Black Bean Breakfast Burrito
As part of my postpartum freezer prep, I made these easy black bean breakfast burritos to have on hand. They’re the perfect recipe to pop in the oven for breakfast or lunch, full of protein, fiber and most importantly flavor.
This recipe is so customizable, with countless variations of vegetables, cheese and protein that can be added. These are made with a mix of bell peppers, onions, black beans and eggs scrambled together with a simple spice blend, then assembled in tortillas with shredded mozzarella cheese.
After stuffing the tortillas with the filling, I roll them up into burritos and wrap each one individually. I keep them stored in a sealed bag in the freezer and grill them on a pan with a little olive oil when ready to enjoy them.
You can thaw them overnight in the fridge, or pop them in the microwave for 60-90 seconds. They’re such a good meal prep to have on hand for busy weeks!
Ingredients you’ll need to make breakfast burritos
This recipe truly cannot be easier to make, and can be customized to your liking using your favorite veggies/cheese combo. Here’s what you’ll need:
- Flour tortillas– use a medium or large sized tortilla for this recipe
- Eggs– simply scrambled with a pinch of salt & pepper
- Bell pepper and onion– finely diced
- Spinach– for some added greens
- Canned black beans– drained and rinsed
- Shredded cheese– I used mozzarella
- Simple spice blend– paprika, smoked paprika, salt, pepper and garlic powder
- Olive oil
- Saute the peppers and onion in olive oil until soft
- Add in the beans, spinach and spices and toss together for a few more minutes
- Pour in your scramble eggs and cook on low until the eggs are cooked through
- Assemble the burritos with a layer of the egg and bean mix in the center of a large tortilla, topped with shredded cheese. Fold in the sides then roll into a burrito
- Serve with your favorite toppings like hot sauce, salsa, avocado or sour cream
Storing and reheating
These burritos can be stored in the freezer for up to 3 months, or in the fridge for up to 5 days.
To reheat from frozen, thaw overnight in the fridge or in the microwave for 90 seconds. To add a crisp, pop in the air fryer, oven or on a heated pan for 5- 7 minutes.
If reheating from the fridge, grill the burritos on a heated skillet with a little cooking spray, or bake or air-fry on 350 F for 5-7 minutes.
I love to serve these topped with plain greek yogurt, hot sauce and fresh cilantro. They’re hearty enough for a weekday lunch, and easy to grab in the mornings when I’m busy with work or the baby.
I know you guys are going to love them! You can tag me on Instagram if you try them. You can also find the link to my newspaper parchment paper linked here.
Looking for more recipes to meal prep? Try some of my favorites linked below-
Herb Omelette Breakfast Sandwich
Vanilla Chia Pudding
Crispy Cheese Breakfast Burritos
Black Bean Breakfast Burritos
Ingredients
- 6 large tortillas
- 8 eggs, whisked
- 1 can black beans 15 oz, drained and rinsed
- 1 red bell pepper diced
- 1 yellow onion diced
- 2 cups spinach
- 1 cup shredded cheese I used mozzarella
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp smoked paprika
- Olive oil
Directions
- Heat a skillet on medium heat with a drizzle of olive oil.
- Add the diced onions and peppers to the oil and saute for about 7-8 minutes, until the veggies have softened.
- Add in the drained black beans, spices and spinach and mix for another 2 minutes, until the spinach has wilted.
- Pour in the whisked eggs and lower the flame to low. Cook for about 5-6 minutes, stirring every minute until the eggs are fully cooked, then mix in the shredded cheese.
- Assemble your burritos by filling the center of a tortilla with the egg and bean mixture. Fold in the sides then roll from the bottom to wrap.
- Individually wrap each burrito with parchment paper or foil. Store in an airtight container or sealed bag. Freeze for up to 3 months, or keep refrigerated for up to 5 days.
- To reheat from frozen, thaw overnight in the fridge, or in the microwave for 90 seconds. To add a crisp, pop in the air fryer or oven for 5-7 minutes on 350 F, or grill on a heated pan for 5 minutes.
- To reheat from the fridge, grill the burritos on a heated skillet with a little cooking spray, or bake or air-fry on 350 F for 5-7 minutes.
Flavorful and filling! Also love that it can be frozen. Thank you for sharing this recipe.