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.
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.
Reheating Instructions
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.
Notes
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.