Scrambled Egg and Bean Breakfast Burritos
Quick and satisfying breakfast burritos filled with scrambled eggs and seasoned kidney beans, perfect for an energizing start to the day.
7 min
Prep
10 min
Cook
4
Serves
450
Calories
Macros · per serving
23g protein
45g carbs
20g fat
Ingredients
For 4 servings
- 8 large eggs
- 1 can canned kidney beans
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic
- salt — to taste
- black pepper — to taste
- 1 teaspoon ground cumin
- 4 large flour tortillas
- 1 cup cheddar cheese
- 1/4 cup fresh cilantro
- 1 tablespoon butter
Instructions
- 1
Finely chop the onion and garlic.
- 2
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent, about 3 minutes.
- 3
Rinse and drain the canned kidney beans. Add them to the pan with the cumin, salt, and black pepper. Cook until the beans are heated through, about 3 minutes. Remove from heat and set aside.
- 4
In a bowl, beat the eggs with salt and black pepper to taste.
- 5
Heat the butter in another pan over medium heat. Add the beaten eggs and gently scramble until just cooked through, about 3 minutes.
- 6
Warm the flour tortillas in a dry pan or microwave until pliable.
- 7
On each tortilla, spread a portion of the scrambled eggs, followed by the bean mixture. Top with a sprinkle of cheddar cheese and fresh cilantro.
- 8
Roll up each tortilla to form a burrito. Serve warm.
Cook it this week.
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