This healthy egg and black bean breakfast burrito recipe is one of my "go-to's" for days on the run (hello travel). Add any leftover ingredients you have to vegetarian egg and black bean burritos. Cheese and potatoes are my favorite.

Burrito on a plate cut open to expose black beans, eggs, and cheese. Side of tomato salsa and arugula. Fork and knife on plate. Pour over coffee in background.

Make Egg and Black Bean Breakfast Burritos in Bulk

Make 12 black bean and egg breakfast burritos at a time. Keep a couple fresh for now, and individually wrap the rest in aluminum foil and freeze them for later.

Ingredients on a wood cutting board: 10 eggs in a carton, strainer of black beans, jar of salsa, 2 potatoes, and shredded yellow cheese.

Reheating Frozen Black Bean Egg Breakfast Burritos

Take the foil off and warm bean and egg breakfast burritos up from frozen at a power level 7 for ~ 1 ½ minutes uncovered in your microwave.

Pan of scrambled eggs cooking on a gas range with a pan of salsa cooking behind it.

Leftover Black Bean Breakfast Burrito Filling

Have leftover breakfast burrito filling? Lucky you, eat it up or buy some more tortillas, serve on bread, or freeze for later.

Top down view of stainless steel bowl filled with scrambled eggs, black beans, and potatoes, and a red spatula hanging out the side.

Wrapping Black Bean and Egg Breakfast Burritos

Having trouble wrapping the bean and egg burrito? Eat it like a soft shell taco instead, but just keep working at the wrap.

Start with less burrito filling and increase the filling amount as you get better.

When you get fast at wrapping breakfast burritos, you can have the next tortilla warming in the pan while you finish filling and wrapping one of the previously warmed burritos.

"Assembly line style" is an easy way to make black bean breakfast burritos fast.

Top down view of a stainless steel bowl with scrambled eggs, potatoes, and beans and flour tortillas on the side.

Bean and Egg Breakfast Burritos Ingredient Ideas

Any cheese - melty cheese like colby jack, cheddar, goat cheese, feta cheese, cotija cheese, or no cheese at all.
Arugula, Spinach, or Kale - get in those greens!
Potatoes, Sweet Potatoes, Butternut Squash, Winter Squash, Zucchini, or Yellow Squash
Any beans - black beans, kidney beans, cannellini beans, white beans, pinto beans

6 stacked burritos on a dark plate with empty egg shells in the background.

Things In My Kitchen:

Stackable Fine Mesh Strainers - Easy to grab and use. The medium one is perfect for draining and rinsing a can of beans.
Set of 3 Balloon Whisks - can't beat the price if you need new whisks.
12" Non stick PFOA free pan - I use this pan for eggs and fish.

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6 stacked burritos on a brown plate with an egg carton with empty eggs in the background.

Freezable Egg and Black Bean Breakfast Burritos

Burrito on a plate cut open to expose black beans, eggs, and cheese. Side of tomato salsa and arugula. Fork and knife on plate.

Print Recipe

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EatSimpleFood.com

This simple and delicious egg and black bean breakfast burrito recipe is one of my "go-to's" for days on the run. Eat black bean breakfast burritos fresh or freeze for later.

Author: beckie
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 12 (1 each)
Category: Breakfast
Method: Stovetop
Cuisine: International
Diet: Vegetarian

Ingredients

12 eggs, beaten
3 tablespoon water
¼ teaspoon salt
¼ teaspoon black pepper
1 ½ tablespoon butter or olive oil
1 (15oz) can black beans, drained & rinsed
8 ounces colby jack cheese, shredded
1 ½ cups of salsa, reduced on stovetop
12 flour tortillas (12 taco size or 6 burrito size)

Instructions

Add salsa to small pan and simmer for ~ 10 minutes or until reduced and thickened (this prevents soggy burritos).
Add salt, pepper, and water to eggs and whisk in a bowl.
Add butter to a large pan until melted. Add eggs and gently fold over each other until large curds form and eggs are done to your liking. Throw cooked eggs in a large clean bowl.
Add drained black beans, cheese, and salsa to eggs.
Bring a skillet large enough to hold tortillas to medium low heat. Place one tortilla at a time in pan for ~ 10 seconds per side or until tortilla is warm and pliable. You don't want it toast or browned.
Place a large spoonful in each tortilla, more towards the side facing you but leaving room at the edges. Bring edges in and tuck the burrito into itself and roll. Good luck - burrito wrapping will become easier and easier!
Wrap 'em up in aluminum foil if you want to freeze.
Serve with extra salsa, sour cream, avocado, or arugula if you like. Happy Eating! Beckie

Notes

Wanna add potatoes? Cut up a big potato, add to salted cold water by 1" and simmer ~ 12 minutes.
Have leftover filling? Lucky you, eat it up 🙂
Having trouble wrapping the burrito? You can eat it like a soft shell taco, but just keep working at it. Start with less filling and increase the filling amount as you get better.