Breakfast · ALWAYS FREE
Black bean & egg breakfast burritos
Cooked black beans, peppers and scrambled eggs roll into warm flour tortillas before a final skillet toast.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat 10 g oil in a skillet over medium heat. Cook onion and pepper 7-9 minutes until soft. Add cooked drained beans and salsa; cook 3-5 minutes, stirring and mashing about half the beans, until hot and no loose liquid pools.
- In a separate nonstick skillet, heat remaining 5 g oil over medium-low heat. Add eggs mixed with salt and pepper. Fold gently 3-5 minutes until set with no liquid egg and reaching 160°F (71°C). Remove from heat and divide into four equal portions.
- Warm tortillas in a dry skillet according to package directions until cooked, flexible and warm, about 20-30 seconds per side for ready-to-heat tortillas. Divide all bean mixture, eggs and cheese among their centers, leaving clear borders. Fold sides over filling, bring lower edge up and roll snugly without squeezing out the contents.
- Toast burritos seam-side down in a dry skillet over medium-low heat, two at a time, about 2 minutes per side until lightly golden and seams hold. Rest 2 minutes and serve one each. Refrigerate within 2 hours, use within 3-4 days and reheat centers to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 443 kcal
- Protein
- 20.6 g
- Total carbohydrate
- 49.3 g
- Total fat
- 18.5 g
- Total sugars
- 4.7 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. One quarter of all filling inside each measured tortilla. Contains wheat, egg and milk. Vegetarian requires lard-free tortillas, vegetarian-rennet cheddar and salsa without meat/fish ingredients; no sour cream, avocado or side salad included.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Black bean & egg breakfast burritos: four 10-inch (25 cm) flour tortillas; plain black beans cooked without salt; beaten whole eggs without shells; cheddar cheese; onion; red bell pepper; olive oil; prepared tomato salsa; fine salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
