Southwest Black Bean and Sausage Breakfast Burritos
Hearty flour tortillas packed with spiced breakfast sausage, scrambled eggs, black beans, and melted cheddar, perfect for freezing and reheating on busy mornings.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 2
- Cuisine: Mexican
- Difficulty: Easy
Dietary
- High-Protein
- Low-Sugar
Tags
- sauté
- quick
- comfort food
- kid-friendly
- crowd-pleaser
- rich
Ingredients
- 0.5 pound ground pork sausage (raw)
- 4 large eggs (whisked)
- 0.5 cup canned black beans (rinsed and drained)
- 0.5 cup cheddar cheese (shredded)
- 2 flour tortillas (room temperature)
- 0.25 cup tomato salsa
- 1 tablespoon unsalted butter
- 0.25 teaspoon kosher salt
- 0.25 teaspoon black pepper (ground)
Instructions
- Heat a nonstick skillet over medium-high heat. Add ground pork sausage and cook, breaking it into small pieces with a spoon, until browned and cooked through, about 5 to 6 minutes. Transfer sausage to a plate and wipe out the skillet.
- Melt unsalted butter in the same skillet over medium-low heat. