Description
A hearty, flavorful make-ahead breakfast wrap filled with fluffy scrambled eggs, sautéed peppers and onions, crispy potatoes, black beans, and melty cheddar, finished with fresh cilantro and salsa.
Ingredients
Scale
- 4 (10-inch) large flour tortillas
- 6 large eggs, whisked
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 small onion, finely chopped
- 1 cup cooked potatoes, diced and pan-fried
- 1 cup shredded cheddar cheese
- 1/2 cup cooked black beans
- 2 tablespoons fresh cilantro, chopped
- Salt and black pepper, to taste
- 1/2 cup salsa
Instructions
- Warm a large skillet over medium heat.
- Whisk the 6 large eggs in a mixing bowl with a pinch of salt and black pepper until smooth.
- Add 2 tablespoons olive oil to the skillet, then sauté the finely chopped onion and diced red bell pepper until softened, about 4 to 5 minutes.
- Stir in the diced, cooked potatoes and 1/2 cup cooked black beans to heat through.
- Push the vegetables to the side of the skillet, pour in the whisked eggs, and scramble gently over low to medium heat until soft and just set.
- Place one warm 10-inch tortilla on a clean surface, add a portion of the scrambled eggs and vegetable mixture, sprinkle with 1/4 cup shredded cheddar (or desired amount), add a spoonful of salsa, and a sprinkle of chopped cilantro.
- Fold the tortilla sides in, then roll tightly from the bottom up to secure the filling.
- Toast the wrapped burrito in a dry skillet 1 to 2 minutes per side until golden and slightly crisp, serve warm with extra salsa or avocado if desired.
Notes
- Warm tortillas before assembling to prevent cracking and make folding easier.
- Scramble eggs gently over low heat for a fluffy, creamy texture.
- Layer cheese against the warm eggs so it melts evenly.
- Do not overfill tortillas to avoid tearing and difficult folding.
- Freeze burritos individually wrapped in foil for easy grab-and-go breakfasts.
Nutrition
- Serving Size: 1 burrito
- Calories: 410
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 210 mg
Keywords: breakfast burrito, make-ahead breakfast, vegetarian breakfast, meal prep, skillet breakfast, freezer breakfast