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Two make-ahead black bean and egg breakfast burritos sliced in half on a rustic wooden board with salsa

Make-Ahead Black Bean and Egg Breakfast Burritos

These freezer-friendly breakfast burritos stuff scrambled eggs, black beans and spinach into whole wheat tortillas, so one quick cook session covers breakfast all week. They reheat in about a minute from the fridge and taste just as good from frozen.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 burritos
Course: Breakfast
Cuisine: Mexican-American
Ingredients Method

Ingredients
  

  • 8 large eggs beaten
  • 2 tbsp olive oil divided
  • 1/2 cup red onion finely diced
  • 1 15-oz can black beans drained and rinsed
  • 2 cups baby spinach roughly chopped
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 cup shredded cheddar cheese optional
  • 6 10-inch whole wheat flour tortillas
  • 1 cup salsa drained slightly, for filling and serving

Method
 

  1. Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add the red onion and cook 3-4 minutes until soft.
  2. Stir in the black beans, chili powder, cumin and salt; cook 2 minutes, mashing about a quarter of the beans with the back of a spoon. Add the spinach and stir 1 minute until wilted. Scrape into a bowl, wipe the skillet.
  3. Heat the remaining 1 tbsp oil over medium-low. Pour in the eggs and cook 3-4 minutes, stirring slowly, until just set and still glossy. Off the heat, fold in the cheese if using.
  4. Wrap the tortillas in a damp paper towel and microwave 45-60 seconds so they roll without cracking.
  5. Fill each tortilla with about 1/4 cup bean mixture and an equal share of the eggs (about 1/3 cup), plus 1 tbsp salsa. Fold in the sides and roll tightly; wrap each in foil.
  6. Eat right away, or refrigerate wrapped burritos up to 4 days and reheat 60-90 seconds in the microwave. To freeze, bag them up to 2 months and reheat from frozen 2-2.5 minutes in the microwave or at 375°F for 25 minutes in the oven.