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Cheesy Bean and Egg Burritos are a weeknight savior, making dinner a breeze without sacrificing flavor. These burritos are bursting with protein-packed scrambled eggs, hearty black beans, and gooey cheddar cheese, all wrapped in a soft tortilla and drizzled with zesty salsa. Not only are they quick to prepare, but they also deliver a satisfying meal that will leave everyone craving more.
Why You’ll Love This Recipe
These burritos are perfect for busy evenings when you want something delicious without spending hours in the kitchen. They’re versatile, filling, and can be customized to suit your taste. Plus, they make for fantastic leftovers!
- Quick and easy – Ready in under 30 minutes.
- Nutritious – Packed with protein and fiber.
- Customizable – Add your favorite toppings.
- Kid-friendly – A hit with the whole family.
- Great for meal prep – Make ahead and reheat!
Ingredients
- 4 large eggs
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- 1/2 cup salsa (plus extra for serving)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (for garnish)
How to Make Cheesy Bean and Egg Burritos
- In a medium bowl, whisk together the eggs, salt, and pepper until well combined.
- Heat the olive oil in a large skillet over medium heat. Pour in the egg mixture and scramble until just set, about 3-4 minutes.
- Add the black beans to the skillet, stirring gently to combine with the eggs. Cook for an additional 2 minutes until heated through.
- Remove the skillet from heat and stir in 3/4 cup of the shredded cheddar cheese until melted and combined.
- Warm the flour tortillas in a separate pan or microwave until pliable, about 30 seconds.
- Spoon a generous portion of the egg and bean mixture onto each tortilla, then sprinkle with the remaining cheese.
- Roll up the tortillas tightly, folding in the sides as you go to secure the filling. Place seam-side down on a plate.
- Drizzle with salsa and garnish with chopped cilantro before serving.
Tips for the Best Results
- Use freshly cracked eggs for the fluffiest texture.
- If you prefer a bit of heat, add diced jalapeños to the egg mixture.
- For extra flavor, sauté some chopped onions and bell peppers before adding the eggs.
- Ensure your tortillas are warmed to prevent tearing when rolling.
Easy Variations
- Swap black beans for pinto beans or refried beans.
- Use different cheeses like Monterey Jack or pepper jack for a spicy kick.
- Add sautéed mushrooms or spinach for a veggie boost.
- Top with avocado slices or guacamole for creaminess.
What to Serve With It
- A fresh side salad with lime vinaigrette.
- Tortilla chips and guacamole.
- Mexican-style corn on the cob.
- A side of Mexican rice for a heartier meal.
Storage and Reheating
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Store any leftover burritos in an airtight container in the refrigerator for up to 3 days. To reheat, wrap in a damp paper towel and microwave for 1-2 minutes or until heated through. You can also reheat them in a skillet over medium heat until the tortillas are crispy and the filling is warm.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients:
- 4 large eggs
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- 1/2 cup salsa (plus extra for serving)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions:
- In a medium bowl, whisk together the eggs, salt, and pepper until well combined.
- Heat the olive oil in a large skillet over medium heat. Pour in the egg mixture and scramble until just set, about 3-4 minutes.
- Add the black beans to the skillet, stirring gently to combine with the eggs. Cook for an additional 2 minutes until heated through.
- Remove the skillet from heat and stir in 3/4 cup of the shredded cheddar cheese until melted and combined.
- Warm the flour tortillas in a separate pan or microwave until pliable, about 30 seconds.
- Spoon a generous portion of the egg and bean mixture onto each tortilla, then sprinkle with the remaining cheese.
- Roll up the tortillas tightly, folding in the sides as you go to secure the filling. Place seam-side down on a plate.
- Drizzle with salsa and garnish with chopped cilantro before serving.
Notes: Customize with your favorite toppings for a personalized touch!
