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Spicy Bean and Egg Burritos Recipe

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4.3 from 8 reviews

These Spicy Bean and Egg Burritos are a flavorful and satisfying meal perfect for breakfast, lunch, or dinner. Packed with protein-rich eggs, smoky chipotle-infused black beans, sautéed onions, jalapenos, and melty Jack cheese wrapped in warm flour tortillas, these burritos deliver a delicious combination of creamy, spicy, and cheesy textures. They’re easy to assemble and freezer-friendly, making them ideal for quick meals on busy days.

Ingredients

Bean Mixture

  • 1 can black beans (drained and rinsed)
  • 2 garlic cloves (peeled)
  • 1/2 small onion (roughly chopped)
  • 3-4 chipotles in adobo
  • 1 tablespoon adobo sauce from the can
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt (plus more to taste)
  • Freshly cracked black pepper (to taste)
  • 1/2 cup stock or water
  • Olive oil (a glug for cooking)

Egg Mixture

  • 12 eggs (whisked)
  • 2-3 tablespoons finely chopped onion (about 1/8 onion)
  • 2-3 tablespoons finely chopped jalapeno (de-stemmed, about 1 jalapeno)
  • Pinch of salt
  • Olive oil (for cooking)
  • 1 knob of butter (optional)

Assembly

  • Eight 8" flour tortillas (or five 10" tortillas)
  • 1/4 lb. shredded cheese (Jack cheese recommended, or any melting cheese)

Instructions

  1. Prepare the Bean Mixture: Start by peeling the garlic cloves and roughly chopping half a small onion. Heat a glug of olive oil over medium heat and cook the onion and garlic (whole cloves are fine) until the onion starts to brown, about 5-8 minutes.
  2. Simmer the Beans: Add the drained and rinsed black beans, chipotles, adobo sauce, cumin, salt, black pepper, and stock or water to the pan. Let this mixture simmer for a few minutes until heated through.
  3. Blend the Bean Mixture: Transfer the bean mixture to a blender and combine until smooth. Taste and adjust heat by adding more chipotle if desired and seasoning with additional salt.
  4. Cook the Eggs: Finely chop the onion and de-stemmed jalapeno. In a separate pan, heat olive oil over medium heat and sauté the onion and jalapeno until softened. Add the whisked eggs along with a pinch of salt and cook over medium heat, stirring regularly until the eggs are cooked through but still moist.
  5. Prepare the Cheese: Shred 1/4 lb. of Jack cheese or your preferred melting cheese.
  6. Warm the Tortillas: Preheat the oven and warm the tortillas for a couple of minutes to make them pliable.
  7. Assemble the Burritos: Lay out a warm tortilla, spread a layer of the blended bean mixture, add scrambled eggs on top, and sprinkle with shredded cheese. Fold the ends in and roll the tortilla tightly to form a burrito. Repeat with the remaining tortillas and fillings.
  8. Store and Reheat: Wrap each burrito individually in foil and place them in a Ziploc freezer bag for storage. To reheat, bake them in a 400°F oven for about 20 minutes or until heated through. Alternatively, you can remove the foil and microwave the burrito, then crisp it in a dry skillet over medium heat for a couple of minutes before serving.

Notes

  • You can adjust the spiciness by varying the number of chipotles used in the bean mixture.
  • If you prefer a milder version, start with one chipotle and add more as needed.
  • The base salt amount is minimum because cheese adds more saltiness—adjust seasoning accordingly.
  • For longer storage, these burritos freeze well wrapped in foil inside a freezer-safe bag.
  • Reheating them in the oven or skillet helps retain texture and crispiness.
  • Feel free to substitute Jack cheese for cheddar, Monterey Jack, or any other melting cheese you like.
  • Use 10" tortillas if you want larger burritos; quantities may yield fewer servings accordingly.

Find it online: https://miracooking.com/spicy-bean-and-egg-burritos-recipe/