Black Bean and Cheddar Breakfast Burritos

Prepping breakfasts has been a staple for my morning routine for years now. These easy, freezer-friendly black bean and cheddar breakfast burritos are perfect for those busy mornings when you need something quick and satisfying. To prep, just fill up your tortillas, roll, and place in the freezer until you’re ready to enjoy. Reheat these in the microwave, or skillet, for a hearty breakfast that’s ready in minutes!

black bean and cheddar breakfast burrito ingredient notes:

Eggs: What ultimately makes this a “breakfast” burrito, is the eggs. The key here is ensuring not to over or undercook the eggs and that they stay fluffy. See recipe notes for sheet pan instructions if you prefer to cook everything in the oven together.

Cheddar Cheese: I love using a mild cheddar cheese in my breakfast burritos because it’s slightly sweet, but you could also opt for your cheese of choice here like cotija or American cheese. I use pre-shredded to cut down on prep time.

Black Beans: Continuing to add to the protein levels of these burritos, black beans also boost the flavors when sautéed in our spice mixture along with the onions and peppers. You could also opt for pinto beans or kidney beans here.

Poblano Peppers: I like using poblano peppers here for a more complex flavor than a bell pepper, but not as spicy as a jalapeño. Watch out though, while poblano peppers are typically mild and slightly sweet, sometimes you come across an unusually spicy outlier!

BLACK BEAN & CHEDDAR BREAKFAST BURRITOS

Recipe by Jenn Lueke

4.5 from 33 votes

Servings

Adjust servings

+

–

6

servings

Prep time

10

minutes

Cooking time

25

minutes

Prepping breakfasts has been a staple for my morning routine for years now. These easy, freezer-friendly black bean and cheddar breakfast burritos are perfect for those busy mornings when you need something quick and satisfying. To prep, just fill up your tortillas, roll, and place in the freezer until you’re ready to enjoy. Reheat these in the microwave, or skillet, for a hearty breakfast that’s ready in minutes!

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Ingredients

• 2 tablespoons olive or avocado oil

• 1/2 yellow onion, diced

• 2 medium poblano peppers, seeded and diced (can sub 2 bell peppers)

• 1 teaspoon kosher salt

• 1 teaspoon garlic powder

• 1 teaspoon chili powder

• 1 teaspoon ground cumin

• 15 ounce can black beans, drained and rinsed

• 12 eggs, beaten (can sub egg substitute, like Just Egg)

• 6 burrito sized tortillas (I used these burrito sized tortillas)

• 1 cup shredded cheddar cheese (can sub dairy-free cheese or omit if desired)

Directions

• Heat 1 tablespoon of oil over medium heat in a large skillet. Once heated, add the diced onion and poblano peppers and sauté until the onions are translucent, 5 to 7 minutes, stirring occasionally.
• Season the onion and peppers with the salt, garlic powder, chili powder, and cumin and stir to coat. Add in the black beans and stir again, then continue cooking for 4 to 5 minutes to soften the beans. Remove the black bean mixture from the skillet and set aside.
• Wipe down the pan, then heat the remaining tablespoon of oil over low heat. Add the beaten eggs and cook, stirring constantly, until the scrambled eggs are fluffy and fully cooked, about 5 minutes. Remove from heat and set aside.
• Warm the tortillas (I microwave one at a time for 30 seconds) and place each one on a sheet of aluminum foil. Evenly divide the shredded cheddar, black bean mixture, and scrambled eggs across the 6 tortillas.
• Carefully roll each one into a tight burrito, then immediately wrap in the foil to prevent breakage. Enjoy immediately or store in fridge or freezer. (see notes)

Notes

• Store it: Refrigerate the burritos tightly wrapped in foil for up to 4 days, or freeze for up to 3 months.
• Reheat it: From the refrigerator, microwave until warmed, about 1 minute. Then sear in a skillet for about 2 minutes on each side. (searing optional) From frozen, microwave in 30-second increments until warm, about 2 minutes, then sear in a skillet for about 2 minutes on each side. (searing optional)
• Note: You can also cook everything together on a sheet-pan, first roasting the peppers, onions, and beans in the oil and spices, at 400°F, for about 10 to 12 minutes. Then use a spatula to push the vegetables to the outer edges of the sheet pan, and pour the egg mixture into the center. Cook for another 7 to 9 minutes, stirring the eggs half way through to scramble.

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