Black Bean & Egg Breakfast Burritos

Ingredients

• 1 tbsp olive oil
• 1/4 cup yellow onion, chopped
• 1/2 red bell pepper, diced
• 1 tsp ground cumin
• 6 large egg, beaten
• 1 cup canned black beans, drained and rinsed
• 1/2 cup cheddar cheese, shredded
• 1/2 cup salsa
• 4 large flour tortilla
• 1/4 tsp kosher salt

Instructions

1. Heat the oil in a skillet over medium heat and cook the onion and pepper with the cumin for 4 minutes.
2. Add the eggs and salt and scramble until just set, 2 to 3 minutes.
3. Warm the tortillas for 20 seconds in the microwave or a dry skillet.
4. Fill each tortilla with eggs, black beans, cheddar and salsa, fold in the sides and roll up tightly.
5. Serve warm, or wrap in foil and refrigerate up to 4 days; reheat in a 350°F oven for 15 minutes.

Nutrition facts (per serving)

USDA FoodData Central (Foundation Foods 2026-04 and SR Legacy 2018-04): ingredient grams from FDC foodPortions, energy = protein/fat/carbohydrate × the food's specific Atwater factors (general 4/9/4 when FDC lists none), rounded per FDA 21 CFR 101.9(c).