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–+ servings
Breakfast Burritos

Black Bean Breakfast Burritos

5 from 1 vote
Serves: 6 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 6 large tortillas
  • 8 eggs, whisked
  • 1 can black beans 15 oz, drained and rinsed
  • 1 red bell pepper diced
  • 1 yellow onion diced
  • 2 cups spinach
  • 1 cup shredded cheese I used mozzarella
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp smoked paprika
  • Olive oil

Directions

  1. Heat a skillet on medium heat with a drizzle of olive oil.
  2. Add the diced onions and peppers to the oil and saute for about 7-8 minutes, until the veggies have softened.
  3. Add in the drained black beans, spices and spinach and mix for another 2 minutes, until the spinach has wilted.
  4. Pour in the whisked eggs and lower the flame to low. Cook for about 5-6 minutes, stirring every minute until the eggs are fully cooked, then mix in the shredded cheese.
  5. Assemble your burritos by filling the center of a tortilla with the egg and bean mixture. Fold in the sides then roll from the bottom to wrap.
  6. Individually wrap each burrito with parchment paper or foil. Store in an airtight container or sealed bag. Freeze for up to 3 months, or keep refrigerated for up to 5 days.
  7. To reheat from frozen, thaw overnight in the fridge, or in the microwave for 90 seconds. To add a crisp, pop in the air fryer or oven for 5-7 minutes on 350 F, or grill on a heated pan for 5 minutes.
  8. To reheat from the fridge, grill the burritos on a heated skillet with a little cooking spray, or bake or air-fry on 350 F for 5-7 minutes.