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Breakfast Burritos with Black Beans and Salsa
with spinach salad

Active: 30 min Total: 30 min

This is a variation on a community favorite that was first featured in March 2014. These are as satisfying for dinner as they are for breakfast and can be easily customized with any extra vegetables you have on hand.

Tags

Ingredients

Servings:
4
Metric
Breakfast Burritos with Black Beans:
  • Bell peppers, any color - 1, chopped
  • Shallots - 2 cloves, chopped
  • Eggs - 8
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Tortillas, burrito-sized - 4
  • Sour cream - 1/4 cup + 1/4 cup
  • Cheese, any shredded blend (opt) - 3 oz
  • Salsa - 1/4 cup + 1/4 cup
Spinach and Tomato Salad:
  • Tomatoes, roma - 3, chopped
  • Paprika - 1/4 tsp
  • Vinegar, red wine - 1 1/2 Tbsp
  • Honey - 1/2 tsp
  • Oil, cooking - 3 Tbsp
  • Spinach, baby - 5 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Bell peppers / Shallots - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Tomatoes - Chop tomatoes. (Can be done 1 day ahead)
  3. Eggs - Whisk eggs with salt and pepper.
  4. Beans - Drain and rinse.

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Make

  1. Heat a nonstick pan over medium-high heat. Add oil (portion for the burritos) and then bell peppers and shallots with a pinch of salt. Saute until tender, 3 to 4 minutes.
  2. Reduce heat to low-medium and pour eggs over bell peppers while stirring. Lightly scramble and cook until eggs are to the consistency you want. (Cooking eggs on lower heat yields fluffier eggs.) Stir in beans.
  3. When eggs are nearly finished cooking, in a mixing bowl whisk together paprika, vinegar, honey and oil (portion for the salad). Add tomatoes and baby spinach on top. Wait to toss until just before serving.
  4. Warm up tortillas according to package instructions.
  5. Assemble burritos by spreading the insides of tortillas with the first part of sour cream. Fill with eggs / peppers / beans and top with cheese and first part of salsa. Roll to enclose the fillings (you can wrap them in foil which will help them to stay together).
  6. Serve burritos with second portions of sour cream and salsa in case you want to add more at the table. Enjoy with salad on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (48)
Gluten-free (2)
Paleo (6)
Vegetarian (4)

16 reviews

I added the spinach to the eggs. It was good. Easy weeknight meal

By: Kimberly
Posted: Aug 13, 2020
Diet: Gluten-free
0 Helpful

Easy & delicious and kid approved!

By: Sarah
Posted: Oct 10, 2017
Diet: Original
0 Helpful

I had low expectations but they were totally surpassed. Breakfast burrito convert, here!

By: Jenna
Posted: Sep 22, 2017
Diet: Original
0 Helpful

Made this for a breakfast, not sufficient for a dinner IMO. Toddler didn't like the peppers, luckily I had made a round of eggs without because I suspected that and had added the spinach into all the eggs so there were veggies.

By: Shawn
Posted: Sep 18, 2017
Diet: Original
0 Helpful

This was a pleasant surprise! Nixed the salad, put raw spinach into the tortilla, just inside of the sour cream layer. Used an orange Bell pepper, and cut it thin to disguise it into the shedded cheese, which got my kiddo to eat it! I threw in some diced ham because I had it on hand. We all loved it, really tasty!

By: Laurel
Posted: Sep 09, 2017
Diet: Original
0 Helpful

I loved this. It was fast, easy, and tasty. I skipped making the side salad and just added spinach and chopped tomatoes into my burrito. It worked really well.

By: Chelsea
Posted: Sep 07, 2017
Diet: Original
0 Helpful