Name: Black Bean Breakfast Burrito Recipe
Ingredients: 1 tablespoon (15 mL) extra virgin olive oil: Olive oil is the healthy fat base for sautéing our vegetables. Its mild flavor allows the other ingredients to shine while providing beneficial monounsaturated fats. You can substitute with avocado oil or coconut oil if preferred.; 1 onion, finely diced: Onion forms the aromatic foundation of our burrito filling. When sautéed, it becomes sweet and mellow, adding depth of flavor. Yellow or white onions work best, but you could also use shallots for a milder flavor.; 1 medium red potato, coarsely grated: Red potatoes are chosen for their slightly waxy texture which holds up well during cooking. Grating the potato creates hash brown-like strands that cook quickly and evenly. You can use Yukon Gold or Russet potatoes as alternatives, adjusting cooking time as needed.; 14 oz (400 g) can no-salt-added black beans, drained: Black beans are the protein powerhouse of this burrito, providing fiber, protein, and essential minerals. Choosing no-salt-added beans allows you to control the sodium content and ensures a healthier meal. Be sure to drain and rinse the beans thoroughly to remove excess sodium and liquid.; ½ cup (125 mL) salsa: Salsa adds a vibrant Tex-Mex flavor and moisture to the bean mixture. Use your favorite salsa – mild, medium, or hot, depending on your spice preference. Choose a salsa with good quality tomatoes and natural ingredients for the best flavor.; 2 teaspoons (10 mL) chili powder: Chili powder is the key spice that brings warmth and complexity to the filling. It adds a smoky, slightly earthy flavor that complements the beans and salsa perfectly. Adjust the amount to your taste – for a milder flavor, use 1 teaspoon, or increase to 2.5 teaspoons for a spicier kick.; 4 large eggs: Eggs provide protein and richness to the burritos. Large eggs are standard, but you can use medium or extra-large, adjusting slightly if necessary. Free-range or organic eggs offer enhanced flavor and nutritional benefits.; 1 teaspoon (5 mL) extra virgin olive oil: A small amount of olive oil is used again for scrambling the eggs, ensuring they don’t stick to the pan and adding a touch of healthy fat.; 4 whole grain tortillas, 10 inches/25 cm each: Whole grain tortillas are essential for adding fiber and a more robust flavor to the burritos. Choose tortillas that are made primarily from whole wheat flour and avoid those with excessive additives or preservatives. 10-inch tortillas are ideal for holding a generous amount of filling.; ½ cup (125 mL) shredded cheddar or Monterey Jack cheese: Cheese adds a creamy, melty element that ties all the flavors together. Cheddar offers a sharper, more pronounced flavor, while Monterey Jack is milder and melts beautifully. You can also use a blend of cheeses or explore other options like pepper jack for a spicier burrito, or a vegan cheese alternative for a dairy-free version.; 1 ripe avocado, sliced: Avocado provides healthy fats, creaminess, and a vibrant green color. Choose a ripe avocado that yields slightly to gentle pressure. Slicing the avocado makes it easy to distribute evenly in the burritos.; ¼ cup (60 mL) chopped fresh cilantro, for garnish (optional): Fresh cilantro adds a bright, herbaceous note that complements the Tex-Mex flavors. If you’re not a fan of cilantro, you can omit it or substitute with fresh parsley or chopped green onions.

Ingredients

Scale

For the Filling:

1 tablespoon (15 mL) extra virgin olive oil: Olive oil is the healthy fat base for sautéing our vegetables. Its mild flavor allows the other ingredients to shine while providing beneficial monounsaturated fats. You can substitute with avocado oil or coconut oil if preferred.

1 onion, finely diced: Onion forms the aromatic foundation of our burrito filling. When sautéed, it becomes sweet and mellow, adding depth of flavor. Yellow or white onions work best, but you could also use shallots for a milder flavor.

1 medium red potato, coarsely grated: Red potatoes are chosen for their slightly waxy texture which holds up well during cooking. Grating the potato creates hash brown-like strands that cook quickly and evenly. You can use Yukon Gold or Russet potatoes as alternatives, adjusting cooking time as needed.

14 oz (400 g) can no-salt-added black beans, drained: Black beans are the protein powerhouse of this burrito, providing fiber, protein, and essential minerals. Choosing no-salt-added beans allows you to control the sodium content and ensures a healthier meal. Be sure to drain and rinse the beans thoroughly to remove excess sodium and liquid.

½ cup (125 mL) salsa: Salsa adds a vibrant Tex-Mex flavor and moisture to the bean mixture. Use your favorite salsa – mild, medium, or hot, depending on your spice preference. Choose a salsa with good quality tomatoes and natural ingredients for the best flavor.

