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Black Bean Breakfast Burritos

Everyone knows that breakfast for dinner is a guaranteed “go-to” meal on a busy day. Right? Tell me I’m not alone in this. It seems like fairly common knowledge. You pretty much always have eggs in the kitchen. Well, unless you’re Vegan.

Breakfast Burrito Ingredients

Unlike, Julia Roberts’ character in Runaway Bride, I know exactly how I like my eggs. Or rather, I know what I don’t like. I am not a fan of over easy or fried eggs. I like hard boiled if they are chopped up on salad, but only if the yolk is completely done. I am not a fan of runny, so scrambled is pretty much how I like to go. Scrambled and topped with salsa, cilantro, and feta. Yes, that is how I like them best. (Is it me, or did that last one sound like something out of a Dr. Seuss book. That seems to be all we read to Madeline these days. Anyway…)

Breakfast Burritos

Sometimes I want something breakfast-y that feels a little more dinner-y. Less sweet, more savory. That is what I love breakfast burritos for. There are endless variations of what you can include in them, though it seems like they should pretty much always have eggs in some form or another. I guess that is what makes them “breakfast” burritos. This is my new favorite version of a breakfast burrito because it has scrambled eggs exactly how I like them inside, mixed in with a few other things I love.

p.s. We ate Black Bean Breakfast Burritos twice for dinner this week.


Black Bean Breakfast Burritos

a goodLife {eats} creation

Breakfast Burritos

  • 6 large eggs
  • 2 tablespoons milk
  • salt and pepper, to taste
  • 1/2 cup cilantro leaves, rinsed and chopped
  • 1 – 15 oz. can black beans, drained and rinsed
  • 3/4 cup feta cheese, crumbled
  • 1 avocado, diced
  • salsa, your choice of heat
  • 6 soft taco sized flour tortillas, warmed

Combine the eggs, milk, salt, and pepper. Hand beat the eggs using a whisk or fork until yolk and white are evenly mixed and the eggs are frothy, about 1-2 minutes.

Grease a nonstick saute pan and set it over medium-high heat. Add eggs to the pan. After the eggs begin to set, gently move them around in the pan with a spatula or wooded spoon. Move the eggs to the center while tilting your pan to redistribute the unset parts.

Break apart large pieces with your spoon or spatula. Turn the eggs as needed until the are cooked through. Stir in the chopped cilantro.

To assemble the burrito: divide the egg and black bean evenly among the tortillas. Garnish each burrito with feta, avocado, and salsa. Top with additional cilantro, if desired. Serve immediately.

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fred w smith

Saturday 4th of April 2020

Hi, Have bulk black beans, not canned. Suggestions for cooking on stove top, no pressure cooker nor slow cooker.? thx, fred

Katie

Monday 6th of April 2020

Hi, first soak them in a large bowl of water completely covered overnight. Then, the next day drain & rinse them. In a large stock pot or dutch oven saute a whole diced onion and 2-4 cloves garlic. Add the beans to the large stock pot or dutch oven completely covered with water (or a mix 50/50 of water and chicken broth for extra flavor, or even try adding some light Mexican beer if you like). Add a bay leaf. Bring mixture to a boil, then turn heat down to a simmer and cook covered for 45 min-1 hour. Add extra water as necessary so they stay covered. Once they're tender, season to taste with salt and pepper and any other seasonings you like. For mexican flavored beans, chili powder and cumin taste good added. You can also add diced cooked bacon and/or jalapeno when simmering. Hope that helps!

Marion

Tuesday 3rd of October 2017

I'm wondering if I could make these in bulk and freeze them?

Katie

Thursday 5th of October 2017

I haven't tried freezing them but I think that sounds like a great idea, and I'd love to hear back if you try it out!

Katie

Tuesday 4th of October 2011

I made this last night. It was so good! Thanks.

Olivia

Tuesday 1st of February 2011

Yum! I'll be making these this weekend, they look so good! Plus I already have all the ingredients:) Thanks for a fab recipe!

Marisa

Tuesday 3rd of August 2010

I wouldn't mind these for breakfast, lunch or dinner!