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Black Bean Breakfast Burrito

Name: Black Bean Breakfast Burrito
Prep time: 20

(7 votes, average: 4.14 out of 5)

20 min prep

2 servings

Carrot Icon for Number of Ingredients Size

14 ingredients

There’s something so satisfying and comforting about being able to wrap everything up in a tortilla. This breakfast burrito is a filling early day meal, and the eggs and black beans are both great...

Ingredients

Pico de gallo:

1 plum tomato, seeded and diced
1 tablespoon finely chopped white or red onion
1 tablespoon minced jalapeño, deseeded
1 tablespoon fresh lime juice
1 tablespoon chopped cilantro
Salt, to taste

Burrito:

4 large eggs
Salt and pepper, to taste
Pinch cayenne pepper (optional)
2 teaspoons canola or grape seed oil
⅓ cup grated Monterey Jack or Cheddar cheese
1 cup black beans, drained and rinsed
2 (9 inch) whole wheat tortillas
½ ripe avocado, peeled, pitted and diced

Missing an Ingredient?

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Nutrition Facts

Calories

834 cals

Fat

33 g

Saturated Fat

10 g

Polyunsaturated Fat

8 g

Monounsaturated Fat

13 g

Carbohydrates

93 g

Sugar

6 g

Fiber

21 g

Protein

45 g

Sodium

862 mg

Directions

In a small bowl, mix together the diced tomato, onion, jalapeño, lime juice, cilantro, salt, and pepper. Set aside.
In a medium bowl, whisk the eggs with 1 teaspoon of water, cayenne pepper, if using, and salt and pepper.
In a medium non-stick skillet heat 1 teaspoon of oil over medium heat. Add the eggs and cook, stirring to scramble, just until set. Stir in in the cheese, and cook until all the cheese has melted. Remove from heat.
Wipe the same skillet clean. Heat the remaining 1 teaspoon of oil over medium-high heat, and add the drained black beans. Cook just until heated through, about 1 minute. Remove from heat.
Wipe the same skillet clean, and heat the tortillas, just until warmed.
Fill the tortillas vertically, across the center, with the pico de gallo, about an inch away from the edges. Then top with even amounts of beans, scrambled eggs, and diced avocado. Fold over the top and the bottom of the tortilla, then fold over the sides, overlapping them. Serve, folded side down.

Chef Tips

You can easily substitute a store-bought pico de gallo if that helps you get food on the table. When choosing a store-bought salsa, make sure you buy one that can be found in the refrigerated section of your market and has been made within a few days of when you’re buying it.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.