2 teaspoons (10 mL) chili powder: Chili powder is the key spice that brings warmth and complexity to the filling. It adds a smoky, slightly earthy flavor that complements the beans and salsa perfectly. Adjust the amount to your taste – for a milder flavor, use 1 teaspoon, or increase to 2.5 teaspoons for a spicier kick.

For the Eggs and Assembly:

4 large eggs: Eggs provide protein and richness to the burritos. Large eggs are standard, but you can use medium or extra-large, adjusting slightly if necessary. Free-range or organic eggs offer enhanced flavor and nutritional benefits.

1 teaspoon (5 mL) extra virgin olive oil: A small amount of olive oil is used again for scrambling the eggs, ensuring they don’t stick to the pan and adding a touch of healthy fat.

4 whole grain tortillas, 10 inches/25 cm each: Whole grain tortillas are essential for adding fiber and a more robust flavor to the burritos. Choose tortillas that are made primarily from whole wheat flour and avoid those with excessive additives or preservatives. 10-inch tortillas are ideal for holding a generous amount of filling.

½ cup (125 mL) shredded cheddar or Monterey Jack cheese: Cheese adds a creamy, melty element that ties all the flavors together. Cheddar offers a sharper, more pronounced flavor, while Monterey Jack is milder and melts beautifully. You can also use a blend of cheeses or explore other options like pepper jack for a spicier burrito, or a vegan cheese alternative for a dairy-free version.

1 ripe avocado, sliced: Avocado provides healthy fats, creaminess, and a vibrant green color. Choose a ripe avocado that yields slightly to gentle pressure. Slicing the avocado makes it easy to distribute evenly in the burritos.

¼ cup (60 mL) chopped fresh cilantro, for garnish (optional): Fresh cilantro adds a bright, herbaceous note that complements the Tex-Mex flavors. If you’re not a fan of cilantro, you can omit it or substitute with fresh parsley or chopped green onions.

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Instructions

Sauté the Onion and Potato: Heat 2 teaspoons (10 mL) of extra virgin olive oil in a large skillet over medium heat. Add the finely diced onion and coarsely grated red potato to the skillet. Cook for 5 minutes, stirring occasionally, until the onion becomes translucent and softened, and the potato starts to become tender and turn golden brown around the edges. Stirring prevents sticking and ensures even cooking. You’ll know they are ready when the raw potato smell has dissipated and they are slightly softened.

Add Beans, Salsa, and Chili Powder: Add the drained black beans, salsa, and chili powder to the skillet with the onion and potato mixture. Stir well to combine all the ingredients. Cook for 3–5 minutes, allowing the flavors to meld together and the mixture to heat through. During this time, use a fork to slightly mash part of the black beans directly in the skillet. This helps to create a creamier texture for the filling and prevents it from being too chunky. Continue to cook until everything is heated through and bubbly around the edges.

Prepare the Scrambled Eggs: While the bean mixture is heating, prepare the scrambled eggs. In a medium-sized bowl, whisk together the 4 large eggs until they are well combined and slightly frothy. This ensures a light and fluffy texture for the scrambled eggs. Heat the remaining 1 teaspoon (5 mL) of olive oil in the same skillet (wipe it clean if necessary, or use a separate smaller skillet) over medium heat. Pour the whisked eggs into the hot skillet. Let the eggs cook undisturbed for about 30 seconds, or until they start to set around the edges and bottom of the pan. This initial setting is crucial for preventing rubbery eggs.

Scramble the Eggs: Once the eggs have begun to set, gently stir them with a spatula, breaking up the set portions and allowing the uncooked egg to flow underneath. Continue to stir and scramble the eggs carefully until they are cooked through but still moist and tender. Avoid overcooking, as this will result in dry and rubbery scrambled eggs. Remove the scrambled eggs from the heat and add them directly to the bowl with the cooked bean mixture. Stir gently to combine the eggs and bean mixture, ensuring they are evenly distributed.

Assemble the Burritos: Lay out the four whole wheat tortillas on a clean surface. Divide the egg and bean mixture evenly among the tortillas, placing it down the center of each tortilla in a line. Leave some space on the sides and at both ends of the tortillas to allow for folding. Top each portion of the filling with shredded cheddar or Monterey Jack cheese, and slices of ripe avocado. If desired, sprinkle chopped fresh cilantro over the filling for added flavor and freshness.

Fold and Roll the Burritos: To fold each burrito, start by folding over one long side of the tortilla to cover the filling. Then, fold over both short ends towards the center, tucking them in tightly. Finally, roll the whole burrito over from the long folded edge to close it up into a neat package. Ensure the burrito is rolled snugly but not too tightly to prevent tearing.

Serve Warm: Serve the black bean breakfast burritos immediately while they are warm and the cheese is melted and gooey. Optional serving suggestions include garnishing with extra chopped fresh cilantro, serving with a dollop of sour cream, and providing extra salsa for dipping or topping.

Nutrition

Serving Size: One Normal Portion
Calories: 527 kcal