Prep Time:
35
Cook Time:
20
Total Time:
35
These Black Bean Breakfast Burritos are filled with cooked High Plains Black Beans, scrambled eggs, sautéed peppers, onions, kale, and melty cheese. They are hearty, easy to customize, and great for a make-ahead breakfast or brunch.
Ingredients:
1½ cups cooked High Plains Black Beans
1 tablespoon olive oil
½ medium red onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 cups chopped kale, stems removed
6 large eggs
2 tablespoons milk
½ teaspoon ground cumin
½ teaspoon chili powder or smoked paprika
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
½ cup shredded cheddar, Monterey Jack, or Mexican-style cheese
4 large flour or whole wheat tortillas
Optional toppings: salsa, avocado, cilantro, green onions, or hot sauce
How-To:
Heat olive oil in a large skillet over medium heat.
Add red onion and bell pepper. Cook until softened, about 4–5 minutes.
Add garlic and kale. Cook until the kale wilts, about 2–3 minutes.
Stir in cooked black beans, cumin, chili powder or smoked paprika, salt, and black pepper. Cook until warmed through.
In a bowl, whisk together eggs and milk.
Push the bean mixture to one side of the skillet or transfer it to a plate.
Add the eggs to the skillet and scramble until just set.
Stir the eggs and bean mixture together, then taste and adjust seasoning.
Warm tortillas until pliable.
Divide the black bean breakfast filling among the tortillas.
Top with shredded cheese and any optional toppings.
Fold into burritos and serve warm, or wrap for make-ahead breakfasts.
