Black Bean Breakfast Burritos

Let Me Tell You About My Favorite Lazy-Morning Burritos

So, there’s this thing in my house… Anytime I wake up late (again), these Black Bean Breakfast Burritos somehow save the whole scene. Last time, I was halfway through scrambling eggs when my dog Bonnie started barking at nothing (she honestly thinks the mailman is her mortal enemy). It threw me off, but I’d already started—so burritos it was. And you know what? Sometimes I do mess up the folding, but nobody complains because the flavor’s all there. My brother still reminds me about the salsa mishap of 2021. Good times.

Why I Keep Coming Back To These (And Maybe You Will Too)

I make these whenever my fridge looks a bit empty, because black beans and eggs almost always hang around a while. My family goes wild for them, especially my nephew—he eats his weight in salsa if I let him (seriously, I’ve had to hide the jar before). These burritos totally rescued my last family brunch when I forgot to plan anything. And when I’m feeling like spending less money—let’s be honest, almost always—these are way kinder on my wallet. Plus, you can throw in random fridge veggies and still pass it off as breakfast (or lunch, who’s judging?).

What You’ll Need (and What I’ve Swapped… A Lot)

• 6 large flour tortillas (If I’m in a pinch, I’ll use smaller ones and just make more—my grandmother swears you need handmade, but store-bought totally works)
• 1 1/2 cups cooked black beans, rinsed & drained (canned are perfect, but I did try home-cooked once, honestly… just more work)
• 4 eggs (Sometimes I do it with 3 and a splash of milk when I run low)
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or whatever’s on sale—I’ve used feta in curiosity, it wasn’t awful!)
• 1/3 cup diced onion (I’ve forgotten this before and it’s still tasty. Red or yellow both work. Shallots in a pinch…)
• 1 small bell pepper, chopped (optional, but so good for color. Jalapeños if you want fiery morning energy!)
• Salt and pepper, to taste (I don’t measure—just do the wrist flick thing)
• 1 tsp chili powder or cumin (both if I’m feeling spicy; or a pinch of taco seasoning, shh…)
• 2 tbsp oil or butter (I’ve used bacon grease before—adds a smoky edge!)
• Hot sauce, salsa, sour cream, or avocado for serving (my nephew votes salsa every time)

Okay, Let’s Get Cooking

1. Sauté the Veggies: In a big nonstick pan (or whatever pan isn’t still in the sink), heat oil on medium. Toss in the diced onion and bell pepper. Give them a good stir, and let them cook for about 3-4 minutes until softened and just smelling right. This is the part where I usually sneak a taste of the onion—I don’t know why, but I do.
2. Add the Beans: Dump in your black beans (rinse them unless you love bean slime; hey, no judgment…) along with chili powder/cumin. Stir and let them cozy up with the veggies for 2-3 minutes. Sometimes everything gets just a tiny bit stuck, but that’s totally fine. Mash the beans a little if you want it less chunky—sometimes I do, sometimes I don’t (depends on mood, honestly).
3. Scramble the Eggs: Push everything to one side of your skillet (or scoop into a bowl if your pan’s not huge). Crack in the eggs, whisk ’em with a fork, then pour straight in. Stir gently; I’m always tempted to cook fast, but low and slow gives better flavor (trust me, I’ve rushed and—eggs get rubbery). When the eggs are just barely set, mix everything together—beans, veggies, and eggs. Salt, pepper, taste. Looks a bit odd? Don’t worry, it always does at this part.
4. Warm the Tortillas: Stick them in a dry skillet for 20 seconds per side, or microwave for 10 seconds under a damp paper towel if you’re feeling lazy. I do this while flipping through emails, not fancy, but it works.
5. Burrito Assembly: Spoon the mixture into each tortilla, add cheese and whatever fixings you like. Fold it up—ends first, then roll. If your filling oozes out the sides… congrats, you did it right. Sometimes I panic-freeze the rolled burritos to keep them together; I don’t think it’s strictly necessary.

Some Notes From My Trial and Error

• If your cheese is a little old and dried out, don’t panic. It melts just fine in the wrap.
• I think this tastes even better the next day—but my husband says I’m dreaming, because he’s already eaten them all by then (typical).
• Once, I tried using a tortilla that had been in the fridge for three weeks. Don’t do that.

Variations I’ve Experimented With (Hits & Misses)

• Sweet Potato: Diced & roasted sweet potato tossed in makes it extra hearty—game-changer if you like a little sweetness.
• Spinach: A handful of baby spinach wilts down real quick; adds color (and it’s apparently good for you).
• No Cheese Attempt: Tried vegan cheese once, honestly it didn’t melt—it just sat there looking confused. Maybe there’s a better method, but I haven’t found it yet. But if you have, tell me on Instagram!

The Gear I Use (And What to Do If You Don’t Have It)

I use my trusty 12-inch nonstick skillet (it’s seen better days). If you don’t have one, any frying pan works, or in a pinch, you can use a big saucepan (I’ve done it, it’s awkward but possible). And if you don’t have a microwave for the tortillas, just wrap them in foil and pop in a warm oven briefly. Or, if worst comes to worst, just wrap ‘em cold. Who cares?

By the way, if you’re into really good cookware, Serious Eats tested pans you might want to check out (I haven’t upgraded yet, but it’s on my list).

Storing Leftovers—If You’re Lucky Enough To Have Any

Wrap burritos in foil and pop ’em in the fridge. They keep for two days, though honestly in my house they rarely last a day! If you want freezer breakfast ammo, wrap tightly and freeze. Reheat them in the microwave, or oven if you’re fancy. They do go a bit soggy if you nuke too long, just a heads up.

How I Like To Serve (But You Do You)

I love stacking these up with a little avocado and fresh cilantro on top—sometimes with a sprinkle of smoked paprika just because it looks cool (and tastes fab). My family tradition? Salsa on everything, even when it’s not strictly Mexican food. Sunday mornings, I serve these with strong coffee and overly ambitious fruit salad (usually someone just eats another burrito instead of the fruit… priorities, right?).

Oh! Pro Tips—or, What I’ve Learned the Hard Way

• Don’t rush scrambling those eggs; I did that once and they turned into tough little pebbles. Slow is better, even if you’re in a tizz.
• Layer cheese towards the bottom of the tortilla so it actually melts in the wrap. I got lazy and sprinkled it on top once, and it just stared back at me unmelted. Not fun.
• If your filling feels too wet, add a handful of rice (leftover takeout rice works weirdly well).

FAQ—Some Real Questions I’ve Gotten

Can I make these ahead?

You sure can. I usually do a big batch before busy weeks, wrap ‘em tight, then just reheat when needed—saves a morning meltdown. Just, y’know, eggs do get a bit firmer.

What if I don’t have black beans?

Use pinto beans, or honestly, whatever beans are lurking in the cupboard (chickpeas in a pinch, but mash ’em up a little first). Navy beans are… not my favorite here though.

Do I need to use cheese?

Not at all! I like the ooze factor, but if you’re dairy-free or just out, skip it or try some avocado slices. No burrito police here.

Can I make these vegan?

Yep—swap eggs for scrambled tofu. There’s a good guide over at Minimalist Baker—I follow it (well, mostly).

Oh—and one random thing: I once tried adding pickles to the filling because I’d run out of salsa. Wouldn’t recommend it, but hey, live and learn. Anyway, enjoy the burritos. They’re real life in tortilla form. Let me know how yours go, and if you figure out how to make them stay closed when overstuffed, I’m all ears!