Freezer Bean, Egg & Pepper Breakfast Burritos (6)

Name: Freezer Bean, Egg & Pepper Breakfast Burritos (6)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 burritos (3 breakfasts for 2 people)
Cuisine: Mexican-inspired
Ingredients: 10 large eggs; 15 ml olive oil; 200 g yellow onion, small dice; 200 g bell pepper, small dice; 2 g fine salt (about 1/3 tsp), plus more to taste; 1 g black pepper (about 1/2 tsp); 1 g ground cumin (about 1 tsp); 1 g smoked paprika or chili powder (about 1 tsp); 480 g cooked black beans, drained and rinsed (about 2 x 400 g cans); 60 ml salsa (plus more to serve); 120 g shredded cheese (optional); 6 large flour tortillas (25–30 cm)

A Booth

These freezer burritos are a savory, filling breakfast built for bulk prep: fluffy scrambled eggs, seasoned black beans, and sautéed peppers/onions wrapped tight so they reheat without getting soggy. They’re hearty but not heavy, and they crisp up beautifully if you finish them in a skillet. Make a batch on Sunday and you’ve got real breakfasts for days—no thinking required.

meal-prep
freezer-friendly
savory
high-protein

35 min total · 15 min prep · 20 min cook

Makes 6 burritos (3 breakfasts for 2 people)

450 kcal · 23g protein · 52g carbs · 18g fat total

Large skillet

Ingredients

Instructions

Cook the vegetables + beans

Heat olive oil in a skillet over medium-high heat. Add onion and bell pepper with a pinch of salt.

Sauté 6–8 minutes until softened with a little browning on the edges; it should smell sweet and roasty.

Stir in cumin and paprika/chili powder for 20 seconds until fragrant.

Add black beans and salsa. Cook 2–3 minutes until the mixture is hot and slightly thick (not watery). Scrape into a bowl.

Scramble the eggs

Lower heat to medium. Beat eggs with a pinch of salt and pepper.

Add eggs to the skillet and scramble gently until just set—soft curds, still glossy (they’ll finish cooking during reheat). Cool 5–10 minutes.

Assemble + freeze

Lay tortillas out. Add a line of beans/veg, then eggs, then cheese if using.

Roll tight: fold sides in, then roll away from you, compressing as you go.

Wrap each burrito in parchment or foil. Freeze in a bag.

Reheat (best texture)

Microwave 60–90 seconds to thaw, then crisp in a dry skillet 2–3 minutes per side until the tortilla is deeply golden and crackly.

If microwaving only: 2–3 minutes total, turning once, until the center is steaming hot.

Notes

Key to non-soggy burritos: cook the bean mixture until thick and let filling cool before rolling. If your salsa is watery, reduce it in the pan for 1 minute before adding beans. For a spicier batch, add 1–2 minced chipotles in adobo to the bean mixture.