Black Bean Breakfast Burritos Recipe

Name: Black Bean Breakfast Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 inches flour tortillas, 4; canola oil or olive oil; 1 small onion, finely chopped; 1 yukon gold potatoes or 1 red potatoes, coarsely grated; 1 1/2 cups black beans (cooked, rinsed and drained if using canned); 1/3 cup salsa; 1 teaspoon chili powder; salt; pepper; 4 -6 large eggs; 1/2 1/2 cup monterey jack cheese (crumbled or shredded) or 1/2 cup feta cheese (crumbled or shredded); 1 avocados (sliced) or 1/2 cup guacamole; fresh cilantro; sour cream; salsa

Servings: persons

10 inches flour tortillas, 4
canola oil or olive oil
1 small onion, finely chopped
1 yukon gold potatoes or 1 red potatoes, coarsely grated
1 1/2 cups black beans (cooked, rinsed and drained if using canned)
1/3 cup salsa
1 teaspoon chili powder
salt
pepper
4 -6 large eggs
1/2 1/2 cup monterey jack cheese (crumbled or shredded) or 1/2 cup feta cheese (crumbled or shredded)
1 avocados (sliced) or 1/2 cup guacamole
fresh cilantro
sour cream
salsa

1
If you like, wrap your tortillas in foil and put them in a 300 degree oven to warm as you make the filling.
2
In a heavy skillet, heat a drizzle of oil over medium-high heat.
3
Saute the onion and potato for about 5 minutes, until soft and starting to turn golden.
4
Add the beans, salsa, chili powder, salt, and pepper and cook for a few more minutes, slightly smushing some of the beans with the back of your spoon, until heated through.
5
Transfer the mixture to a bowl or push it aside in the skillet, add a little more oil, and crack in the eggs.
6
Stir the eggs around with a spoon or spatula to scramble them.
7
Divide the bean mixture among the warmed tortillas, spreading it down the middle and leaving space on the sides and at both ends.
8
Top with scrambled egg, cheese, avocado or guacamole, and some fresh cilantro.
9
Fold over one long side to cover, fold over both short ends, then roll the whole thing over to close up into a package.
10
Serve warm, with extra salsa and/or sour cream.

1214

kcal

Calories

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 inches flour tortillas, 4, canola oil or olive oil, 1 small onion, finely chopped, 1 yukon gold potatoes or 1 red potatoes, coarsely grated, and more.

Yes, Black Bean Breakfast Burritos falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean Breakfast Burritos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions