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.
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.