Freezer Black Bean Breakfast Burritos

Instructions

1. Warm the olive oil in a large skillet over medium heat; cook the onion, bell pepper, and jalapeño (if using) until softened, 5-6 minutes.
2. Add the black beans, cumin, and chili powder; cook, mashing about a quarter of the beans, until warm and slightly saucy, 2-3 minutes. Season with salt and pepper and transfer to a bowl.
3. Wipe the pan, return it to medium-low heat, and add the eggs with a pinch of salt; stir slowly with a spatula until just set but still glossy, 3-4 minutes. Remove from heat — they finish cooking in the wrap.
4. Warm the tortillas 15 seconds each in a dry skillet or microwave so they roll without cracking.
5. Divide the beans, eggs, cheese, and a spoonful of salsa down the center of each tortilla; fold in the sides and roll tightly.
6. Wrap each burrito in foil or parchment. Refrigerate up to 4 days or freeze up to 3 months.

Notes & Substitutions

• Lighter swap: use 6 whole eggs + 4 egg whites and cut the cheese to 1/2 cup.
• Vegan: swap eggs for a firm tofu scramble and use dairy-free cheese or skip it.
• Gluten-free: use corn or GF tortillas (smaller — make 8 instead of 6).
• Reheat from the fridge: microwave in a damp paper towel, 60-90 seconds. From frozen: microwave 3-4 minutes, flipping halfway, or 350 °F oven wrapped in foil for 25 minutes.

Storage & Make-Ahead

• Refrigerate up to 4 days; freeze up to 3 months (foil-wrapped, in a bag).
• Cool the filling before rolling so the tortillas don't steam and tear.
• Label with the freeze date — best within 2 months for texture.