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Breakfast Burrito with Egg, Black Beans, and Salsa

710 kcal · 38 g protein · 5 minutes · 1 servings

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Breakfast Burrito with Egg, Black Beans, and Salsa

This hearty breakfast burrito combines fluffy scrambled eggs, protein-packed black beans, tangy salsa, and melted cheddar cheese all wrapped in a warm whole wheat tortilla. It's a delicious and nutritious way to start your day with balanced macros and satisfying flavors.

710 kcal 38 g protein 5 minutes

Ingredients

  • large eggs 3 pieces
  • cooked black beans 1/4 cup
  • whole wheat tortilla 1 piece
  • salsa 2 tbsp
  • shredded cheddar cheese 1/4 cup

Method

  1. Prepare ingredients. Gather all your ingredients. Rinse the cooked black beans if they are canned to reduce sodium. Measure out the eggs, black beans, salsa, cheese, and tortilla.
    Tip: Using room temperature eggs helps them cook more evenly.
  2. Scramble the eggs. Crack the 3 large eggs into a bowl. Whisk them well until the yolks and whites are fully combined. Heat a non-stick skillet over medium heat and lightly grease it with a small amount of oil or butter. Pour in the eggs and gently stir with a spatula, pushing the eggs from the edges to the center until softly set but still moist. Remove from heat.
    Tip: Cook eggs on medium heat to avoid overcooking and keep them creamy.
  3. Warm the black beans. In a small saucepan or microwave-safe bowl, warm the 1/4 cup of cooked black beans until heated through, about 1-2 minutes. Stir occasionally to prevent sticking.
    Tip: Add a pinch of salt or cumin to the beans for extra flavor if desired.
  4. Heat the tortilla. Warm the whole wheat tortilla in a dry skillet over medium heat for about 30 seconds on each side, or wrap it in a damp paper towel and microwave for 15-20 seconds until soft and pliable.
    Tip: Warming the tortilla makes it easier to roll without cracking.
  5. Assemble the burrito. Lay the warm tortilla flat on a plate. Spread the scrambled eggs evenly down the center. Spoon the warmed black beans over the eggs. Sprinkle the shredded cheddar cheese on top, then add 2 tablespoons of salsa.
    Tip: Leave about 2 inches of space on the edges of the tortilla to make rolling easier.
  6. Roll the burrito. Fold the sides of the tortilla inward over the filling, then roll from the bottom up tightly to enclose all ingredients. Place the burrito seam side down on the plate.
    Tip: Keep the roll tight so the filling doesn’t fall out.

Pro tips

  • Use a non-stick skillet for easy egg cooking and cleanup.
  • If you prefer, add diced avocado or fresh cilantro for extra flavor and nutrients.