This simple and 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 breakfast burritos at a time, keep a couple fresh, and individually wrap in aluminum foil and freeze the rest for later. You can take the foil off and warm them up from frozen at a power level 7 for ~ 1 ½ 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.
Have leftover breakfast burrito 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 fast at wrapping the burrito, you can have the next tortilla warming in the pan while you finish filling and wrapping one of the previously warmed burritos - kinda "assembly line style".
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If you like this Egg and Bean Breakfast Burrito recipe then you may also like these breakfast dishes:
If you like meals that freeze well, check out all my recipes that freeze well (mostly soups, stews and sauces), but here are four of my favorites:
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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On The Go Breakfast Burritos
EatSimpleFood.com
This simple & delicious egg, bean, and cheese breakfast burrito recipe is one of my "go-to's" for days on the run.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 (1 each) 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Ingredients
- 12 eggs, beaten
- 3 Tbsp water
- ¼ tsp salt
- ¼ tsp black pepper
- 1 ½ Tbsp butter or olive oil
- 1 (15oz) can black beans, drained & rinsed
- 8 ounces cheddar cheese, shredded
- 1 ½ cups of salsa, reduced on stovetop
- 12 flour tortillas
Instructions
- 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
Notes
- 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".
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