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Black Bean Breakfast Burrito

Breakfast burrito with eggs, spinach and black beans

Holly sneaks in some spinach

Black-Bean-Breakfast-Burrito-Pico-de-GalloTry and say it three times in a row, ‘Black Bean Breakfast Burrito’. It may be hard to say but it is delicious and easy to eat on the run. My sister Holly is very health conscious and serves fresh food to her family with loads of color and flavor. Her two eight-year-old boys eat all kinds of fruits and vegetables. Really! Rich in fiber, you won’t miss the cheese in these burritos. Kids can carry them on their way out the door on busy mornings and eat them on the run.

Recipe: Black Bean Breakfast Burrito

Prep Time: 5 Minutes | Cook Time: 5 Minutes | Yield: 4 Servings | Level: Easy


  • 1 tsp olive oil
  • 15 oz can black beans, rinsed and drained
  • 3/4 tsp ground cumin
  • 3/4 tsp ground oregano
  • 1/8 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 cup warm water
  • 4 large eggs
  • 1/4 cup milk
  • 4 9-inch whole wheat flour tortillas
  • 1/4 cup smoky tomato salsa
  • handful of baby spinach leaves
  • 1 cup pico de gallo
  • fresh cilantro leaves, optional

1 In medium skillet, heat oil over medium-high heat. Add beans, cumin, oregano, garlic powder and salt. With fork, coarsely mash the beans while they heat.

2 Turn off the heat and stir in the water. As they begin to cool, they thicken. Add more

water as needed for spreadable consistency.

3 Heat a small skillet coated with cooking spray on medium-high heat.

4 In small bowl, beat eggs with milk. Pour in the skillet and cook eggs allowing to set before carefully turning to form pillows as they cook. When the eggs are set turn off heat.

5 Warm tortillas in the microwave.

Black-Bean-Breakfast-Burrito-Eggs-Salsa6 Place 1/4 of the bean mixture on each tortilla.

7 Spoon 1 tablespoon salsa over beans. Top with a few spinach leaves.

8 Lay 1/4 of the scrambled eggs over the spinach.

9 Add 2 tablespoons pico de gallo and another layer of spinach.

10 Roll up burrito style and serve immediately with pico de gallo on the side and cilantro garnish.

Wrap up these burritos for an on-the-go breakfast that is low in calories and high in protein and fiber.

Dish Designer

  • Exchange black for pinto or white beans.
  • Exchange wheat for white flour tortillas.
  • Exchange eggs for Egg Beaters.

Inspiration – My sister Holly via the American Institute for Cancer Research Health-e-Recipe Blog.
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 12, 2012

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