Tastenexa
All recipes
Mexican
Breakfast Burrito
22 min total10 prep12 cook2 servings480 cal
ClassicFlexitarianVegetarianContains glutenContains eggContains dairy
Scrambled eggs, warmed black beans, melted cheddar, and creamy avocado are rolled up in a warm flour tortilla with a spoonful of salsa. It's a filling, portable breakfast that comes together in about 20 minutes using one skillet.
Ingredients
bakery
- 2flour tortillas
dairy
- 4eggs
- 60 gcheddar cheese
- 1 tbspbutter
pantry
- 100 gblack beans
- 4 tbspsalsa
- 0.25 tspsalt
produce
- 1avocado
Steps
- Drain and rinse the black beans, then slice the avocado.
- Crack the eggs into a bowl, add the salt, and whisk until smooth.
- Warm the black beans in a small saucepan over medium-low heat for 3–4 minutes, stirring occasionally, then set aside.
- Melt the butter in a skillet over medium-low heat, then pour in the whisked eggs.
- Cook the eggs, stirring gently and frequently with a spatula, for 3–4 minutes until just set but still soft. Remove from the heat.
- Warm the tortillas in a dry skillet or microwave for about 20 seconds each so they are pliable.
- Lay each tortilla flat and spoon half the scrambled eggs, warm black beans, cheddar cheese, salsa, and avocado slices down the center.
- Fold the sides of the tortilla in over the filling, then roll from the bottom up into a tight burrito, tucking as you go.
- Place the burritos seam-side down in the skillet over medium heat for 1–2 minutes per side, until lightly toasted and sealed.
- Slice each burrito in half on a diagonal and serve warm.
Tips
- Warm the tortillas directly in a dry skillet or over a gas flame for a few seconds so they fold without cracking.
- Cook the eggs low and slow, stirring gently, for the creamiest scramble.
- Drain the black beans well before warming so the filling doesn't turn the tortilla soggy.
- Roll the burrito tightly, tucking in the sides first, then folding the bottom up and over.
