Bean & Egg Breakfast Burritos
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!
Ingredients
- 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
Directions
1
Preheat oven to 350°F.
2
Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.
3
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.
4
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).
5
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.
