Bean & Egg Breakfast Burritos
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Want a delicious way to incorporate beans into an inexpensive and healthy breakfast? Try these super simple black bean and egg burritos for a wonderful protein packed breakfast. Consider doubling or even tripling the recipe as these burritos freeze well and are perfect to pull out of your freezer and pop in the microwave on busy mornings. Plus, you can customize ingredients to whatever your family prefers and even use up dinner leftovers like rice, beans, and veggies.
Black Bean & Egg Breakfast Burritos
Delicious easy burrito breakfast recipe, perfect for on the go!
- 4 9-inch tortillas
- 1 teaspoon olive oil
- 1 can black beans, drained and rinsed, or 1 1/2 cups dried cooked beans
- 4 tablespoons salsa
- 4 eggs
- salt & pepper to taste
- 1/2 cup grated cheese
- 1 4-oz can roasted diced green chilies
Preheat oven to 350°F.
Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.
Beat eggs, salt and pepper in a medium bowl with a fork until blended. Heat oil in a 10-inch nonstick skillet over medium-low heat.
Add chiles and cook, stirring for 1 minute. Add eggs and cook, stirring slowly with a wooden spoon or heatproof rubber spatula until soft, fluffy curds form (about 1 1/2 to 2 1/2 minutes).
Divide egg mixture, beans, and cheese and place in each tortilla along with a tablespoon of salsa for each tortilla.
As I mentioned earlier, these are so easy to freeze and reheat later for a great breakfast. Wrap each individual burrito in aluminum foil and then seal inside a freezer bag – reheat in the microwave one minute at a time until heated through. Prior to re-heating, remove the foil and fold each burrito in a damp paper towel as the steam prevents the tortilla from getting tough. Recipe adapted from Eating Well.
This looks truly delicious, AND HEALTHY!
How funny! I made a pot of black beans yesterday and my hubby requested egg & bean burritos for dinner!!!
I make these all the time! Yummy and good for you! Best in the summer when you have fresh from the garden salsa or pico!!
That looks yummy. Needs avocado! I made the knock-off Chipotle bowl the other day and it was a total winner. Will make it again for sure.
Mmm… these look so good! Thanks for posting all these veggie recipes lately. As a vegetarian, I really appreciate it!
I just wanted to add- making your own tortillas is way easy and delicious! Plus, way less yuck in them. I generally make while wheat but you can make plain flour too. I make a whole bunch and then freeze them in stacks of 10 (more or less depending on how big your family is 😉 )
The best part about making your own though is you control the size! Big for burritos or small for tacos! I hate it when my tortilla is to little for my burrito LOL!
Hi Em, What recipe do you use? Does it take a special pan? I’ve been thinking about making tortillas too.
You can make your own pam. Get a misto amazon or cheaper at bed bath and beyond $10 simpl3 and better for you.
Can you freeze it with the cooked egg inside? It won’t ruin the taste or texture?
Great to make these for breakfast or lunch on meat-free Fridays during Lent
It sounded pretty good but I was hoping to lobby a request for a recipe teaching me how to make a potato, egg and cheeze breakfast taco using real lard in the tortillas, you know the kind that is solid at room temperature?! Also need a good recipe for the homemade salsa! Boy sure an hungry….
I make burritos and wrap individually in waxed paper then into one big ziploc freezer bag and into the freezer. When one burrito is removed -it can go straight into microwave to defrost then unwrap and place into a pan to crisp up the burrito shell. YUM!
Made a batch today 🙂 I added onions and mushrooms- it made 8 good sized burritos!
Just made these! Loved the taste from the chilis!!! Only had fire roasted and they were perfect! Added cheese to eggs while I cooked them.
Do you need to cook beans?
These were amazing. Nuff said.
Thanks for letting us know! 😀