Egg and Black Bean Burritos

Egg and Black Bean Burritos


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This is a delicious breakfast treat made with scrambled eggs, Monterey Jack, black beans and salsa!

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Time needed

10 min preparation + 5 min cooking


  • 1 15-oz. can black beans, rinsed and drained
  • 1 11-oz. jar medium-hot salsa
  • 6 lg. eggs
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • 4 oz. (1 C.) shredded Monterey Jack cheese
  • 4 10-inch flour tortillas

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In small bowl, mix black beans with salsa; set aside. In medium bowl, with whisk, beat eggs, salt and black pepper until blended.  Heat nonstick skillet over medium-high heat until hot. Add egg mixture to skillet. As egg mixture begins to set around the edge, stir lightly with heat-safe rubber spatula or wooden spoon to allow uncooked egg mixture to flow toward side of pan. Continue cooking until edges are set to desired doneness, about 5 minutes. Remove skillet from heat; sprinkle cheese evenly over eggs

Meanwhile, in microwave, heat black-bean mixture on high, stirring once, until heated through, 1 to 2 minutes. Cover and keep warm.  Stack tortillas and place between 2 damp paper towels. In microwave, heat tortillas on high until warm, about 1 minute.

For each burrito, place one-fourth of scrambled eggs down center of 1 tortilla; top with about one-fourth of black bean mixture. Fold two opposing sides of tortilla over filling, then fold over remaining sides to form a package.

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