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.
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.