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Breakfast Burrito with Eggs and Black Beans

Breakfast Burrito with Eggs and Black Beans

Start your day with a hearty Breakfast Burrito with Eggs and Black Beans. Packed with flavor, this easy recipe is perfect for busy mornings or brunch gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 burritos
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large eggs
  • 1 cup cooked black beans
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup diced onions
  • 1/4 cup diced bell peppers
  • 2 tablespoons olive oil
  • 4 large flour tortillas
  • to taste Salt and pepper
  • Optional toppings: salsa, avocado slices, sour cream

Equipment

  • Skillet
  • Whisk
  • Spatula
  • Bowls for prep
  • Tortillas

Method
 

  1. Gather all ingredients and prep by dicing onions and bell peppers; whisk eggs until smooth.
  2. Heat olive oil in a skillet over medium heat, add onions and bell peppers, and sauté until soft and golden.
  3. Pour the beaten eggs into the skillet and scramble gently, seasoning with salt and pepper; combine with the veggies once cooked.
  4. Lay tortillas on a clean surface, spoon egg mixture and black beans onto each, sprinkle cheese, then fold and roll tightly.

Nutrition

Calories: 320kcalCarbohydrates: 30gProtein: 18gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 225mgSodium: 450mgPotassium: 450mgFiber: 8gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 15mg

Notes

You can swap black beans with pinto or refried beans, and use whole wheat or gluten-free tortillas. For extra flavor, toast the tortillas lightly before assembly. If you have leftovers, store them in an airtight container in the fridge for up to three days. Feel free to experiment with different cheeses and add veggies like spinach or mushrooms for a nutritious punch.
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