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A breakfast burrito cut in half to show scrambled eggs, black beans, red pepper and cheese, in a white bowl on a blue background.
Breakfast · Mexican

Veggie Breakfast Burritos

One pan and eight eggs turn into six burritos, which covers breakfast for most of the week. Cooking the peppers and onion until they're dry and keeping the salsa on the side is what stops them going soggy in the freezer. Wrap, freeze, microwave when you need one.

Quick facts

25 min(10 prep, 15 cook)

6 servings · makes 6 burritos

  • Vegetarian

Contains: Egg, Milk, Wheat

Step 0

Get it all out

Tick things off as they hit the counter.

  • 8 large eggs
  • ½ tsp salt
  • 2 tbsp neutral oil, like canola
  • ½ yellow onion, diced
  • 1 red bell pepper, diced
  • 1 can black beans, 15 oz, drained and rinsed
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • 1 cup shredded cheddar cheese
  • 6 large flour tortillas, 10-inch, burrito size
  • salsa, for serving, to tasteoptional
Then

Let 'em cook

Tap Done as you go. Each step lists what goes in.

  1. 1

    Crack the eggs into a large bowl, add ¼ tsp of the salt and beat with a fork until no streaks of white remain.

    • 8 large eggs
    • ½ tsp salt
  2. 2

    Heat 1 tbsp of the oil in a large nonstick skillet over medium heat. Add the onion, bell pepper and the other ¼ tsp of salt. Cook, stirring now and then, until soft with golden edges and no liquid left in the pan, about 6 minutes.

    • 2 tbsp neutral oil
    • ½ yellow onion
    • 1 red bell pepper
    • ½ tsp salt
  3. 3

    Stir in the black beans, cumin and chili powder. Cook, stirring, until the beans are hot and the spices smell toasty, about 2 minutes. Scrape everything into a bowl.

    • 1 can black beans
    • 1 tsp ground cumin
    • ½ tsp chili powder
  4. 4

    Turn the heat down to medium-low and add the other 1 tbsp of oil to the same skillet. Pour in the eggs and stir slowly with a spatula until they're set with no runny bits, 3 to 4 minutes. Turn off the heat.

    • 2 tbsp neutral oil
    • 8 large eggs
  5. 5

    Stack the tortillas, wrap them in a damp paper towel and microwave for 30 seconds, until soft and bendy.

    • 6 large flour tortillas
  6. 6

    Lay a tortilla flat. Spoon one-sixth of the eggs and one-sixth of the bean mixture in a line across the lower third, and top with about 2½ tbsp of the cheese. Repeat with the rest of the tortillas.

    • 6 large flour tortillas
    • 8 large eggs
    • 1 can black beans
    • 1 cup shredded cheddar cheese
  7. 7

    Fold the left and right sides of each tortilla over the filling, then roll it up tightly from the bottom edge. Set it seam side down.

    • 6 large flour tortillas
  8. 8

    For burritos you're eating now, set them seam side down in the dry skillet over medium heat and cook until golden brown, about 2 minutes per side. Serve with salsa.

    • 6 large flour tortillas
    • salsa
  9. 9

    Let the other burritos cool on a plate, then within 2 hours wrap each one tightly in foil, put them in a freezer bag and freeze for up to 1 month. To reheat, take off the foil, wrap the burrito in a damp paper towel and microwave for 2 to 3 minutes, flipping halfway, until an instant-read thermometer in the center reads 165°F.

    • 6 large flour tortillas