Black Bean, Egg, and Cheese Burritos
with avocado and tomato salsa / fruit salad
The always-satisfying breakfast burrito gets a summertime upgrade with fresh avocado and tomato salsa. A simple fruit salad on the side makes this an easy choice for a "breakfast for dinner" night.
Ingredients
- Fresh fruit, any mix - 1 lb , chopped (use your favorites for fruit salad)
- Eggs - 8
- Cheese, cheddar - 4 oz , shredded (sub any shredded cheese)
- Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Baby spinach - 5 oz
- Tortillas, burrito-sized - 4
- Sour cream (opt) - 1/2 cup , for serving
- Jalapenos - 1 , diced, seeds removed for less heat
- Shallots - 1 , diced
- Tomatoes, Roma - 4 , diced
- Avocados - 1 , diced
- Lime juice - 1 Tbsp
Prep
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Eggs - Whisk eggs with some salt and pepper.
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Jalapenos / Shallots - Prep as directed and combine. (Can be done up to 5 days ahead)
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Make salsa - Combine jalapenos, shallots, tomatoes, avocados, and lime juice in a bowl. Fold everything together and season to taste with some salt.
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Fruit - Chop fruit (if needed).
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Beans - Drain and rinse.
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Make
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Heat a large nonstick skillet with first portion of oil over medium heat. Add beans and spinach to heated oil with a pinch of salt. Cook until beans are warm and spinach is just wilted, 2 to 3 minutes. Transfer to a bowl and cover to keep warm.
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Wipe out the skillet and return it to the stove. Reduce heat to medium-low and add second portion of oil. Pour eggs into skillet and scramble gently until just cooked through, 4 to 5 minutes.
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Warm tortillas according to package directions.
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Set tortillas out on a clean surface. Fill each tortilla with eggs, spinach, beans, and cheese. Top burrito filling with some salsa if you’d like or reserve it for dipping.
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Fold in the sides of the burritos and then roll to enclose the filling.
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Serve burritos with sour cream and any extra salsa for dipping. Enjoy fruit salad on the side.
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