Make-Ahead Egg Black Bean Breakfast Burritos

Breakfast burritos grew popular across the American Southwest as a portable, filling morning wrap with Mexican roots. These freezer-friendly versions fold soft scrambled eggs, cumin-spiced black beans, and sharp cheddar into flour tortillas for easy grab-and-go mornings.

Serves 6 · 20 min prep · 15 min cook

Estimate for one serving

• 445 cal
• 24g protein
• 42g carbs
• 20g fat
• 8g fiber

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Ingredients

• 6 large flour tortillas (10-inch)
• 10 large eggs
• 1/4 cup whole milk
• 1 tsp, divided kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 (15 oz) can canned black beans, rinsed and drained
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 1/2 cups shredded sharp cheddar cheese
• 3/4 cup fresh salsa or pico de gallo
• 1/4 cup fresh cilantro, chopped
• to taste hot sauce, optional

Instructions

1. 1In a large bowl, whisk the eggs, milk, salt, and black pepper until fully combined and slightly frothy. Set aside.
2. 2Heat olive oil in a 12-inch nonstick skillet over medium heat. Add the diced onion and cook until translucent and soft, 4 to 5 minutes.
3. 3Add the black beans, cumin, chili powder, and remaining salt. Cook, stirring, until the beans are warmed through and lightly coated in spices, about 2 minutes. Transfer the bean mixture to a plate.
4. 4Wipe the skillet if needed, reduce heat to medium-low, and pour in the egg mixture. Gently scramble, pushing the eggs from the edges toward the center with a spatula, until just set but still soft and slightly glossy, 3 to 4 minutes. Do not overcook. Remove from heat.
5. 5Warm the tortillas one at a time in a dry skillet over medium heat for 15 to 20 seconds per side, or wrap the stack in a damp paper towel and microwave 30 seconds so they are pliable.
6. 6Lay a tortilla flat. Down the center, layer a generous spoonful of the black bean mixture, a portion of scrambled eggs, shredded cheddar, salsa, a sprinkle of cilantro, and a few dashes of hot sauce if using.
7. 7Fold the bottom edge up over the filling, then fold in the sides and roll tightly away from you to form a snug burrito. Repeat with remaining tortillas and filling.
8. 8To serve now, place burritos seam-side down in a clean skillet over medium heat and toast 1 to 2 minutes per side until golden and the cheese melts. For later, wrap each burrito tightly in foil, freeze up to 2 months, and reheat from frozen in a 375°F oven for 25 to 30 minutes or microwave after removing foil.