Huevos Con Burrito
Start your morning with a flavor-packed punch by whipping up these irresistible Huevos Con Burrito! This quick and easy breakfast recipe combines fluffy scrambled eggs with a vibrant medley of sautéed bell peppers, red onion, jalapeño, and black beans, all seasoned with smoky paprika and cumin for extra depth. Wrapped in warm flour tortillas and topped with melted cheddar cheese, fresh cilantro, and a drizzle of salsa or hot sauce, these burritos are both satisfying and bursting with Tex-Mex flair. Perfect for busy mornings or a cozy brunch, this customizable recipe is ready in just 25 minutes and serves two hearty portions. Whether you enjoy them fresh or toast them until crisp, these breakfast burritos will quickly become a new favorite!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 pieces large flour tortillas
- 1 cup cheddar cheese, shredded
- 1 medium bell pepper, diced
- 0.5 medium red onion, diced
- 1 piece jalapeño, finely chopped
- 2 cloves garlic, minced
- 0.5 cup cooked black beans
- 1 tablespoon butter
- 1 tablespoon olive oil
- 0.5 teaspoon cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 0.25 cup salsa or hot sauce
Instructions
Prep the vegetables by dicing the bell pepper, red onion, and jalapeño. Mince the garlic and chop the cilantro. Set everything aside.
In a medium-sized bowl, crack the eggs and whisk them until smooth. Add a pinch of salt and black pepper for seasoning.
Heat a large skillet over medium heat and add the olive oil. Once hot, add the diced bell pepper, onion, jalapeño, and garlic. Sauté for 3-4 minutes, or until the vegetables are tender.
Add the cooked black beans to the skillet with the vegetables. Season with cumin, smoked paprika, and a small pinch of salt. Mix well and cook for an additional 2 minutes. Transfer the vegetable mixture to a plate and wipe the skillet clean.
Return the skillet to medium-low heat and add the butter. Once melted, pour in the whisked eggs. Cook gently, stirring frequently, until the eggs are soft and scrambled. Remove from heat.
Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable.
Assemble the burritos: Lay out each tortilla and add a layer of the scrambled eggs down the center. Top with the sautéed vegetable and black bean mixture. Sprinkle with shredded cheddar cheese, fresh cilantro, and a drizzle of salsa or hot sauce.
Fold the sides of each tortilla inward, then roll tightly from the bottom to form a burrito.
Optional: For a crispy finish, lightly toast the burritos in a skillet over medium heat for 1-2 minutes on each side.
Serve hot and enjoy your Huevos Con Burrito!
Nutrition Facts
Calories |
1384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 3188 mg | 139% | |
| Total Carbohydrate | 104.5 g | 38% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 15.9 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1131 mg | 87% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1571 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
