Breakfast burritos don't have to have meat to be filling, nutritious, and a great start to your day. These meatless breakfast burritos are the perfect way to start your morning healthy & strong. Ready in only 20 minutes
SALSA & AVOCADO: mix the chopped tomato, jalapeño, onion, lime, oil, salt, & pepper in a bowl. Slice or chop your avocados.
BEANS: Drain and rinse the black beans, then place them in a pot with fresh water and bring to a boil. Reduce heat, cover the pot, and let the beans simmer until they are tender.
EGGS: Scramble your eggs and pour them into a greased non-stick pan over medium heat and gently stir to create a soft scramble. As the eggs are starting to cook, add in your cheese to allow it to melt.
ASSEMBLE: layer each tortilla/wrap with ¼ of the black bean mixture, ¼ of the scrambled eggs, ½ an avocado, and salsa. Optional: add hot sauce for some heat.
ROLL: Roll up the burritos by closing two short sides of the circle tortilla, then rolling the ingredients into a long log shape.
Serve burritos with extra pico de gallo and hot sauce.
Notes
Remove the seeds from your jalapeño if you want a less spicy salsa or pico de gallo.
Save time by buying your favorite salsa instead of making pico de gallo salsa from scratch. Store-bought pico is also a great option if you make these when tomatoes aren't in season.
To freeze: Wait for the eggs and beans to cool completely before assembling the burritos. Then, complete your assembly and immediately freeze them so the tortilla doesn't have time to get soggy.To reheat in a microwave: Unwrap the burrito and make sure to remove all the foil. Reheat them one at a time. Heat for 2 minutes, then for 30 seconds at a time until hot.To reheat in an oven: Place the burrito, still wrapped in the foil, directly on the oven rack and bake at 350°F until hot, 20-30 minutes, depending on how frozen they are.