Vegetarian Black Bean Breakfast Burritos Recipe

Name: Vegetarian Black Bean Breakfast Burritos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons olive oil; 1/2 medium yellow onion, finely chopped; 1 garlic clove, minced; 1 (15-ounce) can black beans, drained and rinsed; 3 (10-inch) flour tortillas; 6 large eggs; Kosher salt; Freshly ground black pepper; 3 medium fresh poblano chiles, roasted, peeled, seeded, and cut into strips; 1/2 cup crumbled queso fresco; 1/3 cup tomatillo salsa (see Game Plan note)

Servings: persons

4 teaspoons olive oil
1/2 medium yellow onion, finely chopped
1 garlic clove, minced
1 (15-ounce) can black beans, drained and rinsed
3 (10-inch) flour tortillas
6 large eggs
Kosher salt
Freshly ground black pepper
3 medium fresh poblano chiles, roasted, peeled, seeded, and cut into strips
1/2 cup crumbled queso fresco
1/3 cup tomatillo salsa (see Game Plan note)

1
Heat the oven to 300 degrees F. Warm 2 teaspoons of the olive oil in a medium nonstick frying pan over medium heat.
2
Add the onion and fry until its a light golden brown, about 5 minutes.
3
Add the garlic and cook until fragrant, about 1 minute.
4
Stir in the black beans and cook until heated through.
5
Remove the pan from the heat and use a potato masher to render the beans into a coarse, chunky puree.
6
If the beans look dry, add a few tablespoons of water to make them easier to mash.
7
Set aside.
8
Put the tortillas in the oven to warm while you cook the eggs (the tortillas should end up warm but still pliable).
9
Whisk the eggs in a medium bowl until broken up.
10
Season with a pinch each of salt and pepper and beat to incorporate.
11
Warm the remaining 2 teaspoons of olive oil in a large nonstick frying pan over medium-low heat.
12
When the pan is hot, add the eggs and let them sit undisturbed until they begin to set around the edges, 1 to 2 minutes.
13
Using a rubber spatula, push the eggs from the edges into the center.
14
Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until theyre softly scrambled, a total cooking time of about 5 minutes.
15
Divide the black bean mixture between the warm tortillas.
16
Top with the scrambled egg, poblano strips, queso fresco, and salsa, dividing everything evenly.
17
Fold the short sides in and the bottom flaps up, then roll into burritos and serve.

606

kcal

Calories

Fat

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.

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 11 ingredients. The key ingredients include: 4 teaspoons olive oil, 1/2 medium yellow onion, finely chopped, 1 garlic clove, minced, 1 (15-ounce) can black beans, drained and rinsed, and more.

Yes, Vegetarian Black Bean Breakfast Burritos Recipe 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!