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Looking for a simple yet delicious breakfast option that you can whip up in no time? This Cheesy Breakfast Burrito with Black Beans and Salsa is just what you need to start your day off right. Packed with fluffy scrambled eggs, melty cheddar cheese, and hearty black beans, all wrapped in a warm tortilla, this burrito is not only satisfying but also incredibly easy to make. Top it off with fresh tomatoes and your favorite salsa for an extra flavor kick!
Why You’ll Love This Recipe
There are so many reasons to adore this cheesy breakfast burrito. It’s a quick, nutritious option that’s perfect for busy mornings. Additionally, it’s customizable to suit your taste!
- Quick and easy to prepare in under 30 minutes.
- Great for meal prep—make a batch for the week!
- Loaded with protein and fiber to keep you full.
- Versatile—add or substitute ingredients as you like.
Ingredients
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1 cup canned black beans, rinsed and drained
- 4 large flour tortillas
- 1 cup cherry tomatoes, halved
- 1/2 cup salsa
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
How to Make Cheesy Breakfast Burrito
- In a medium bowl, crack the eggs and whisk them until well combined. Season with salt and pepper.
- In a large skillet, heat the olive oil over medium heat. Once hot, pour in the whisked eggs and scramble them gently until just set, about 3-4 minutes.
- Add the black beans and half of the cheddar cheese to the skillet, stirring until everything is heated through and the cheese is melted.
- Warm the flour tortillas in a separate skillet or microwave for a few seconds until pliable.
- Divide the egg and cheese mixture evenly among the tortillas, placing it in the center of each. Top with cherry tomatoes and a spoonful of salsa.
- Fold the sides of each tortilla over the filling, then roll from the bottom up to create a burrito. Ensure the filling is secure inside.
- Place the burritos seam-side down in the skillet over medium heat. Cook for 2-3 minutes on each side until golden brown and slightly crispy.
- Remove from heat, garnish with fresh cilantro if desired, and serve warm with additional salsa on the side.
Tips for the Best Results
- Use fresh eggs for the fluffiest texture.
- Don’t overcook the eggs; they should be soft and creamy.
- For a spicier kick, try using pepper jack cheese or add jalapeños to the filling.
- Make sure to warm your tortillas to prevent them from cracking when rolling.
Easy Variations
- Substitute black beans with refried beans or pinto beans for a different flavor.
- Add diced bell peppers or onions to the egg mixture for extra veggies.
- Swap out the cheddar cheese for a different variety, such as Monterey Jack or feta.
- Use whole wheat or corn tortillas for a different twist.
What to Serve With It
- Sliced avocado or guacamole for a creamy complement.
- A side of fruit salad for a refreshing touch.
- Crispy hash browns for a heartier breakfast.
- Extra salsa or hot sauce for those who love a bit of heat.
Storage and Reheating
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These breakfast burritos can be stored in the refrigerator for up to 3 days. To reheat, simply wrap in a damp paper towel and microwave for 1-2 minutes or until heated through. You can also freeze them for up to 2 months. To reheat from frozen, microwave for 3-4 minutes, turning halfway through.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield/Servings: 4 servings
Ingredients:
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1 cup canned black beans, rinsed and drained
- 4 large flour tortillas
- 1 cup cherry tomatoes, halved
- 1/2 cup salsa
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions:
- In a medium bowl, crack the eggs and whisk them until well combined. Season with salt and pepper.
- In a large skillet, heat the olive oil over medium heat. Once hot, pour in the whisked eggs and scramble them gently until just set, about 3-4 minutes.
- Add the black beans and half of the cheddar cheese to the skillet, stirring until everything is heated through and the cheese is melted.
- Warm the flour tortillas in a separate skillet or microwave for a few seconds until pliable.
- Divide the egg and cheese mixture evenly among the tortillas, placing it in the center of each. Top with cherry tomatoes and a spoonful of salsa.
- Fold the sides of each tortilla over the filling, then roll from the bottom up to create a burrito. Ensure the filling is secure inside.
- Place the burritos seam-side down in the skillet over medium heat. Cook for 2-3 minutes on each side until golden brown and slightly crispy.
- Remove from heat, garnish with fresh cilantro if desired, and serve warm with additional salsa on the side.
Notes: Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the microwave or on the stovetop.
