These Black Bean & Avocado Breakfast Burritos are a surprisingly quick and easy breakfast to throw together. Delicious enough for weekend mornings but fast enough for breakfast on-the-go.
I made these breakfast burritos Monday morning for the girls and I and were they ever good! I did, however, discover that I am the worst at wrapping burritos. It was literally a struggle. Thankfully my young audience didn’t know any better and were simply impressed with having their entire breakfast rolled up in an easy-to-eat package.
Black Bean & Avocado Breakfast Burritos
Ingredients:
2 tbsp. extra virgin olive oil, divided
1 (15 oz.) can black beans, rinsed and drained
1 red bell pepper, diced
Juice of half a lime
1/4 teaspoon chili flakes
4 eggs
1/3 Cup Cheddar Cheese, Shredded
salt and pepper
4 small tortillas
1/4 cup reduced-fat sour cream
1/4 Cup Salsa
1 tomato, diced
1 avocado, diced
Directions:
Heat 1 tbsp extra virgin olive oil in a medium skillet over medium-high heat.Add black beans, red pepper and red pepper flakes and cook until warmed through, about 3 minutes then add lime juice and simmer for 1 minute. Season with salt and pepper to taste and set aside.
Whisk together the eggs and then stir in the cheese. Season with salt and pepper to taste.
Heat the rest of the evoo in a medium skillet over medium heat and add egg mixture, scrambling until cooked through.
Spread each tortilla with sour cream and salsa, then layer with black beans, scrambled eggs, diced tomato and avocado.
Roll up burrito-style and serve.
Black Bean & Avocado Breakfast Burritos
Ingredients
- 2 tbsp . extra virgin olive oil, divided
- 1 can black beans, 15 oz., rinsed and drained
- 1 red bell pepper, diced
- Juice of half a lime
- 1/4 teaspoon chili flakes
- 4 eggs
- 1/3 Cup Cheddar Cheese, Shredded
- salt and pepper
- 4 small tortillas
- 1/4 cup reduced-fat sour cream
- 1/4 Cup Salsa
- 1 tomato, diced
- 1 avocado, diced
Instructions
- Heat 1 tbsp extra virgin olive oil in a medium skillet over medium-high heat.
- Add black beans, red pepper and red pepper flakes and cook until warmed through, about 3 minutes then add lime juice and simmer for 1 minute. Season with salt and pepper to taste and set aside.
- Whisk together the eggs and then stir in the cheese. Season with salt and pepper to taste.
- Heat the rest of the evoo in a medium skillet over medium heat and add egg mixture, scrambling until cooked through.
- Spread each tortilla with sour cream and salsa, then layer with black beans, scrambled eggs, diced tomato and avocado.
- Roll up burrito-style and serve.
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Calories: 585Total Fat: 28gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 200mgSodium: 1016mgCarbohydrates: 64gFiber: 14gSugar: 11gProtein: 22g
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
kathy downey
Wednesday 17th of August 2016
We love black beans and always welcome new recipes they give us new ways to eat them,thanks cant wait to try these soon!