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Cheesy Eggs and Creamy Black Bean Breakfast Burritos

Start your morning with these cheesy eggs and creamy black bean breakfast burritos packed with fluffy scrambled eggs, melty cheese, and rich seasoned black beans wrapped inside warm tortillas. They’re hearty, filling, freezer-friendly, and perfect for busy mornings or easy meal prep breakfasts.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 burritos
Course: Breakfast
Cuisine: Mexican-inspired
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 2 tbsp milk
  • 1 tbsp butter
  • 1 cup shredded cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can black beans, drained and rinsed (15 oz)
  • 2 tbsp cream cheese
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 2 tbsp water
  • 6 large flour tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup salsa
  • 1 avocado, sliced
  • fresh cilantro for garnish

Equipment

  • nonstick skillet
  • mixing bowl
  • whisk
  • spatula
  • measuring cups and spoons

Method
 

  1. Add black beans, cream cheese, cumin, garlic powder, and water to a skillet over medium heat. Stir until creamy and heated through.
  2. In a bowl, whisk eggs, milk, salt, and pepper until smooth.
  3. Melt butter in a nonstick skillet over medium-low heat. Add eggs and gently scramble until soft and fluffy.
  4. Stir cheddar cheese into the eggs until melted and creamy.
  5. Warm tortillas in a skillet or microwave until soft and flexible.
  6. Spread creamy black beans onto each tortilla. Add cheesy eggs, Monterey Jack cheese, salsa, and avocado slices.
  7. Fold in the sides and roll tightly into burritos. Serve warm with extra salsa if desired.

Notes

Cook eggs gently over low heat for the fluffiest texture. Warm tortillas before rolling to prevent cracking. Drain beans thoroughly to avoid soggy burritos. These burritos freeze beautifully when wrapped tightly in foil or plastic wrap. Customize with sausage, bacon, peppers, jalapeños, or your favorite salsa.