Southwest Black Bean Breakfast Burritos
A filling, vegetarian burrito packed with black beans, scrambled eggs, peppers, and cheese. These foil-wrapped handhelds are made for hiking trailheads or early-morning overlanding.
Equipment
- aluminum foil
- skillet
- Spatula
- Knife
- Cutting board
Ingredients
- 4 large flour tortillas
- 5 large eggs beaten
- 1 cup canned black beans drained and rinsed
- 1 red bell pepper diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup salsa
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/4 tsp salt
Instructions
- Heat oil in skillet over medium fire heat.
- Add peppers and sauté 3 minutes. Stir in black beans and cumin, heat through.
- Push beans aside; add beaten eggs to other half, scramble until just set. Mix with beans and pepper. Season with salt.
- Lay tortillas on foil sheets. Divide filling, top with cheese and salsa.
- Roll each into a burrito, wrap tightly in foil.
- Place foil burritos on fire grate or grill, cook 8–10 minutes, turning once, until heated through.
- Carefully unroll and eat hot.
Notes
Foil-wrapped burritos are easy to prep ahead and heat as needed. Wrap in parchment first for less sticking during reheating.