
Make-Ahead Black Bean and Egg Breakfast Burritos
15min
20min
4
595
Chef's Note
To prevent your burritos from becoming soggy during storage, let the cooked bean mixture and scrambled eggs cool for about 5 minutes before rolling them. This reduces the amount of steam trapped inside the tortilla.
Tags
Ingredients
8 units Large eggs
1 can Black beans (15 oz can)
1 medium Red bell pepper
1 small Yellow onion
2 cloves Garlic
4 oz Sharp cheddar cheese
0.5 bunch Fresh cilantro
4 units Large flour tortillas
1 unit Lime
1 tsp Ground cumin
Instructions
- 1
Prepare the vegetables: Wash the 1 red bell pepper and 1 small yellow onion. Finely dice both. Peel and mince the 2 cloves of garlic. Finely chop the 0.5 bunch of fresh cilantro.
- 2
Grate the 4 oz block of sharp cheddar cheese using the large holes of a box grater and set aside.
- 3
Open the 15 oz can of black beans; pour into a colander and rinse thoroughly under cold water until the water runs clear. Drain well.
- 4
In a large skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and red bell pepper. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
- 5
Stir in the minced garlic and 1 tsp ground cumin. Cook for 1 minute until the garlic is fragrant but not browned.
- 6
Add the rinsed black beans to the skillet along with 2 tbsp water. Using the back of a fork, lightly mash about 1/4 of the beans directly in the pan to create a slightly creamy texture. Cook for 3-4 minutes until heated through. Squeeze the juice from 1/2 of the lime over the beans and season with salt and pepper. Transfer the bean mixture to a bowl.
- 7
Wipe out the skillet and return it to medium-low heat with 1 tbsp olive oil. In a medium bowl, whisk the 8 large eggs with a pinch of salt and pepper until well combined.
- 8
Pour the eggs into the skillet. Let them sit for 20 seconds, then use a spatula to gently push the eggs toward the center, creating soft curds. Continue cooking for 3-4 minutes until the eggs are just set but still moist. Remove from heat immediately.
- 9
Warm the 4 large flour tortillas in a dry pan or microwave for 15 seconds to make them pliable. Lay them flat on a clean surface.
- 10
Assemble the burritos: Divide the bean mixture evenly among the center of the 4 tortillas. Top with the scrambled eggs, the grated cheddar cheese, and the chopped cilantro.
- 11
Fold the left and right sides of each tortilla inward over the filling, then roll tightly from the bottom to the top to seal.
- 12
For make-ahead storage: Wrap each burrito individually in aluminum foil. If eating within 4 days, store in the refrigerator. For longer storage, place foil-wrapped burritos in a freezer bag and freeze for up to 1 month.
Nutrition Information (per serving)
595
28g
45g
26g
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