This simple & delicious egg, bean, and cheese breakfast burrito recipe is one of my “go-to’s” for days on the run. I love the combo of the ingredients, both in texture and in taste. I make 12 burritos at a time, keep a couple fresh, and individually wrap and freeze the rest for later. You can warm up from frozen at a power level 7 for ~ 1 1/2 minutes in your microwave. If I have time, I will peel and fine dice a large potato (for 12 burritos), boil until al dente and throw that in the mix as well.
- Prep Time: 20 Minutes
- Cook Time: 15 Minutes
- Total Time: 35 minutes
- Yield: 12 (1 each)
- Category: Breakfast
- Method: Stovetop
- Cuisine: International
- 12 eggs, beaten
- 3 Tbsp water
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 Tbsp butter or olive oil
- 1 (15oz) can of black beans, drained & rinsed
- 8 ounces cheddar cheese, shredded
- 1 1/2 cups of salsa, reduced on stovetop
- 12 flour tortillas
- Add salt, pepper, and water to eggs and whisk it up! 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 bowl. Add drained beans and shredded cheese.
- Wipe out pan and add salsa to pan. Cook on a low simmer , stirring occasionally, until salsa liquid is reduced (do this so it amps up the flavor and makes the burrito less soggy at the same time). Should take ~ 5-8 minutes. Throw that in with the egg mixture and stir all together.
- Wipe out pan and bring to medium heat. Place one tortilla at a time in pan for ~ 20 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
- 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.
- When you get good at wrapping the burrito, you can have the next tortilla going while you finish wrapping – kinda “assembly line style”.
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.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Breakfast Burritos, Burritos, Eggs, Beans, Vegetarian, Comfort Food, Snack, Freezer Food, Freezer Recipes, Recipes