introduction
The Scrambled Egg Bean Burrito is a quick and delightful meal that brings together the goodness of eggs and beans, all wrapped in a warm tortilla. It’s perfect for breakfast, lunch, or even a light dinner. This dish is not only simple to make but also packed with protein, making it a healthy choice for any time of day.
why make this recipe
This recipe is a must-try because it is easy to prepare using basic ingredients that you might already have in your kitchen. It’s a great way to start your day with a wholesome breakfast that keeps you full for hours. Plus, you can customize it with your favorite toppings, making it a versatile option for the whole family.
how to make Scrambled Egg Bean Burrito
Ingredients:
- 2 large eggs
- 1/4 cup canned beans (black beans or pinto beans)
- 1 tortilla (flour or corn)
- Salt and pepper to taste
- 1 tablespoon butter or oil
- Optional toppings: cheese, salsa, avocado
Directions:
- In a bowl, whisk the eggs with salt and pepper.
- Heat butter or oil in a skillet over medium heat.
- Add the whisked eggs and scramble gently until fluffy.
- Stir in the beans and cook until heated through.
- Warm the tortilla in a separate pan or microwave.
- Place the scrambled egg mixture in the center of the tortilla, add any optional toppings, and roll it up.
- Serve immediately.
how to serve Scrambled Egg Bean Burrito
Serve the Scrambled Egg Bean Burrito warm, with your choice of toppings. You can add cheese, salsa, or slices of avocado for extra flavor. It’s great on its own or served with a side of fresh fruit or a light salad.
how to store Scrambled Egg Bean Burrito
If you have leftovers, you can wrap the burrito in foil or place it in an airtight container and store it in the refrigerator. It will stay good for up to 2 days. You can reheat it in the microwave for a quick meal.
tips to make Scrambled Egg Bean Burrito
- For fluffier scrambled eggs, whisk them well before cooking.
- Use non-stick spray in the skillet if you don’t have butter or oil.
- Feel free to experiment with different beans or add vegetables like bell peppers or spinach for more nutrition.
variation
You can make the burrito spicier by adding diced jalapeños or using spicy salsa. For a heartier version, consider adding cooked sausage or bacon to the filling.
FAQs
Can I use egg substitutes in this recipe?
Yes, you can use egg substitutes or egg whites if you prefer a lighter option.
What other toppings can I use?
You can use fresh herbs, sour cream, or chopped onions as additional toppings to enhance the flavor.
Can I make this recipe vegan?
Yes, you can replace eggs with tofu scramble and use vegan cheese or leave out cheese altogether for a tasty vegan burrito.
Scrambled Egg Bean Burrito
A quick and delightful meal combining eggs and beans wrapped in a tortilla, perfect for any time of day.
- Total Time: 20 minutes
- Yield: 1 serving 1x
Ingredients
- 2 large eggs
- 1/4 cup canned beans (black beans or pinto beans)
- 1 tortilla (flour or corn)
- Salt and pepper to taste
- 1 tablespoon butter or oil
- Optional toppings: cheese, salsa, avocado
Instructions
- Whisk the eggs with salt and pepper in a bowl.
- Heat butter or oil in a skillet over medium heat.
- Add the whisked eggs and scramble gently until fluffy.
- Stir in the beans and cook until heated through.
- Warm the tortilla in a separate pan or microwave.
- Place the scrambled egg mixture in the center of the tortilla, add any optional toppings, and roll it up.
- Serve immediately.
Notes
For fluffier scrambled eggs, whisk them well before cooking. Feel free to experiment with different beans or add vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 400mg
