There’s something truly magical about starting your day with a vibrant, satisfying breakfast burrito. Packed with protein and flavor, vegetarian breakfast burritos featuring eggs and black beans are the ultimate morning comfort food.
Whether you’re fueling up for a busy day or hosting a casual brunch, these burritos deliver a burst of energy and a fiesta of taste in every bite.
What makes this recipe a staple in my kitchen is its unbeatable versatility—each bite is wrapped in a soft, warm tortilla and filled with fluffy eggs, hearty black beans, and a rainbow of fresh veggies.
Plus, it’s all easily customizable with your favorite toppings. Whether you’re a lifelong vegetarian or just seeking a nourishing meatless meal, these breakfast burritos will keep you coming back for more.
Let’s roll up our sleeves and create the perfect breakfast burrito together!
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, perfect for busy mornings.
- Hearty and Filling: Protein-rich eggs and fiber-filled black beans keep you full for hours.
- Customizable: Swap veggies, add cheese, or spice it up—make it your own!
- Meal-Prep Friendly: Make ahead and freeze for grab-and-go breakfasts all week.
- Family Favorite: Loved by kids and adults alike; perfect for a crowd.
- Vegetarian and Nutritious: A balanced breakfast packed with wholesome ingredients.
Ingredients
| Ingredient | Quantity |
|---|---|
| Large flour tortillas | 4 |
| Eggs | 6 large |
| Black beans (cooked or canned, drained & rinsed) | 1 cup |
| Red bell pepper, diced | 1 medium |
| Red onion, diced | 1/2 medium |
| Baby spinach, chopped | 1 cup |
| Shredded cheddar or Monterey Jack cheese | 1 cup |
| Olive oil | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Cumin (optional) | 1/2 teaspoon |
| Salsa (for serving) | As desired |
| Avocado, sliced (for serving) | 1 |
Equipment
- Large nonstick skillet
- Mixing bowl
- Whisk or fork
- Cutting board
- Chef’s knife
- Spatula
- Measuring cups and spoons
- Foil or parchment (for wrapping, optional)
- Serving plates
Instructions
- Prep all your ingredients: Dice the red bell pepper and red onion. Chop the spinach and slice the avocado. Drain and rinse the black beans if using canned.
- Whisk the eggs: Crack the eggs into a mixing bowl. Add a pinch of salt and pepper, then whisk until fully combined.
- Sauté the veggies: Heat 1 tablespoon of olive oil in your skillet over medium heat. Add the diced onion and bell pepper. Sauté for 3-4 minutes, until softened. Stir in the chopped spinach and cook for 1 more minute, until wilted. Remove veggies from the pan and set aside.
- Scramble the eggs: Add the remaining tablespoon of olive oil to the skillet. Pour in the beaten eggs. Let them sit undisturbed for 30 seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center. Cook until just set but still moist, about 2-3 minutes. Season with cumin if desired.
- Warm the black beans: Stir the black beans into the scrambled eggs. Cook for 1-2 minutes until heated through. Taste and adjust seasoning.
- Warm the tortillas: Place tortillas in a dry skillet over medium heat for 20 seconds per side, or microwave under a damp paper towel for 30 seconds, until pliable.
- Assemble the burritos: Lay a tortilla flat. Spoon a portion of the veggie-egg-bean mixture down the center. Top with shredded cheese, avocado slices, and a spoonful of salsa.
- Fold and roll: Fold the sides of the tortilla inward, then roll up tightly from the bottom to encase the filling.
- Optional—crisp the burritos: For a golden finish, place assembled burritos seam side down in a lightly oiled skillet over medium heat. Cook for 1-2 minutes per side until golden and crispy.
- Serve: Slice in half if desired and serve hot, with extra salsa and avocado on the side.
Tips & Variations
- Make it vegan: Swap eggs for tofu scramble and use dairy-free cheese.
- Kick up the spice: Add diced jalapeños or a dash of hot sauce to the filling.
- Bulk it up: Toss in leftover roasted potatoes or sweet potato for more heartiness.
- Change up the cheese: Try pepper jack, feta, or cotija for a new flavor profile.
- Freezer-friendly: Wrap cooled burritos in foil, freeze, and reheat in the microwave or oven for a quick meal.
Pro Tip: For extra flavor, sprinkle a little smoked paprika or chipotle powder into the eggs while scrambling!
Nutrition Facts
| Nutrient | Per Burrito (approx.) |
|---|---|
| Calories | 380 |
| Protein | 18g |
| Carbohydrates | 42g |
| Fiber | 7g |
| Fat | 16g |
| Saturated Fat | 5g |
| Sodium | 670mg |
These values are estimates based on standard ingredients. Actual values may vary depending on brands and added toppings.
Serving Suggestions
- Pair with fresh fruit: A side of sliced oranges or a berry salad adds brightness to your plate.
- Enjoy with breakfast potatoes: Crispy hash browns or oven-roasted potatoes are classic companions.
- Top with extras: Add a dollop of Greek yogurt, extra salsa, or a sprinkle of cilantro for extra freshness.
- Serve with a smoothie: Try a green smoothie or fresh-squeezed juice for a complete, energizing meal.
If you love hearty, delicious vegetarian breakfasts, check out our Vegetarian Breakfast Casserole and Southwest Egg Skillet for more inspiration!
Conclusion
Vegetarian breakfast burritos with eggs and black beans are more than just a meal—they’re a morning ritual packed with flavor, nutrition, and endless possibilities. Whether you’re making them for a weekday breakfast or a weekend brunch, you’ll love how easy they are to assemble, customize, and enjoy.
The robust combination of eggs and beans delivers a balanced boost of protein and fiber, while fresh vegetables keep things lively and colorful.
Don’t be afraid to play with the ingredients and make this recipe your own! And if you’re looking for more vegetarian breakfast ideas, try our Easy Veggie Omelette for a wholesome start to any day.
Here’s to happy mornings and delicious, satisfying burritos!
📖 Recipe Card: Vegetarian Breakfast Burritos with Eggs & Black Beans
Description: These hearty breakfast burritos are filled with scrambled eggs, black beans, and fresh veggies for a satisfying start to your day. Perfect for meal prep or a quick morning meal.
Prep Time: PT15M
Cook Time: PT15M
Total Time: PT30M
Servings: 4 servings
Ingredients
- 4 large flour tortillas
- 6 large eggs
- 1 cup canned black beans, drained and rinsed
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced bell pepper
- 1/2 cup diced onion
- 1 tablespoon olive oil
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
- 1/4 cup salsa
- 1/4 cup chopped fresh cilantro
Instructions
- Heat olive oil in a skillet over medium heat.
- Add diced onion and bell pepper, cook until softened, about 4 minutes.
- Stir in black beans and cumin, cook for 2 minutes.
- In a bowl, whisk eggs with salt and pepper.
- Pour eggs into skillet and scramble until just set.
- Warm tortillas in a dry skillet or microwave.
- Divide egg mixture among tortillas.
- Top with cheddar cheese, salsa, and cilantro.
- Roll up burritos and serve warm.
Nutrition: Calories: 350 kcal | Protein: 17 g | Fat: 14 g | Carbs: 39 g
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