Ingredients
- 6 large eggs
- 2 tablespoons milk
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 cup spinach, roughly chopped
- 1 cup canned black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- Optional toppings: avocado, salsa, hot sauce, sour cream
Instructions
- In a bowl, whisk the eggs with milk, salt, and pepper. Set aside.
- Heat olive oil in a skillet over medium heat. Add the onion and bell pepper, and sauté until softened, about 4–5 minutes.
- Add the spinach and black beans, and cook until the spinach wilts, about 1–2 minutes.
- Push the vegetables to one side of the skillet. Pour in the eggs and scramble gently until just set, about 2–3 minutes.
- Stir the eggs and vegetables together and remove from heat.
- Warm the tortillas slightly to make them pliable. Divide the egg-vegetable mixture among the tortillas and top with shredded cheese.
- Fold in the sides of each tortilla, then roll up tightly into a burrito.
- For a crisp finish, return the burritos seam-side down to the skillet for 1–2 minutes per side until golden.
- Serve immediately with desired toppings, or wrap individually and refrigerate/freeze for later.
Notes
- To freeze, wrap each burrito tightly in foil or plastic wrap; they’ll keep for up to 2 months. Reheat in the microwave or oven.
- Swap black beans for cooked sausage or bacon for a meatier version.
- Use whole wheat tortillas for a higher-fiber option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Healthy, Vegetarian
- Method: Stovetop
- Cuisine: American, Mexican
- Diet: Vegetarian