Tex Mex Egg Burritos
Start your morning with a burst of bold flavor with these Tex Mex Egg Burritos, a quick and satisfying recipe that combines fluffy scrambled eggs with seasoned black beans, vibrant red bell peppers, and zesty tomatoes. Perfect for breakfast or brunch, these burritos are wrapped in warm, hearty flour tortillas and packed with shredded cheddar cheese and fresh cilantro for an irresistible Tex Mex twist. Spiced with cumin and chili powder, each bite delivers a savory kick, while optional toppings like salsa, sour cream, and hot sauce let you customize to perfection. Ready in just 25 minutes, this easy, protein-packed meal is ideal for busy mornings and freezes well for meal prep, making it a hit for families and on-the-go lifestyles.
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Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons whole milk
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 1 tablespoon olive oil
- 1 cup black beans (cooked or canned, drained and rinsed)
- 1 cup shredded cheddar cheese
- 0.5 cup diced red bell pepper
- 0.5 cup diced tomatoes
- 2 tablespoons chopped fresh cilantro
- 0.5 teaspoons ground cumin
- 0.5 teaspoons chili powder
- 4 flour tortillas (large, burrito size)
- 0.5 cup salsa (optional, for serving)
- 0.25 cup sour cream (optional, for serving)
- 0.25 teaspoons hot sauce (optional, for serving)
Instructions
In a medium mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Heat a large non-stick skillet over medium heat and add olive oil. Once hot, pour in the egg mixture.
Cook the eggs, stirring gently with a spatula, until they are softly scrambled and just set. Remove the eggs from the skillet and set aside.
In the same skillet, add the black beans, ground cumin, and chili powder. Cook for 2-3 minutes over medium heat, stirring occasionally, until heated through and fragrant.
Warm the flour tortillas in a dry skillet or microwave until pliable. Lay each tortilla flat on a clean surface for assembling the burritos.
To assemble, evenly divide the scrambled eggs, black beans, shredded cheese, red bell pepper, diced tomatoes, and cilantro among the tortillas.
Fold the sides of the tortilla inward, then roll tightly from one end to form a burrito.
Optional: Lightly toast the wrapped burritos in a hot skillet for 1-2 minutes per side to give them a crispy exterior.
Serve immediately with salsa, sour cream, and hot sauce on the side if desired.
Nutrition Facts
Calories |
2234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1271 mg | 424% | |
| Sodium | 5597 mg | 243% | |
| Total Carbohydrate | 202.1 g | 73% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 19.1 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 1477 mg | 114% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1730 mg | 37% | |
*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.
