Freezer black bean breakfast burritos make the perfect low calorie, on the go breakfast. Filled with scrambled eggs, cheese, seasoned black beans, and salsa, these burritos can be made ahead and frozen for up to 3 months.
Looking for a quick and healthy breakfast to start your morning? Try making a batch of freezer black bean breakfast burritos.
These burritos are easy to assemble and filled with flavor! Plus, they're great for adding a few healthy veggies to your morning meal.
The best part? They'll keep in the freezer for 3 months (or more). Simply toss your burrito into the fridge the day before, then reheat in the morning. An easy grab and go breakfast!
Ingredients and substitutions
Use your favorite salsa - from mild to hot, to flavor your burritos. I used a medium heat salsa and found they had the perfect mild flavor for breakfast.
Use your favorite cheese you have on hand, from shredded to sliced. American slices, pepper jack, or cheddar cheese would work nicely. I used a blend of Mexican shredded cheese.
Green bell pepper can be substituted with any color bell pepper you have on hand, like red or yellow. You could also substitute some of the bell pepper and onion with other veggies, finely chopped broccoli or mushrooms.
Any 8 inch round tortillas can be used for this recipe.
What kind of beans to use
I used canned black beans in my breakfast burritos, but any kind of beans will work in this recipe. Canned pinto beans or red kidney beans would also be a great choice.
Canned beans are already cooked and are safe to add to the recipe as written. If you'd like to use fresh (dried) beans in this recipe, make sure to fully cook your beans before continuing with the recipe.
Make ahead and freeze
These breakfast burritos are perfect for making ahead and freezing for future meals.
I recommend wrapping each individual burrito in foil, parchment, or wax paper. Then, place all of your wrapped burritos in a freezer safe container, like a gallon-sized freezer bag.
Stored this way, your burritos should keep for at least 3 months.
Thawing and reheating
Stovetop - Thaw your frozen burrito in the refrigerator overnight. In the morning, heat a nonstick skillet over medium heat and warm your burrito for 3-4 minutes per side. Your tortilla will get a nice toasted crust with this method.
Microwave - If you're in a hurry, you can pull your burrito straight from the freezer in the morning. Remove any foil/wax paper, wrap in a damp paper towel, and microwave for 1-2 minutes, or until your burrito is thawed and warmed through.
If there's ever an option, I highly recommend not microwaving your burrito. This method tends to overheat and dry out the edges while you're trying to thaw the middle.
Oven - Reheat your breakfast burrito in the oven (or a toaster oven) for 10-15 minutes at 350 degrees. The time will depend on whether your burrito is thawed (ten minutes) or frozen (fifteen minutes).
Since every appliance is different, I recommend watching your first burrito carefully while it cooks to figure out your ideal cooking time.
Freezer Black Bean Breakfast Burritos
- 2 tablespoons olive oil divided
- 1 onion diced
- 1 bell pepper any color, diced
- 15 ounces canned black beans drained and rinsed
- ½ cup salsa
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- 6 large eggs
- ½ cup shredded mexican cheese blend
- 6 8-inch tortillas
- In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add diced onion and bell pepper. Cook for 3-4 minutes, or until onions begin to turn translucent. Add black beans, salsa, salt, pepper, cumin, and paprika, stirring to combine. Cook for another 2-3 minutes, then remove from heat and set aside.
- In a bowl, whisk eggs together until combined. In a fresh nonstick skillet over medium heat, add 1 tablespoon of olive oil. Pour in eggs. As eggs begin to set on the bottom, pull the eggs across the pan with a spatula. This will form egg curds in the pan. Continue pulling and folding the eggs until no liquid remains. Remove from heat and set aside. Allow your eggs to cool to room temperature to avoid adding extra moisture to your burritos.
- Lay out 6 tortillas on top of 6 squares of foil or wax paper. Add shredded cheese to the center of each tortilla. Then, evenly distribute the bean mixture between your tortillas. Last, distribute your scrambled eggs between the tortillas. Tightly wrap each burrito and wrap in foil/wax paper.
- Store burritos in a gallon size freezer bag or other freezer safe container until ready to thaw and reheat.
- Stovetop - Thaw burrito in refrigerator overnight. Over medium heat, add a drop of olive oil to pan. Once hot, add burrito and cook for 3-4 minutes on each side, or until browned and crispy. If your burrito is browning before the center is warmed, turn your heat down slightly.
- Microwave - Thawed or frozen, wrap burrito in a damp paper towel and microwave for 1-2 minutes, or until heated through.
- Toaster oven/oven - Preheat to 350 degrees and bake for about 10 minutes for a thawed burrito, or 15 minutes for a frozen burrito. Check and add more time as needed to warm through.
- If substituting canned beans with fresh/dry beans, make sure to cook your beans before continuing with the recipe.
- Burritos will keep in the freezer, properly stored, for 3 months.
- For best results, it is highly recommended to thaw your burrito in the refrigerator overnight. Your burrito will reheat more evenly this way.