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Vegetarian Breakfast Burrito With Beans – A Hearty, Make-Ahead Morning Favorite

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large flour tortillas (10-inch, burrito size)
  • 1 tablespoon olive oil or butter
  • 1 small onion, finely chopped
  • 1 red bell pepper, diced
  • 1 cup baby spinach, roughly chopped
  • 1 cup cooked black beans or pinto beans, rinsed and drained
  • 4 large eggs (or sub 1 cup scrambled tofu for vegan)
  • 1/3 cup shredded cheddar or Monterey Jack (optional)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder or smoked paprika
  • Salt and black pepper to taste
  • 1/4 cup salsa, plus more for serving
  • 1 small avocado, sliced (optional)
  • Fresh cilantro, chopped (optional)
  • Lime wedges for serving (optional)

Method
 

  1. Warm the tortillas: Heat tortillas in a dry skillet over medium heat for 20–30 seconds per side. Keep them wrapped in a clean towel so they stay soft and pliable.
  2. Sauté the veggies: In a large skillet, heat olive oil over medium. Add onion and bell pepper with a pinch of salt. Cook 4–5 minutes until softened.
  3. Add beans and spices: Stir in black beans, cumin, and chili powder. Cook 2 minutes, letting the beans warm and pick up flavor. Fold in spinach and cook until just wilted.
  4. Scramble the eggs: Push the bean mixture to one side of the skillet. Add a small pat of butter or a drizzle of oil if needed. Crack in eggs, season with salt and pepper, and gently scramble until just set. Mix everything together.
  5. Add cheese and salsa: Remove from heat. Stir in shredded cheese (if using) and 2–3 tablespoons of salsa. Taste and adjust seasoning.
  6. Assemble the burritos: Lay out a warm tortilla. Spoon 1/4 of the filling in a line across the center. Top with avocado slices and cilantro if you like.
  7. Fold and roll: Fold the sides inward, then roll tightly from the bottom up to seal the filling.
  8. Optional crisping: Place seam-side down in a lightly oiled skillet over medium heat for 1–2 minutes per side to toast and seal.
  9. Serve: Slice in half if desired. Add extra salsa and a squeeze of lime on the side.