Start your day with a flavorful black bean breakfast burrito filled with scrambled eggs, cheese, seasoned black beans, and salsa. They're easy to assemble and can be made ahead and frozen to enjoy all week long.
Looking for a flavorful, on-the-go breakfast recipe? If you loved my recipe for freezer breakfast burritos, you'll want to give black bean burritos a try next.
These burritos are easy to assemble and filled with flavor! They're also great for adding a few nutritious veggies to your morning meal.
The best part? They'll keep in the freezer for 3 months or more. Simply toss a burrito into the refrigerator to thaw overnight and warm up in the morning. I've included three reheating options in the recipe card below!
Ingredients and substitutions
- Eggs - The base of your burritos. You'll need six large eggs to make scrambled eggs.
- Black beans - I used black beans but any kind of beans will work in this recipe. Canned pinto beans or red kidney beans make great alternatives. Canned beans are already cooked and 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.
- Salsa - Use your favorite salsa, from mild to hot.
- Shredded cheese - Mexican cheese blend can be substituted with your favorite shredded cheese, like cheddar or pepper jack.
- Seasoning - Cumin, paprika, salt, and pepper add flavor to the black bean filling.
- Olive oil - Can be substituted with your favorite cooking oil you keep on hand.
- Bell pepper and onion - Adds flavor to the black bean filling. You could also add mushrooms if desired.
- Tortillas - The amount of filling in this recipe fills six 8-inch tortillas. They may also be labeled as "soft taco" size.
Tips and tricks
Allow scrambled eggs to cool - Hot scrambled eggs continue to release moisture (steam) as they sit. Wrapping hot scrambled eggs into your burritos traps in that moisture, which makes the burritos soggy when frozen and thawed. Instead, allow the scrambled eggs to cool to room temperature before assembly.
Use canned beans - Canned beans are already cooked and ready to eat as is. This recipe doesn't include the time needed to cook raw beans. If you have raw or dried beans on hand, they'll need to be cooked before adding to this recipe.
Storing for optimal freshness - Wrap each burrito tightly in foil, then store in a freezer safe container like a freezer bag or tupperware container. This helps ensure your burritos stay fresh as long as possible.
Thawing and reheating
Thawing - Transfer burrito(s) from the freezer to the refrigerator to thaw overnight.
Stovetop - Heat a nonstick skillet over medium heat and warm the burrito for about 3-4 minutes per side. The tortilla will turn out lightly browned and crispy using this method. I only recommend the stovetop method for thawed burritos.
Oven - Preheat a toaster oven or standard oven to 350 degrees Fahrenheit. Unwrap your burrito and bake for 10 to 15 minutes, or until warmed through in the center. Burrito can be frozen or thawed using this method.
Microwave - If you're in a hurry, pull a 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 the burrito is thawed and warmed through.
Black Bean Breakfast Burritos
- 2 tablespoons olive oil, divided
- 1 medium onion, diced
- 1 medium bell pepper, 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 about 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. In a fresh nonstick skillet over medium-low 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 forms egg curds in the pan. Continue pulling and folding the eggs until no liquid remains. Remove from heat and set aside. Allow eggs to cool to room temperature to avoid adding extra moisture to the burritos.
- Lay out 6 tortillas on top of 6 squares of foil. 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.
- 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. In a nonstick pan over medium heat, add burrito and cook for about 3-4 minutes on each side, or until browned and crispy. If burrito is browning before center is warmed, turn the heat down slightly.
- Microwave - Thawed or frozen, wrap burrito in a damp paper towel and microwave for about 1-2 minutes, or until heated through.
- Toaster oven/oven - Preheat to 350 degrees Fahrenheit and bake for about 10 minutes for a thawed burrito, or 15 minutes for a frozen burrito.
- 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. Burritos reheat more evenly this way.