Black Bean & Egg Breakfast Burritos with Salsa
Whole wheat tortillas rolled with scrambled eggs, cumin-spiced black beans, cheese, avocado, and salsa.
Weekday mornings move fast, and this burrito is built to keep up. Eggs scramble quickly in a hot pan while black beans warm through with a little cumin, then everything rolls up into a whole wheat tortilla with cheese, avocado, and a spoonful of salsa.
Between the eggs and the black beans, there's plenty of protein to start the day on, and it's an easy one to make vegetarian-friendly without anyone missing the meat. Wrap a batch in foil the night before and you've got grab-and-go breakfasts ready for the week.
Warm the tortillas briefly before filling — it keeps them pliable and stops the seams from cracking when you roll.
Ingredients
- 8 large eggs
- 1 can (15 oz) black beans — drained and rinsed
- 4 whole wheat tortillas
- 1/2 cup shredded cheddar cheese
- 1/2 cup salsa
- 1 avocado — sliced
- 1 tbsp olive oil
- 1/4 tsp cumin
- salt and pepper — to taste
- fresh cilantro — chopped, optional
These ingredients are standard at most North American supermarkets.
Instructions
- 1Warm black beans in a small saucepan with cumin, salt, and pepper over medium-low heat.
- 2Heat olive oil in a nonstick skillet, whisk eggs, and scramble over medium heat until just set.
- 3Warm tortillas briefly in a dry skillet or microwave to make them pliable.
- 4Fill each tortilla with scrambled eggs, black beans, cheese, avocado, salsa, and cilantro.
- 5Fold in the sides and roll tightly into a burrito. Slice in half and serve.