Egg and black bean breakfast burrito
This egg and black bean breakfast burrito wraps fluffy eggs, spiced beans, cheddar and tomato in a warm tortilla. It is hearty, packed with protein and ready in 15 minutes. It is easy to eat on the go. Make a few and you have breakfast sorted.
- 15 minTotal time
- 2Servings
- 520kcal / serving
- 28 gProtein
The science: why this works
Why cumin goes in with the hot beans
Cumin's flavor compounds dissolve in oil. Cooking it with the beans in hot oil wakes up those aromas and spreads them through the filling. Two minutes is enough before it starts to taste bitter.
Learn: Bloom spices in hot oil →Why the eggs need steady medium heat
Medium heat sets the eggs gradually so they stay soft instead of dry and tough. Stir until they are firm and fully set, with no wet patches. Fully set eggs are also safer to eat.
Learn: Cook eggs gently →Why tortillas are warmed in a dry pan
Heat softens a tortilla and makes it flexible, so it folds without cracking. A dry pan warms it in about 20 seconds per side without making it greasy. A cold tortilla tears when you roll it.
Learn: Fresh tortillas on a dry comal →Egg and black bean breakfast burrito
15 minutes · 2 servings · Mexican · Breakfast
Ingredients
Makes 2 servings
- 4eggs
- ½ can(200 g) black beans, drained and rinsed
- 2large tortillas
- 50 gcheddar, grated
- 1tomato, diced
- ½ tspcumin
- 1 tspvegetable oil
- Salt
Method
Tips for the best result
- Drain and rinse canned black beans so the filling does not turn watery.
- Warm the tortillas just before filling so they fold without splitting.
- Do not overfill, and tuck in the sides before you roll up the burrito.
Swaps
- Swap cheddar for pepper jack for a spicy kick.
- Swap the tomato for fresh salsa for more moisture and flavor.
- Swap the flour tortillas for whole wheat or corn tortillas, though corn ones are smaller and less sturdy.
Storing and reheating
Wrap the finished burritos in foil and refrigerate for up to 3 days, or freeze for up to 2 months. Reheat until steaming hot throughout, reaching 165°F (74°C), in the microwave or oven.
Egg and black bean breakfast burrito: questions
Can I freeze breakfast burritos?
Yes, cooked breakfast burritos freeze well for up to 2 months. Let the filling cool fully, wrap each one tightly and freeze. Reheat from frozen until hot all the way through.
How do you keep a burrito from falling apart?
Warm the tortilla so it is flexible and do not overfill it. Fold in the sides first, then roll from the bottom, pulling the tortilla tight around the filling. Rest it seam side down for a minute.
Can I make breakfast burritos ahead of time?
Yes, make a batch and store them wrapped in the fridge for up to 3 days. Reheat in the microwave or oven until steaming. Add fresh tomato after reheating so it stays juicy.
Do I need to cook canned black beans?
Canned black beans are already cooked, so you only need to heat them. Cooking them for 2 minutes with the cumin warms them through and builds flavor. Rinse them first to remove extra salt.
