Why You’ll Love This Recipe

This recipe offers the ideal balance of taste and nutrition. The combination of fluffy eggs, hearty black beans, and savory vegetables creates a filling meal that will keep you energized throughout the morning. The addition of cheese gives it a creamy richness, while the whole wheat tortillas offer a healthier twist compared to traditional flour tortillas. Whether you’re making a quick breakfast at home or need something to pack for a busy day, these breakfast burritos are sure to become a go-to favorite.

Ingredients

4 large eggs
½ cup black beans, drained and rinsed
½ cup shredded cheese (cheddar or pepper jack)
1 small bell pepper, diced
1 small onion, diced
2 whole wheat tortillas
Salt and pepper to taste
Cooking spray or olive oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat a non-stick skillet over medium heat and lightly coat it with cooking spray or olive oil.
Add the diced bell pepper and onion to the skillet. Sauté for 3-4 minutes until softened and slightly caramelized.
In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet with the vegetables.
Allow the eggs to cook, stirring occasionally, until they are scrambled and cooked through, about 3-4 minutes.
Add the black beans to the skillet and stir them into the egg mixture. Cook for an additional 1-2 minutes to heat the beans through.
Sprinkle the shredded cheese over the egg and bean mixture. Let it melt slightly.
Warm the tortillas in another skillet or microwave for a few seconds until soft.
Divide the egg and bean mixture evenly between the two tortillas. Roll them up into burritos.
Serve hot and enjoy!

Servings and Timing

Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

Spicy Kick: Add diced jalapeños or a few dashes of hot sauce to the eggs for an extra kick of heat.
Vegan Version: Swap the eggs and cheese for a plant-based egg substitute and dairy-free cheese.
Additional Veggies: Include spinach, mushrooms, or zucchini for extra veggies in your burrito.

Storage/Reheating

Storage: Store any leftover burritos in an airtight container in the refrigerator for up to 2-3 days.
Reheating: To reheat, wrap the burrito in a damp paper towel and microwave for 1-2 minutes, or until heated through. Alternatively, reheat in a skillet over medium heat for 3-4 minutes, flipping halfway through.

FAQs

1. Can I make this recipe ahead of time?

Yes! You can prepare the filling (eggs, beans, veggies, and cheese) ahead of time and store it in the fridge. When ready to eat, just heat the filling and assemble the burritos.

2. Can I use flour tortillas instead of whole wheat tortillas?

Yes, you can use flour tortillas if you prefer. Whole wheat tortillas add a healthier touch, but flour tortillas will work just as well.

3. How do I keep the burritos from getting soggy?

To prevent sogginess, make sure the filling is not too wet. Drain the black beans thoroughly, and avoid overcooking the eggs. Wrapping the burrito tightly and storing it in an airtight container will also help.

4. Can I freeze breakfast burritos?

Yes, you can freeze these breakfast burritos. Wrap them tightly in foil or parchment paper, then place them in a freezer-safe bag. They will keep for up to 2-3 months.

5. Can I make these burritos vegetarian?

Absolutely! This recipe is already vegetarian, but if you want to make it vegan, simply swap the eggs and cheese for plant-based alternatives.

6. What other types of cheese can I use?

You can use any cheese you prefer, such as mozzarella, Monterey Jack, or even a vegan cheese for a dairy-free version.

7. Can I add meat to the burritos?

Yes grilled chicken would be great additions to these breakfast burritos if you want to add some meat.

8. How do I prevent the eggs from overcooking?

To avoid overcooking, cook the eggs on medium-low heat and stir them gently. Remove them from the pan as soon as they are no longer runny.

9. What can I serve these breakfast burritos with?

These burritos are delicious on their own, but you can serve them with salsa, guacamole, or a side of fresh fruit for a complete meal.

10. Can I use a different type of bean?

Yes, you can use black-eyed peas, pinto beans, or kidney beans if you prefer. Just make sure to drain and rinse them before using.

Conclusion

These Breakfast Burritos with Eggs and Black Beans are a quick, easy, and nutritious meal that’s perfect for starting your day off right. Whether you make them fresh in the morning or prepare them ahead of time for busy mornings, they are sure to satisfy your cravings. With endless possibilities for customization, you can enjoy these burritos in countless ways!

High-Protein Breakfast Burritos

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Author: Julia
Total Time: 20 minutes
Yield: 2 servings
Diet: Vegetarian

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Description

Start your day with these delicious and nutritious Breakfast Burritos with Eggs and Black Beans. Packed with protein and fiber, this recipe combines fluffy scrambled eggs, hearty black beans, and savory veggies, all wrapped in whole wheat tortillas. Perfect for a quick breakfast or meal prep, these burritos are a healthy and satisfying choice that can be customized with your favorite ingredients. A family-friendly recipe that’s easy to make and perfect for busy mornings!

Ingredients

4 large eggs

½ cup black beans, drained and rinsed

½ cup shredded cheese (cheddar or pepper jack)

1 small bell pepper, diced

1 small onion, diced

2 whole wheat tortillas

Salt and pepper to taste

Cooking spray or olive oil

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Instructions

Heat a non-stick skillet over medium heat and lightly coat it with cooking spray or olive oil.
Add the diced bell pepper and onion to the skillet. Sauté for 3-4 minutes until softened and slightly caramelized.
In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet with the vegetables.
Allow the eggs to cook, stirring occasionally, until they are scrambled and cooked through, about 3-4 minutes.
Add the black beans to the skillet and stir them into the egg mixture. Cook for an additional 1-2 minutes to heat the beans through.
Sprinkle the shredded cheese over the egg and bean mixture. Let it melt slightly.
Warm the tortillas in another skillet or microwave for a few seconds until soft.
Divide the egg and bean mixture evenly between the two tortillas. Roll them up into burritos.
Serve hot and enjoy!

Notes

For added spice, try adding diced jalapeños or a few dashes of hot sauce to the eggs.

Vegan version: Use a plant-based egg substitute and dairy-free cheese to make this recipe vegan.

Leftover burritos can be stored in an airtight container in the fridge for 2-3 days or frozen for up to 2-3 months.

To reheat, wrap the burrito in a damp paper towel and microwave for 1-2 minutes or reheat in a skillet over medium heat for 3-4 minutes.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Skillet
Cuisine: American