Loaded Breakfast Burritos with Black Beans and Salsa Verde

Breakfast burritos took hold along the U.S.–Mexico border, turning a full morning plate into something you can hold. Here, soft scrambled eggs meet black beans and tangy salsa verde inside a warm flour tortilla, finished with pepper jack and cool avocado.

Serves 4 · 12 min prep · 15 min cook

Estimate for one serving

• 490 cal
• 26g protein
• 42g carbs
• 24g fat
• 9g fiber

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Ingredients

• 4 (10-inch) large flour tortillas
• 8 large eggs
• 3 tbsp whole milk
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil or butter
• 1 cup cooked black beans, drained
• 1 cup shredded pepper jack cheese
• 1/2 cup plus more for serving salsa verde
• 1 avocado, sliced
• 1/4 cup fresh cilantro leaves
• for serving lime wedges

Instructions

1. 1In a bowl whisk eggs, milk, salt, and black pepper until evenly yellow and slightly frothy. Set aside.
2. 2Warm a large nonstick skillet over medium heat with the oil or butter. Pour in the eggs and cook, gently pushing and folding with a spatula, 2–3 minutes until soft curds form and eggs are just set but still glossy—do not overcook. Transfer eggs to a plate.
3. 3In the same skillet, warm the black beans with salt for 1–2 minutes until hot. Warm tortillas one at a time in a dry skillet 20 seconds per side or wrap in a damp towel and microwave 30 seconds so they are pliable.
4. 4Lay each tortilla flat. Down the center, layer a quarter of the scrambled eggs, black beans, shredded pepper jack, a spoonful of salsa verde, avocado slices, and cilantro leaves.
5. 5Fold the short sides in, then roll tightly from the bottom up, tucking as you go to form a secure burrito.
6. 6Optional crisp: return burritos seam-side down to the skillet over medium heat 1–2 minutes per side until golden and the cheese melts further.
7. 7Slice in half on a bias if desired and serve with extra salsa verde and lime wedges for squeezing. Burritos can also be wrapped in foil and kept warm in a 200°F oven up to 20 minutes.