Mexican Breakfast Burritos
Loaded, satisfying breakfast burritos stuffed with fluffy scrambled eggs, spiced black beans, melted cheddar, fresh salsa, and creamy avocado — all wrapped up in a warm flour tortilla. The ultimate make-ahead morning meal.
Prep time
10 min
Cook time
15 min
Serves
Ingredients
▼
The Filling
- 4 largeflour tortillas (10-inch)
- 6 largeeggs
- 2 tbspbutter
- 1 can (14 oz)black beans, drained and rinsed
- ½red bell pepper, chopped
- ½green bell pepper, chopped
- ½ tspcumin
- ½ tspsmoked paprika
- ¼ tspgarlic powder
- 1 cupshredded cheddar or Monterey Jack cheese
- 1avocado, sliced
- ½ cupfresh salsa or pico de gallo
- ¼ cupsour cream
- handfulfresh cilantro, chopped
- to tastesalt, pepper, and hot sauce
Optional Add-ins
- diced jalapeño for heat
- crumbled bacon or sausage of your choice — cook sausage first, cut into small pieces, and add to the scrambled egg mixture
Ingredients
The Filling
- 4 largeflour tortillas (10-inch)
- 6 largeeggs
- 2 tbspbutter
- 1 can (14 oz)black beans, drained and rinsed
- ½red bell pepper, chopped
- ½green bell pepper, chopped
- ½ tspcumin
- ½ tspsmoked paprika
- ¼ tspgarlic powder
- 1 cupshredded cheddar or Monterey Jack cheese
- 1avocado, sliced
- ½ cupfresh salsa or pico de gallo
- ¼ cupsour cream
- handfulfresh cilantro, chopped
- to tastesalt, pepper, and hot sauce
Optional Add-ins
- diced jalapeño for heat
- crumbled bacon or sausage of your choice — cook sausage first, cut into small pieces, and add to the scrambled egg mixture
Instructions
Season the Beans
- 1
In a small saucepan over medium heat, warm the black beans with cumin, smoked paprika, garlic powder, salt, and a splash of water. Stir and cook 3–4 minutes until heated through and fragrant. Set aside.
Sauté the Peppers
- 1
In a skillet over medium heat, sauté the chopped red and green bell peppers in a little butter or oil for 3–4 minutes until softened. Set aside.
Scramble the Eggs
- 1
Crack eggs into a bowl, season with salt and pepper, and whisk well.
- 2
Melt butter in a non-stick skillet over medium-low heat. Pour in eggs and cook low and slow, folding gently with a spatula every 30 seconds. Add the sautéed peppers into the egg mixture as they cook. If adding bacon or sausage, fold that in here too. Remove from heat while still slightly underdone — they will finish cooking from residual heat. You want them soft and creamy, not dry.
Warm the Tortillas & Assemble
- 1
Warm tortillas one at a time in a dry skillet for 20–30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds.
- 2
Lay a warm tortilla flat. Layer down the centre: a spoonful of black beans, a generous scoop of scrambled eggs with peppers, shredded cheese, avocado slices, salsa, a dollop of sour cream, and fresh cilantro.
- 3
Fold in the sides, then roll up tightly from the bottom. For a crispy exterior, place seam-side down in a hot dry skillet for 1 minute per side.
- 4
Slice in half and serve immediately with extra salsa and hot sauce.
Melissa's Notes
Feel free to add crumbled bacon or sausage of your choice — just cook the sausage first, cut it into small pieces, and fold it into the scrambled egg mixture. These freeze beautifully — wrap individually in foil and freeze for up to 1 month. Reheat from frozen in a 375°F oven for 20 minutes or microwave for 2–3 minutes. The key to great scrambled eggs is low heat and patience — never rush them.
Nutrition Information
Per burrito — based on 4 servings
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Join the Nest
Get 10 free recipes — sign up for The Cozy Weeknight Dinner Plan.
Want to save this recipe? Print it out, share with a friend, or follow along on social.