Burritos are a filling & savory breakfast option that you can have fun making with the kids on a weekend. Who doesn’t want a breakfast burrito???? Any way you cut it, these are delicious and easy to make ahead and freeze for those busy weekday mornings as well. Feel free to throw in any other veggies you like!
- 1 tablespoon olive oil
- 4 eggs beaten
- 1 15-ounce can black beans rinsed and drained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- 1 tomato chopped
- ¼ red onion chopped
- 1 tablespoon lime juice
- 1 cup shredded cheddar cheese
- 2 8-inch whole wheat tortillas
In a skillet over medium heat, add oil. Add eggs and move periodically with wooden spoon or spatula until consistency you like is achieved.
In a bowl, add beans, chili powder, cumin, and salt. Mash together until smooth but slightly chunky and holds together.
In a food processor, add tomato, onion, and lime juice and process until minced and more like salsa.
Add cheese and salsa to bowl with beans and stir to combine.
Spread ½ filling on bottom third of each tortilla and top with ½ the eggs. Roll up snugly, tucking in the ends as you go.
Optional: wrap each burrito in foil and freeze up to 3 months. To heat: unwrap foil and place burrito on microwave safe plate. Cover and microwave on high until hot, approximately 2 minutes.