Hearty Breakfast Burrito with Eggs and Beans
Start your day off right with a filling and flavorful breakfast burrito packed with protein-rich eggs and hearty black beans. Perfect for a satisfying breakfast or brunch!
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Ingredients
Yields 4 servings
- (4) large eggs
- (1 cup) cooked black beans
- (1) small onion, diced
- (1) small bell pepper, diced
- (1 tbsp) olive oil
- (1 tsp) ground cumin
- (1 tsp) chili powder
- (1/2 tsp) salt
- (1/4 tsp) black pepper
- (4) large flour tortillas
- (1 cup) shredded cheese (cheddar or Monterey Jack)
- (1/4 cups) fresh cilantro, chopped (optional)
- (1) avocado, sliced (optional)
- (1/2 cups) salsa (optional)
Instructions
- 1
In a medium bowl, whisk together the (4) large eggs and season with (1/2 tsp) salt and (1/4 tsp) black pepper. Set aside.
- 2
In a large skillet, heat (1 tbsp) olive oil over medium heat. Add the (1) small onion and (1) small bell pepper. Sauté for about 5 minutes, or until the vegetables are softened.
- 3
Add the cooked black beans to the skillet. Stir in (1 tsp) ground cumin and (1 tsp) chili powder. Cook for another 3-4 minutes until heated through.
- 4
Pour the egg mixture into the skillet with the vegetables and beans. Stir gently to combine and cook for about 5-7 minutes, or until the eggs are fully cooked and no longer runny. Remove from heat.
- 5
Lay out the (4) large flour tortillas on a flat surface. Divide the egg and bean mixture evenly among the tortillas, placing it in the center of each.
- 6
Top each filling with (1 cup) shredded cheese and a sprinkle of fresh cilantro, if using. Roll the tortillas tightly, tucking in the sides as you go to form burritos.
- 7
Place the burritos seam-side down in the skillet and cook over medium heat for 2 minutes on each side, or until golden brown and crispy.
- 8
Serve warm with sliced avocado and salsa on the side, if desired.
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