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Freezer-Friendly Breakfast Burritos

These hearty breakfast burritos are packed with protein and can be easily stored in the freezer for a quick morning meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 4 large eggs beaten
  • 1 cup cooked black beans drained and rinsed
  • 1 cup diced bell pepper any color
  • 1 cup diced onion yellow or white
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1 tablespoon olive oil for cooking
  • 1 teaspoon ground cumin for seasoning
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • 4 large whole wheat tortillas for wrapping
  • 1 cup salsa for serving, optional

Instructions
 

  • In a large skillet, heat the olive oil over medium heat.
  • Add the diced onion and bell pepper to the skillet and sauté for about 5 minutes, or until softened.
  • Add the cooked black beans, ground cumin, salt, and pepper to the skillet, mixing well.
  • In a separate bowl, scramble the beaten eggs until fully cooked, then combine them with the bean and vegetable mixture.
  • Remove the skillet from heat and stir in the shredded cheese until melted.
  • Lay a tortilla flat on a clean surface, spoon about 1 cup of the filling onto the center, and roll it up tightly.
  • Wrap each burrito in foil or plastic wrap and place them in a freezer-safe bag for storage.

Notes

These burritos can be frozen for up to 3 months. To reheat, microwave for 2-3 minutes or bake at 350°F for 15-20 minutes until heated through. Serve with salsa for added flavor.