Start your morning with a burrito that’s as nourishing as it is satisfying. Packed with fluffy scrambled eggs, sautéed bell peppers, onions, black beans, and melted cheese, all wrapped in a warm flour tortilla, this breakfast burrito is a complete meal you can eat on the go. It’s endlessly customizable — swap in your favorite veggies, add avocado, or spice it up with hot sauce. Make a batch ahead and freeze them for busy mornings all week.
Total Time:25 minutes
Yield:4 burritos
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.
