Why You’ll Love This Breakfast Burrito with Black Beans

• It’s a complete meal in one hand. No need for extra plates or sides—this burrito has your protein, your fiber, and your carbs all neatly bundled together. It’s the ultimate efficiency breakfast.
• The flavor and texture combo is unbeatable. You get the creaminess of the beans, the fluffiness of the eggs, the sharp bite of the cheese, and a little kick from the salsa. Every single bite is different and delicious.
• It’s your secret weapon for meal prep. You can make a big batch on a Sunday, wrap them tightly in foil, and freeze them. On a hectic morning, just pop one in the oven or air fryer for a hot breakfast in minutes.
• It’s endlessly customizable. Not a fan of spicy? Use mild salsa. Want to add more greens? Throw in some spinach. This recipe is a fantastic template that welcomes your personal touch.

Ingredients & Tools

• 4 large flour tortillas (burrito-size, about 10-inch)
• 6 large eggs
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup shredded sharp cheddar or Monterey Jack cheese
• 1/2 cup your favorite salsa (plus more for serving)
• 1/4 cup milk or water
• 1 tbsp olive oil or butter
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• To taste: salt and black pepper
• Optional add-ins: 1/4 cup diced onion, 1/4 cup diced bell pepper, a handful of fresh cilantro, a sliced avocado for serving.

Tools: A large non-stick skillet, a medium bowl, a whisk or fork, a spatula.

The real star here is the black beans—they add a wonderful heartiness and make the burrito feel so substantial. And don’t skip the milk in the eggs; it’s a little trick that makes them extra light and fluffy. Using a good, burrito-sized tortilla is also key—it gives you the real estate you need to fold everything in without a mess.

Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Warm those tortillas! This is the single most important step for a pliable, non-ripping burrito. A cold tortilla will crack. You can warm them for a few seconds in a dry skillet, directly over a low gas flame (carefully!), or wrapped in a damp paper towel in the microwave for 20-30 seconds.
• Don’t overcook the eggs. They will continue to cook a little from residual heat after you take them off the stove, and they’ll be warmed again when you assemble the burrito. You want them soft and slightly wet.
• Drain and rinse your beans well. This gets rid of the starchy canning liquid and ensures your burrito filling isn’t watery. It also makes the beans taste fresher.
• Get your mise en place. Have all your fillings—cheese, salsa, beans—ready to go before you even start cooking the eggs. The assembly goes quickly, and you want everything within arm’s reach.

How to Make Breakfast Burrito with Black Beans

Serving Suggestions

Complementary Dishes

• A simple green salad with a lime vinaigrette — The crisp, acidic salad cuts through the richness of the burrito beautifully, making the whole meal feel balanced and fresh.
• Homemade roasted potatoes or hash browns — For the ultimate breakfast feast, add some crispy potatoes on the side. It’s a carb-lover’s dream and perfect for a weekend brunch.
• Fresh fruit like sliced melon or berries — The natural sweetness and juiciness of fresh fruit provide a lovely, light contrast to the savory, hearty burrito.

Drinks

• A strong cup of black coffee — The bitter notes of a good brew are a classic pairing that just works, waking up your palate alongside the bold flavors.
• A fresh orange juice or a grapefruit juice — The bright, citrusy acidity is a fantastic way to start the day and complements the spices in the burrito.
• A spicy Bloody Mary or a Virgin Mary — If it’s a brunch occasion, the savory, spicy notes of a Bloody Mary are a match made in heaven.

Something Sweet

• A warm cinnamon roll — Go all out with a sweet, gooey finish. The warm spices and sweet glaze are the perfect follow-up to your savory breakfast.
• A few slices of banana bread — It’s a comforting, not-too-sweet option that feels wholesome and satisfying after the main event.
• A small bowl of mixed berries with a dollop of yogurt — For a lighter end to the meal, this offers a refreshing and healthy touch of sweetness.

Top Mistakes to Avoid

• Mistake: Using a cold tortilla. I’ve messed this up before too, and it always leads to a cracked, messy burrito. A warm tortilla is flexible and will stretch as you roll, creating a perfect seal.
• Mistake: Overfilling the burrito. It’s tempting to pack in as much as possible, but this is a recipe for a blowout. Be reasonable with your portions—you can always make a fifth burrito if you have extra filling.
• Mistake: Overcooking the eggs. Rubbery, dry eggs will make the whole burrito less enjoyable. Remember, they cook twice! Take them off the heat while they’re still a little glossy and soft.
• Mistake: Not draining the beans. That liquid in the can will make your filling soupy and can cause the tortilla to become unpleasantly soggy. A quick rinse is all it takes.

Expert Tips

• Tip: Add a layer of insulation. For a truly leak-proof burrito, sprinkle a little cheese directly onto the warm tortilla before adding the hot fillings. As it melts, it creates a barrier that helps prevent sogginess from the salsa or eggs.
• Tip: Master the tight roll. The key is the initial tuck. Really pull the bottom flap up and over the filling tightly, almost like you’re swaddling it. This initial tightness makes the rest of the roll much easier and neater.
• Tip: Customize your spice level. Stir a teaspoon of adobo sauce from a can of chipotles in adobo into your black beans as you warm them. It adds a incredible smoky heat that takes the flavor to a whole new level.
• Tip: Freeze like a pro. Let the burritos cool completely before wrapping individually in parchment paper and then foil. To reheat from frozen, remove the foil (keep the parchment) and bake at 375°F (190°C) for 25-30 minutes, or air fry at 370°F (185°C) for 12-15 minutes.

FAQs

Can I make these burritos ahead of time?
Absolutely, and I highly recommend it! They are a meal-prepping superstar. Once assembled and cooled completely, wrap each burrito tightly in plastic wrap or foil and store them in the fridge for up to 3 days, or freeze for up to 3 months. Reheating is best done in an oven or toaster oven to keep the tortilla from getting soggy—about 20 minutes at 350°F (175°C) from the fridge, or 30+ minutes from frozen.

Can I use corn tortillas instead of flour?
You can, but it will be a different experience—more of a breakfast taco situation. Corn tortillas are smaller and less pliable, so they’re difficult to fold into a tight burrito roll without breaking. If you want to go that route, I’d suggest making smaller breakfast tacos and warming two corn tortillas per serving for double-layer strength.

My burrito keeps falling apart when I eat it. What am I doing wrong?
This usually comes down to two things: the tortilla wasn’t warm enough to be flexible, or it was overfilled. The fold-and-roll technique is also key—make sure you’re tucking the sides in properly to create a packet. And finally, toasting the sealed burrito in the pan for a minute really helps melt the cheese and “glue” everything together.

What are some other good filling ideas?
Oh, the possibilities are endless! Try cooked, crumbled breakfast sausage or bacon. Sautéed mushrooms and spinach are fantastic vegetarian additions. For a Tex-Mex twist, a spoonful of corn and some diced green chiles work wonderfully. Leftover roasted sweet potatoes are also a delicious way to add sweetness and substance.

How can I make this recipe vegan?
You can create a delicious vegan version! Use a large flour tortilla checked for vegan ingredients. For the eggs, substitute with scrambled tofu—crumble firm tofu and sauté it with turmeric (for color), nutritional yeast, and black salt (kala namak) for an eggy flavor. Use vegan cheese or just skip it, and make sure your salsa is vegan. The black beans will still be the star of the show.