Quick Breakfast Burritos with Beans
Quick Breakfast Burritos with Beans
Ingredients
- 8 large eggs
- 1/4 cup milk
- 1 tablespoon olive oil
- 1/2 yellow onion, finely diced
- 1/2 bell pepper, any color, finely diced
- 1 can canned black beans, rinsed and drained
- 1/2 cup shredded cheddar cheese
- 4 large flour tortillas
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- as needed salsa, for serving
- as needed avocado, sliced or mashed, for serving
Instructions
- 1
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
⏱️ 2 min
- 2
Heat the olive oil in a large non-stick skillet over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Add the rinsed and drained black beans to the skillet with the vegetables. Cook for 2-3 minutes, stirring, to heat through.
⏱️ 3 min
- 4
Pour the egg mixture into the skillet with the vegetables and beans. Cook, stirring gently with a spatula, until the eggs are scrambled and cooked through but still moist, about 3-5 minutes.
⏱️ 5 min
- 5
Remove the skillet from the heat and stir in the shredded cheddar cheese until just melted.
⏱️ 1 min
- 6
Warm the flour tortillas according to package directions (microwave for 15-20 seconds each, or briefly heat in a dry skillet).
⏱️ 2 min
- 7
Divide the egg and bean mixture evenly among the warmed tortillas. Fold in the sides, then roll up tightly to form burritos.
⏱️ 3 min
- 8
Serve immediately with salsa and sliced or mashed avocado, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Breakfast Burritos with Beans
- 8 large eggs
- 1/4 cup milk
- 1 tablespoon olive oil
- 1/2 yellow onion, finely diced
- 1/2 bell pepper, any color, finely diced
- 1 can canned black beans, rinsed and drained
- 1/2 cup shredded cheddar cheese
- 4 large flour tortillas
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- as needed salsa, for serving
- as needed avocado, sliced or mashed, for serving
Instructions
- 1
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
⏱️ 2 min - 2
Heat the olive oil in a large non-stick skillet over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min - 3
Add the rinsed and drained black beans to the skillet with the vegetables. Cook for 2-3 minutes, stirring, to heat through.
⏱️ 3 min - 4
Pour the egg mixture into the skillet with the vegetables and beans. Cook, stirring gently with a spatula, until the eggs are scrambled and cooked through but still moist, about 3-5 minutes.
⏱️ 5 min - 5
Remove the skillet from the heat and stir in the shredded cheddar cheese until just melted.
⏱️ 1 min - 6
Warm the flour tortillas according to package directions (microwave for 15-20 seconds each, or briefly heat in a dry skillet).
⏱️ 2 min - 7
Divide the egg and bean mixture evenly among the warmed tortillas. Fold in the sides, then roll up tightly to form burritos.
⏱️ 3 min - 8
Serve immediately with salsa and sliced or mashed avocado, if desired.
⏱️ 1 min