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breakfast burrito

Breakfast Burrito

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Course: Breakfast
Keyword: breakfast, burrito, kid food
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 servings
Author: Chef Abbie Gellman RD


  • 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.