Breakfast Burrito with Black Beans
These protein-packed breakfast burritos combine fluffy scrambled eggs, savory sausage, and hearty black beans with fresh vegetables and melty cheese.
Each bite delivers the perfect balance of textures and Southwest-inspired seasonings that’ll make you excited for breakfast again.
Variations & Substitutions
You can swap the breakfast sausage for chorizo or even go meatless with extra beans. Sweet potatoes make an amazing addition – just cube and roast them with some smoky paprika.
For a lighter version, use egg whites instead of whole eggs, or try plant-based alternatives. I sometimes add guacamole or mango salsa for a fresh twist.
Tips & Tricks for Perfect Results
For amazing breakfast burritos, start with the tortilla – I always warm mine slightly to prevent tearing. When scrambling the eggs, I pull them across the pan to form small curds, which creates the perfect texture.
Don’t overcrowd your burrito; less is more! I like to let the eggs cool slightly before assembly to prevent soggy tortillas. A sprinkle of cheese right on the warm eggs helps it melt perfectly.
Making the Recipe Stand Out
Sometimes I’ll add a dash of hot sauce or chipotle peppers for an extra kick. Fresh cilantro and a squeeze of lime juice right before rolling brightens everything up.
Storage & Reheating
Wrap each one individually in parchment paper or foil, then store in an airtight container. They’ll keep in the fridge for up to 4 days or in the freezer for 3 months.
For reheating, my favorite method is using an air fryer at 350°F for 6-10 minutes – this gets the outside perfectly crispy. If you’re reheating from frozen, thaw overnight in the fridge for best results.
Breakfast Burrito with Black Beans
Ingredients
For the Filling:
- 1 lb breakfast sausage
- 10 large eggs lightly beaten
- 1 cup black beans drained and rinsed
- 1 cup corn drained
- 2 roma tomatoes diced
- 1 red onion diced
- 1 red bell pepper diced
Seasonings:
- 3/4 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For Assembly:
- Large flour tortillas
- Colby jack cheese
- Fresh cilantro
- Your favorite salsa
Instructions
- Brown the sausage in a large skillet over medium heat. Once cooked, transfer to a paper towel-lined plate.
- In the same skillet, add eggs and scramble until they start to set. When they’re almost done, add black beans, corn, tomatoes, and all the seasonings.
- Return the sausage to the pan and stir to combine everything.
- Warm your tortillas slightly to make them more pliable.
- Spoon the mixture onto each tortilla, top with shredded cheese and additional toppings of your choice.
- Roll up tightly, tucking in the sides as you go.
