredded cheddar cheese
- ½ cup chopped fresh spinach
- Salsa or hot sauce optional, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the bell peppers and onions, and sauté until softened, about 3-4 minutes.
- In a bowl, whisk the eggs and season with salt and pepper. Pour the eggs into the skillet with the vegetables and scramble until just set.
- Warm the tortillas in a separate skillet or microwave until pliable.
- Divide the scrambled eggs evenly among the tortillas, placing them in a line down the center of each tortilla.
- Top the eggs with black beans, shredded cheese, and chopped spinach.
- Fold in the sides of each tortilla and roll up tightly to form the burritos.
- Serve immediately with salsa or hot sauce if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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