Description
A hearty and protein-packed breakfast burrito filled with scrambled eggs, black beans, veggies, and cheese wrapped in a whole wheat tortilla. Perfect for meal prep or a quick, satisfying morning meal.
Ingredients
4 large whole wheat or high-protein tortillas
6 large eggs
1/4 cup milk (dairy or non-dairy)
1/2 cup canned black beans, rinsed and drained
1/2 cup shredded cheddar cheese (or Mexican blend)
1/4 cup diced onion
1/4 cup diced bell pepper
1 tablespoon olive oil
1/2 teaspoon garlic powder
Salt and pepper to taste
Optional: salsa, avocado, hot sauce, or Greek yogurt for serving
Instructions
- Whisk together the eggs, milk, garlic powder, salt, and pepper in a medium bowl.
- Heat olive oil in a non-stick skillet over medium heat. Sauté the diced onion and bell pepper for 3–4 minutes until softened.
- Pour in the egg mixture and cook, stirring gently, until the eggs are scrambled and fully cooked.
- Stir in the black beans and shredded cheese. Cook for another 1–2 minutes until the cheese melts.
- Warm the tortillas in the microwave or skillet to make them pliable.
- Divide the egg mixture evenly among the tortillas. Add optional toppings like salsa or avocado, if desired.
- Roll each tortilla tightly into a burrito. Serve hot or wrap in foil for storage.
Notes
To prevent sogginess, let the filling cool before wrapping and avoid adding wet ingredients like salsa in advance.
Store in the fridge for up to 4 days or freeze for longer storage.
Microwave for 1–2 minutes to reheat, or bake at 350°F until heated through.
Use gluten-free tortillas to make it gluten-free.
Swap in plant-based ingredients for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 burrito
- Calories: 340
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 195mg
