Freezer-Friendly Sweet Corn Black Bean Breakfast Burritos

Born from the Southwest’s love of portable morning meals, breakfast burritos wrap eggs in warm tortillas with bold fillings. Charred sweet corn and black beans tuck inside with pepper jack and salsa verde, ready to freeze for busy days.

Serves 6 · 20 min prep · 12 min cook

Estimate for one serving

• 385 cal
• 22g protein
• 38g carbs
• 16g fat

Every recipe here is free to read.

Ingredients

• 6 large flour tortillas
• 8 large eggs
• 1 can (15 oz) canned black beans
• 1 cup fresh sweet corn kernels
• 1 1/2 cups shredded pepper jack cheese
• 1/2 cup salsa verde
• 1 avocado
• 1/4 cup fresh cilantro
• 1 lime
• 1 tbsp olive oil
• 1 tsp ground cumin
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Drain and rinse the black beans, then pat them dry so the filling stays tight inside the tortillas.
2. 2Heat the olive oil in a large nonstick skillet over medium heat until it shimmers.
3. 3Add the sweet corn kernels and cook 3 to 4 minutes, stirring once or twice, until lightly charred at the edges.
4. 4Crack the eggs into a bowl, season with cumin, salt, and pepper, and whisk until uniform.
5. 5Pour the eggs into the skillet with the corn and scramble gently, folding every 20 seconds until just set and still glossy.
6. 6Warm the tortillas one at a time in a dry skillet or microwave so they roll without cracking.
7. 7Spoon the egg-corn mixture down the center of each tortilla, then top with black beans, pepper jack, a spoonful of salsa verde, diced avocado, and torn cilantro.
8. 8Squeeze fresh lime juice over the fillings, fold in the sides, and roll tightly into burritos.
9. 9Wrap each burrito in foil if freezing, or serve immediately while the cheese is still melty.
10. 10To reheat from frozen, remove foil, wrap in a damp paper towel, and microwave 90 seconds to 2 minutes until hot throughout.