Egg and Black Bean Burrito
A hearty, protein-packed burrito stuffed with fluffy scrambled eggs, seasoned black beans, and melted cheese. This quick one-pan breakfast comes together in 20 minutes and wraps everything in a warm, soft tortilla for a grab-and-go morning meal.
For 4 servings
- prep
Soak the beans overnight.
Rinse the dried black beans and soak them in plenty of water for at least 8 hours or overnight. Drain and rinse before cooking.
TIPSoaking softens the beans and reduces cooking time significantly. - pressure cook · ~15 min
Cook the black beans.
Add the soaked and drained black beans to a pressure cooker with 3 cups of fresh water and 0.25 tsp salt. Pressure cook for 15 minutes or until soft. Drain any excess water and set aside.
- prep · ~1 min
Whisk the eggs.
Crack 6 eggs into a mixing bowl, add a pinch of salt and a pinch of black pepper. Whisk vigorously until the yolks and whites are fully combined and slightly frothy.
TIPWhisking well incorporates air for fluffier scrambled eggs. - saute · ~1 min
Sauté the aromatics and bloom the spices.
Melt 1 tbsp butter in a large skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Stir in the minced garlic and a pinch of red chili powder, cooking until fragrant, about 30 seconds.
TIPDon't let the garlic burn — keep the heat at medium. - saute · ~3 min
Cook the tomato and beans.
Add the diced tomato to the skillet and cook until softened, about 2 minutes. Stir in the cooked black beans and let them heat through, mashing a few lightly with the back of a spoon for texture. Transfer the bean mixture to a plate and wipe the skillet clean.
- saute · ~3 min
Scramble the eggs.
Return the skillet to medium-low heat. Pour in the whisked eggs and let them set for 30 seconds. Gently push the eggs from the edges toward the center with a spatula until soft, fluffy curds form. Cook until just set but still glossy.
TIPLow heat keeps the eggs tender — high heat makes them rubbery. - saute · ~2 min
Warm the tortillas.
Heat 1 tsp oil in a clean skillet over medium-high heat. Warm each tortilla for about 20 seconds per side until pliable and lightly speckled. Stack them on a plate and cover with a kitchen towel to keep warm.
- assemble · ~2 min
Assemble the burritos.
1.Lay a warm tortilla flat on a clean surface.2.Spoon one-quarter of the scrambled eggs across the centre.3.Top with one-quarter of the black bean mixture.4.Sprinkle 2 tbsp shredded cheddar cheese over the top.5.Garnish with cilantro.6.Fold the sides inward, then roll tightly from the bottom to form a burrito.TIPDon't overfill — leave room to fold the tortilla cleanly. - serve
Serve immediately.
Slice each burrito in half diagonally and serve hot. Pair with salsa or sour cream if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For fluffier eggs, whisk them vigorously until frothy before cooking.
- 2Cook the eggs on medium-low heat, pushing curds gently for a soft, creamy texture.
- 3Mash a few black beans with the back of a spoon for a creamier, more cohesive filling.
- 4Warm tortillas in a dry skillet until pliable to prevent cracking when rolling.
- 5Let assembled burritos rest seam-side down for 1 minute to help seal the fold.
- 6Make-ahead: cook beans and scramble eggs separately; assemble and reheat in a skillet.
Adapt it for your goals.
Vegetarian
This recipe is already vegetarian. For a heartier version, add sautéed bell peppers and onions along with the tomato.
high proteinHigh-protein
Add crumbled cooked chorizo or diced ham when sautéing the aromatics for an extra boost of protein and smoky flavor.
low carbLow-carb
Swap the flour tortilla for a large lettuce wrap or low-carb tortilla to reduce carbohydrates while keeping the filling intact.
spicySpicy
Add a minced jalapeño or a dash of hot sauce to the eggs before scrambling, or top the finished burrito with sliced pickled jalapeños.
dairy freeDairy-free
Use a dairy-free butter substitute and omit the shredded cheddar cheese, or replace it with a dairy-free shredded alternative.
Why this is on our healthy list.
High in Plant-Based Fiber
Black beans provide a generous amount of dietary fiber, which supports healthy digestion and helps maintain steady energy levels.
Rich in High-Quality Protein
Eggs and black beans together deliver a complete protein profile, making this burrito a satisfying and muscle-friendly meal.
Good Source of B Vitamins
Eggs are naturally rich in B vitamins like B12 and riboflavin, which aid in energy production and nervous system function.
Contains Antioxidants
Black beans are loaded with anthocyanins and other antioxidants that help combat oxidative stress in the body.
Frequently asked questions
Yes, substitute one 15-ounce can of black beans (rinsed and drained) for the dried beans. Skip the soaking and pressure cooking; just warm them with the aromatics.
