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–+ servings
Open Faced Burrito

Egg and Bean Burrito

Start your day with a satisfying and protein-packed Egg and Bean Burrito. This quick and easy recipe is perfect for breakfast, lunch, or even a light dinner. It's loaded with wholesome ingredients, bursting with flavor, and can be customized with your favorite toppings. Such an easy breakfast burrito to make when you're on the run!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Serving Size 4 burritos

Ingredients

  • 4 egg large
  • 1 ½ cups cooked beans black, pinto, or your favorite variety
  • 1 bell pepper diced
  • 1 Onion small yellow, diced
  • 1 teaspoon olive oil
  • ¼ teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ cup cheese Shredded; cheddar, Monterey Jack, or a blend
  • 2 flour tortillas 10 inches

Optional toppings

  • Hot sauce
  • Guacamole
  • Salsa
  • Sour cream

Instructions

  • Heat olive oil in a skillet over medium heat. Add the diced onion and bell pepper. Sauté for 3-4 minutes, until softened.
    1 bell pepper, 1 teaspoon olive oil, 1 Onion
  • Stir in the beans. Cook for 2-3 minutes until the beans are heated through. 
    1 ½ cups cooked beans
  • In a bowl, whisk the eggs and add cumin, garlic powder, salt, and pepper. Pour egg mixture into the same skillet over medium-low heat and cook, stirring gently, until scrambled and just set.
    4 egg, ¼ teaspoons salt, 1 teaspoon black pepper, 1 teaspoon ground cumin, 1 teaspoon garlic powder
  • Warm the tortillas in a dry pan or microwave.
    2 flour tortillas
  • Divide the egg and bean mixture between the tortillas. Sprinkle cheese over the filling and roll the tortillas into burritos.
    ½ cup cheese
  • Add toppings, if using
    Hot sauce, Guacamole, Salsa, Sour cream

Notes

Hint: To prevent the tortillas from cracking, warm them slightly before filling.