Southwest Breakfast Burritos Recipe

Eggs: The base of the scrambled filling, providing protein and richness.

Cheddar or Mexican blend shredded cheese: Adds a creamy, melty texture and a burst of flavor.

Black beans: Adds protein and a hearty texture to the burritos.

Corn kernels: Adds sweetness and a bit of crunch.

Bell pepper: Provides a fresh, slightly sweet flavor and a bit of crunch.

Flour tortillas: The wrap that holds all the delicious ingredients together.

Olive oil: Used for cooking the bell pepper and eggs.

Chili powder: Adds a bit of heat and a smoky flavor.

Cumin: Adds a warm, earthy flavor.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a bit of heat and depth of flavor.

When cooking the bell pepper, make sure to dice it evenly to ensure consistent cooking. This will help the pepper soften uniformly and blend seamlessly with the scrambled eggs. Additionally, when whisking the eggs with the spices, make sure to whisk thoroughly to incorporate the chili powder and cumin evenly, giving the eggs a balanced flavor. For an extra touch, lightly toast the flour tortillas on a skillet to add a bit of crispiness before filling them with the egg mixture.

• 4 large eggs - Substitute with tofu scramble: Tofu scramble mimics the texture of scrambled eggs and is a great vegan alternative.

• 1 cup cheddar or mexican blend shredded cheese - Substitute with vegan cheese: Vegan cheese provides a dairy-free option while still offering a cheesy flavor.

• 1 cup drained and rinsed black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor profile to black beans.

• 1 cup fresh or frozen corn kernels - Substitute with canned corn: Canned corn is convenient and can be used when fresh or frozen corn is not available.

• 1 medium diced bell pepper - Substitute with diced zucchini: Zucchini offers a similar texture and can add a different flavor dimension.

• 4 large flour tortillas - Substitute with corn tortillas: Corn tortillas are a gluten-free alternative and provide a different texture.

• 1 tablespoon olive oil - Substitute with coconut oil: Coconut oil can be used for cooking and adds a subtle flavor.

• 1 teaspoon chili powder - Substitute with paprika: Paprika offers a milder heat and a slightly different flavor profile.

• 1 teaspoon cumin - Substitute with ground coriander: Ground coriander provides a different but complementary flavor to the dish.

• 1 pinch to taste salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish.

• 1 pinch to taste black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor.

• Allow the egg mixture to cool completely before storing. This helps to prevent condensation, which can make the burritos soggy.

• Wrap each burrito individually in aluminum foil or parchment paper. This keeps them fresh and prevents them from sticking together.

• Place the wrapped burritos in a resealable plastic bag or an airtight container. Label the bag or container with the date to keep track of freshness.

• Store the burritos in the refrigerator if you plan to eat them within 3-4 days. For longer storage, place them in the freezer where they can last up to 2 months.

• To reheat from the refrigerator, unwrap the burrito and place it on a microwave-safe plate. Microwave on high for 1-2 minutes, or until heated through. Alternatively, you can reheat it in a skillet over medium heat for 5-7 minutes, turning occasionally.

• To reheat from the freezer, unwrap the burrito and wrap it in a damp paper towel. Microwave on defrost for 2-3 minutes, then on high for 1-2 minutes, or until heated through. You can also reheat it in a skillet over low heat for 10-15 minutes, turning occasionally.

• For an extra crispy texture, after microwaving, you can place the burrito in a preheated oven at 375°F (190°C) for 5-10 minutes. This will give the tortilla a nice crunch.

• Serve the reheated burritos with your favorite salsa or hot sauce for an added burst of flavor.

• For the microwave method:

  1. Wrap each burrito in a damp paper towel to keep it moist.
  2. Place the wrapped burrito on a microwave-safe plate.
  3. Heat on high for 1-2 minutes, or until the burrito is heated through.
  4. Let it sit for a minute before unwrapping and enjoying with your favorite salsa or hot sauce.

• For the oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap each burrito in aluminum foil to prevent it from drying out.
  3. Place the wrapped burritos on a baking sheet.
  4. Bake for 15-20 minutes, or until thoroughly heated.
  5. Carefully unwrap the foil and serve with a side of salsa or hot sauce.

• For the skillet method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the burrito in the skillet and cover with a lid to trap the heat.
  3. Cook for 2-3 minutes on each side, or until the burrito is heated through and slightly crispy.
  4. Serve immediately with your favorite salsa or hot sauce.

• For the air fryer method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the burrito in the air fryer basket.
  3. Heat for 5-7 minutes, or until the burrito is hot and the tortilla is crispy.
  4. Serve with a side of salsa or hot sauce.

• Skillet: A flat-bottomed pan used for cooking the bell pepper and scrambling the eggs.

• Olive oil: Used for cooking the bell pepper and preventing it from sticking to the skillet.

• Mixing bowl: A bowl used to whisk the eggs with the spices.

• Whisk: A utensil used to beat or stir the eggs and spices together.

• Spatula: A tool used to stir the eggs while they cook and to mix in the black beans, corn, and cheese.

• Measuring cups: Used to measure out the cheese, black beans, and corn.

• Knife: Used to dice the bell pepper.

• Cutting board: A surface used to safely cut the bell pepper.

• Microwave: An appliance used to warm the flour tortillas.

• Plate: Used to assemble and serve the burritos.

• Spoon: Used to help distribute the egg mixture evenly among the tortillas.

• Tortillas: The wraps used to make the burritos.

Prep ingredients ahead: Dice the bell pepper and measure out the black beans and corn the night before.

Use pre-shredded cheese: Save time by using pre-shredded cheese instead of shredding it yourself.

Cook in batches: Double the recipe and cook in batches to have extra burritos ready for the week.

Microwave tortillas: Warm the flour tortillas in the microwave for a quicker option.

One-pan method: Use one skillet for the entire process to minimize cleanup time.