Description
Enjoy a quick, flavorful breakfast burrito with protein-packed black beans and fresh pico de gallo. This recipe is perfect for busy mornings, providing a nutritious and satisfying start to your day.
Ingredients
- 4 large eggs
- 1 cup cooked black beans (canned, drained and rinsed)
- 1/4 cup diced onion
- 1/4 cup diced bell pepper (orange or red)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 medium ripe tomatoes, diced (for Pico)
- 1/4 cup finely chopped white onion (for Pico)
- 1 small jalapeño, seeded and minced (for Pico)
- 1/4 cup chopped fresh cilantro (for Pico)
- Juice of 1 lime (for Pico)
- Salt to taste (for Pico)
- 4 large flour tortillas (10-inch size)
- 1/2 cup shredded Monterey Jack cheese
- 1 avocado, sliced
- Hot sauce (optional)
Instructions
- Prepare the pico de gallo: combine diced tomatoes, white onion, jalapeño, cilantro, lime juice, and salt in a bowl. Stir and set aside.
- Heat olive oil in a non-stick skillet over medium heat. Add diced onion and bell pepper; sauté for about 3-4 minutes until softened.
- Add black beans, cumin, chili powder, salt, and pepper. Stir and cook for 2 minutes until heated through.
- In a separate bowl, whisk eggs with a pinch of salt and pepper. Pour into the skillet with vegetables and beans. Cook gently, stirring frequently, until eggs are softly scrambled and cooked through, about 3-4 minutes.
- Warm the flour tortillas in a dry skillet or microwave until pliable.
- Assemble burritos by spooning the egg and bean mixture onto each tortilla. Top with shredded Monterey Jack cheese, fresh pico de gallo, and sliced avocado. Add hot sauce if desired.
- Fold in the sides of the tortilla and roll up tightly. Serve immediately.
Notes
- Use whole wheat or low-carb tortillas to change carbohydrate content.
- Swap Monterey Jack cheese with cheddar or a dairy-free cheese alternative.
- Add cooked chicken or turkey sausage for extra protein.
- Replace avocado with guacamole or sliced olives for different flavors.
- Use canned pinto beans instead of black beans if preferred.
- Omit jalapeño from pico de gallo for milder flavor.
- Use fresh lime juice for bright, authentic pico flavor.
- Cook eggs gently on medium-low to keep them soft and creamy.
- Warm tortillas just before assembling to prevent tearing.
- Store wrapped burritos in the refrigerator for up to 2 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: Mexican-Inspired