Clean Breakfast Burrito With Eggs, Spinach, Black Beans, and Avocado

Quick Recipe Version (TL;DR)

• Yield: 4 large breakfast burritos
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Quick Ingredients

• 8 large eggs
• 2 tablespoons water
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup diced yellow onion
• 1 cup diced bell pepper (any colors)
• 2 packed cups baby spinach
• 1 (15-ounce) can black beans, drained and rinsed
• 1/2 teaspoon ground cumin
• 4 whole-grain tortillas (10-inch)
• 1/2 cup salsa
• 1 large avocado, sliced
• 1/2 cup shredded Monterey Jack or cheddar cheese

Do This

• 1. Whisk eggs with water, 1/2 teaspoon salt, and pepper.
• 2. Warm beans with cumin and 1/4 teaspoon salt over medium heat, 3–4 minutes.
• 3. Sauté onion and peppers in olive oil over medium heat, 4–5 minutes; add spinach to wilt, 30–60 seconds.
• 4. Scramble eggs gently in the skillet over medium-low heat until just set, 3–5 minutes.
• 5. Warm tortillas in a dry skillet, 30 seconds per side.
• 6. Assemble: beans, eggs/veg, salsa, avocado, and a little cheese.
• 7. Roll into burritos and serve right away (or wrap for meal prep).

---

Why You’ll Love This Recipe

• Balanced and satisfying: Protein-rich eggs and beans, fiber-packed whole grains, and healthy fats from avocado.
• Bright, fresh flavor: Sweet peppers, savory onions, and salsa make it feel restaurant-worthy without being heavy.
• Crowd-pleasing and customizable: Everyone can add more salsa, avocado, or cheese to taste.
• Meal-prep friendly: Make a batch and reheat all week for quick breakfasts.

Grocery List

• Produce: 1 yellow onion, 2–3 bell peppers (any colors), baby spinach, 1 large avocado, optional cilantro, optional lime
• Dairy: 8 large eggs, shredded Monterey Jack or cheddar cheese
• Pantry: whole-grain tortillas (10-inch), 1 can black beans (15 ounces), salsa, olive oil, ground cumin, kosher salt, black pepper

Full Ingredients

Eggs & Vegetables

• 8 large eggs
• 2 tablespoons water
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup diced yellow onion (about 1/2 medium onion)
• 1 cup diced bell pepper (about 1 large pepper)
• 2 packed cups baby spinach (about 2 ounces)

Beans & Wrap Components

• 1 (15-ounce) can black beans, drained and rinsed
• 1/2 teaspoon ground cumin
• 4 whole-grain tortillas (10-inch)
• 1/2 cup salsa
• 1 large avocado, sliced
• 1/2 cup shredded Monterey Jack or cheddar cheese (about 2 ounces)

Optional for Serving

• 2 tablespoons chopped cilantro
• 1 lime, cut into wedges
• Hot sauce, to taste

Step-by-Step Instructions

Step 1: Prep your fillings

Dice the onion and bell pepper, and set them aside. Rinse and drain the black beans. Slice the avocado just before assembling (or toss slices with a few drops of lime juice to slow browning).

In a medium bowl, whisk together the 8 eggs, 2 tablespoons water, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until the mixture looks uniform and slightly foamy.

Step 2: Warm and season the black beans

Place the beans in a small saucepan over medium heat. Add 1/2 teaspoon ground cumin and 1/4 teaspoon kosher salt, plus 2 tablespoons water to keep them from drying out.

Cook, stirring occasionally, until hot, 3 to 4 minutes. Reduce heat to low to keep warm.

Step 3: Sauté the onion and peppers

Heat 1 tablespoon olive oil in a large nonstick skillet (10–12 inch) over medium heat for 30 seconds.

Add the diced onion and bell pepper. Cook, stirring occasionally, until softened and fragrant, 4 to 5 minutes.

Step 4: Wilt the spinach

Add the 2 packed cups baby spinach to the skillet with the onions and peppers. Stir constantly until the spinach is just wilted, 30 to 60 seconds.

Transfer the vegetables to a plate or bowl so the eggs don’t overcook while you assemble the rest.

Step 5: Scramble the eggs gently

Return the same skillet to the stove and reduce heat to medium-low. Pour in the egg mixture. Let it sit undisturbed for 20 to 30 seconds, then use a silicone spatula to slowly push the eggs from the edges toward the center.

Continue cooking, stirring gently, until the eggs are softly set and still a little glossy, 3 to 5 minutes. (They’ll finish cooking from residual heat.)

Fold the sautéed veggies and spinach into the eggs and remove from the heat.

Step 6: Warm the tortillas for easy rolling

Warm the tortillas so they’re pliable and less likely to tear. Heat a dry skillet over medium heat and warm each tortilla for 30 seconds per side, or until flexible.

Stack warmed tortillas on a plate and cover with a clean kitchen towel to keep them warm.

Step 7: Assemble and roll the burritos

Lay one tortilla on a cutting board. Down the center, layer:

• 1/4 of the black beans
• 1/4 of the egg-and-veggie scramble
• 2 tablespoons salsa
• 1/4 of the avocado slices
• 2 tablespoons shredded cheese

To roll: fold in the left and right sides, then roll from the bottom up, keeping it snug. Repeat with the remaining tortillas.

Serve immediately, or wrap each burrito tightly in foil for grab-and-go breakfasts.

Pro Tips

• Keep the eggs tender: Cook on medium-low and pull them off when they’re just set. Overcooked eggs are the #1 way burritos turn dry.
• Prevent sogginess: If your salsa is very watery, spoon off some liquid or use a thicker salsa.
• Make rolling easier: Warming the tortillas for the full 30 seconds per side makes a big difference, especially with whole-grain tortillas.
• Meal-prep smart: If freezing, leave out the avocado and add fresh after reheating.
• Even distribution: Line fillings in a narrow strip (not a wide pile) so the burrito rolls tight and neat.

Variations

• Spicy clean burrito: Add 1 minced jalapeño with the onions, and use pepper jack cheese.
• Extra-protein option: Stir 1/2 cup cooked diced chicken into the finished scramble, or add 1/2 cup crumbled cooked turkey sausage.
• Dairy-light: Use 1/4 cup cheese total (1 tablespoon per burrito), or skip cheese and add a spoonful of mashed avocado for creaminess.

Storage & Make-Ahead

Refrigerate: Wrap burritos tightly in foil and store in the refrigerator for up to 3 days.

Freeze: For best results, assemble burritos without avocado. Wrap tightly in foil, then place in a freezer bag. Freeze up to 2 months.

Reheat (from refrigerated): Unwrap foil, wrap in a damp paper towel, and microwave on High for 60 to 90 seconds, flipping halfway. For a crisp exterior, toast in a dry skillet over medium heat for 2 minutes per side.

Reheat (from frozen): Microwave (still wrapped in a paper towel, foil removed) on 50% power for 4 minutes, then High for 1 to 2 minutes until hot throughout. Add fresh avocado after reheating.

Nutrition (per serving)

Approximate, per 1 burrito: 520 calories, 27 g protein, 52 g carbohydrates, 24 g fat, 12 g fiber, 780 mg sodium (will vary by tortilla, salsa, and cheese).