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Black Bean & Avocado Breakfast Burritos

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.

 

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.

 

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.  

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.

 

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.

 

 

Black Bean & Avocado Breakfast Burritos
Yield: 4

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

  1. Heat 1 tbsp extra virgin olive oil in a medium skillet over medium-high heat.
  2. 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.
  3. Whisk together the eggs and then stir in the cheese. Season with salt and pepper to taste.
  4. Heat the rest of the evoo in a medium skillet over medium heat and add egg mixture, scrambling until cooked through.
  5. Spread each tortilla with sour cream and salsa, then layer with black beans, scrambled eggs, diced tomato and avocado.
  6. Roll up burrito-style and serve.

Nutrition Information:

Yield:

4

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

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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.

 

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!

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