Description
Start your morning with a hearty, flavorful, and satisfying breakfast. These Southwestern Black Bean Breakfast Burritos combine protein-packed black beans, fresh vegetables, creamy scrambled eggs, and warm tortillas with a touch of southwestern spice. Perfect for busy weekdays, leisurely weekend brunches, or make-ahead meal prep, these burritos are versatile, easy to customize, and delicious every time.
Ingredients
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6 large eggs
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1 cup cooked black beans, drained and rinsed
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1/2 cup diced bell peppers (red, yellow, or green)
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1/2 cup diced onions
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1/2 cup corn kernels (fresh, frozen, or canned)
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1/4 cup chopped fresh cilantro
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1 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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1/4 teaspoon chili powder (adjust to taste)
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Salt and pepper, to taste
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4 large flour tortillas
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1/2 cup shredded cheddar cheese or Mexican blend cheese
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1 tablespoon olive oil or butter
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Optional toppings: salsa, guacamole, sour cream, hot sauce
Instructions
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Heat olive oil or butter in a skillet over medium heat. Sauté onions and bell peppers for 3–4 minutes until softened. Add corn, black beans, and spices, and cook for 2 more minutes. Set aside.
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Whisk eggs with salt and pepper. Scramble in a nonstick skillet over medium-low heat until soft and creamy. Remove from heat.
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Warm tortillas in the microwave (20–30 seconds) or on a dry skillet (30 seconds per side).
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Place a portion of eggs, vegetables, beans, cheese, and cilantro in the center of each tortilla. Fold in the sides and roll tightly to form a burrito.
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Optional: Pan-fry burritos seam-side down in a little oil for 2–3 minutes per side until golden brown for a crispy exterior.
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Serve with optional toppings such as salsa, guacamole, sour cream, or hot sauce.
Notes
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Adjust spice level to taste.
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Use gluten-free tortillas if desired.
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Store leftovers in the fridge for up to 3 days.
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Add fresh cilantro and a squeeze of lime before serving for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes