Black Bean Breakfast Burritos
Enjoy these protein- and fiber-rich Black Bean Breakfast Burritos for a quick, flavorful, and satisfying breakfast. Loaded with black beans, eggs, fresh veggies, and melted cheese, they’re perfect for meal prep or on-the-go mornings. Wrap, freeze, or refrigerate for an easy breakfast any day of the week.
Equipment
- 1-Large skillet
- 1 whisk
- 1 spatula
- 1 cutting board
- 1 knife
- Measuring Spoons
- Foil or parchment paper (for wrapping)
Ingredients
- 6 large flour tortillas
- 8 large eggs whisked
- 1 15 oz can black beans, drained and rinsed
- 1 red bell pepper diced
- 1 yellow onion diced
- 2 cups fresh spinach
- 1 cup shredded mozzarella cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon smoked paprika
- 1 –2 tablespoons olive oil
Instructions
- Prepare Your Ingredients: Start by gathering all your ingredients and equipment. Dice the red bell pepper and yellow onion into small, even pieces to ensure they cook uniformly. Rinse and drain the canned black beans thoroughly to remove excess liquid. Wash and roughly chop the spinach, then set aside. Whisk the eggs in a medium bowl until fully blended and slightly frothy, which will make your eggs fluffy. Measure out your spices and shredded cheese so everything is ready to go.
- Heat the Skillet for Sautéing: Place a large skillet over medium heat and drizzle in 1–2 tablespoons of olive oil. Allow the oil to warm until it shimmers slightly. This step ensures the vegetables won’t stick and will sauté evenly, creating a perfect flavor base for your burritos.
- Sauté the Onions and Bell Peppers: Add the diced onions and red bell peppers to the warm skillet. Stir occasionally with a spatula for 7–8 minutes, until the onions turn translucent and the peppers become tender but still retain a bit of crunch. The gentle cooking process releases their natural sweetness, which balances the savory eggs and beans.
- Incorporate Beans, Spinach, and Spices: Once the vegetables have softened, add the drained black beans to the skillet. Sprinkle in the salt, black pepper, garlic powder, paprika, and smoked paprika. Stir well to evenly coat the vegetables and beans with the spices. Next, add the fresh spinach, stirring for 1–2 minutes until the leaves wilt but remain bright green. This creates a colorful and nutrient-rich mixture that will form the filling of your burritos.
- Cook the Eggs: Lower the heat to low to prevent the eggs from cooking too quickly. Pour the whisked eggs into the skillet over the vegetable and bean mixture. Using a spatula, stir gently every minute, allowing the eggs to cook evenly without becoming dry or rubbery. Continue cooking for 5–6 minutes, until the eggs are set but still creamy. This low-and-slow method keeps the eggs tender and perfectly textured.
- Add Cheese for Creaminess: Once the eggs are almost fully cooked, sprinkle the shredded mozzarella cheese over the mixture. Stir gently to combine, allowing the cheese to melt into the eggs and vegetables. The melted cheese adds a creamy texture and binds the filling together, making it easier to roll into burritos.
- Assemble the Burritos: Lay out a tortilla on a clean surface. Spoon a generous amount of the egg, bean, and vegetable mixture into the center of the tortilla. Fold the sides in toward the center, then roll the bottom up tightly to enclose the filling. Repeat this process with the remaining tortillas and filling.
- Wrap for Storage or Serving: Individually wrap each burrito in parchment paper or aluminum foil. This step makes them easy to store, transport, or freeze for future use. Proper wrapping also helps preserve freshness and maintain the shape of the burritos.
- Store and Freeze Options: Store the wrapped burritos in an airtight container or a resealable bag. Refrigerated burritos can be kept for up to 5 days. For longer storage, place them in the freezer for up to 3 months. Freezing allows you to prep a week’s worth of breakfasts in advance, saving time on busy mornings.
- Reheating from Frozen: To reheat frozen burritos, thaw overnight in the refrigerator or microwave for about 90 seconds. For a crispier exterior, place the burrito in an air fryer or oven at 350°F for 5–7 minutes, or sear on a heated skillet for 5 minutes. This restores a freshly cooked texture and enhances the flavors.
- Reheating from the Refrigerator: If your burritos are refrigerated rather than frozen, reheat them directly on a skillet over medium heat with a light spray of cooking oil. Alternatively, bake or air-fry at 350°F for 5–7 minutes. This ensures the burrito filling is warmed through and the tortilla gets lightly crisped, maintaining a delightful texture.
Notes
- For a vegetarian-friendly version, this recipe already fits perfectly. You can also swap the mozzarella for a vegan cheese to make it fully plant-based.
- Use fresh, firm tortillas to avoid tearing when rolling; flour tortillas work best for pliability.
- The recipe is highly adaptable: feel free to add other vegetables such as mushrooms, zucchini, or cherry tomatoes.
- Black beans provide plant-based protein and fiber, making this a hearty, satisfying breakfast that keeps you full longer.
- This recipe is excellent for meal prep; prepare a batch and freeze for up to 3 months to save time on busy mornings.
