Breakfast Burrito (Egg + Beans)

About this recipe

The breakfast burrito is breakfast as a hand-held meal—scrambled eggs mixed with charred peppers and onions create a filling that's protein-rich and flavorful without tasting monotonous. Black beans add earthiness and fiber, transforming this from a simple egg wrap into a complete meal that's nutritionally balanced. Cumin and smoked paprika echo flavors found in proper breakfast burritos, making this feel like you ordered from a food truck rather than threw together breakfast. The scrambling technique is soft curds rather than dry, rubber-textured eggs—pull the pan off heat while the eggs are still shiny and slightly underdone. They'll continue cooking from residual heat and will be perfectly set when the burrito is eaten. The vegetables should be charred slightly, which concentrates their sweetness and adds depth. Onions and peppers cut into consistent pieces so they distribute evenly rather than creating bites that are all pepper or all bean. Wrap tightly while warm so the ingredients stay nestled together rather than sliding apart when you bite. Use the warm tortilla to your advantage—it's pliable and holds together more effectively when warm. If you try to wrap cold tortillas, they crack and crumble. Layer strategically: tortilla, cheese, warm egg-bean mixture, avocado, salsa, coriander. Fold one side in, then roll tightly from the bottom, tucking as you go. These are excellent made ahead and wrapped in foil to grab as you rush out the door. They keep warm for an hour in foil, or refrigerate and reheat wrapped in a damp paper towel in the microwave. High in protein (28 grams) and fiber (10 grams), they keep you satisfied through the morning. Slice diagonally before wrapping so the cross-section shows the layers. Serve with salsa and fresh lime.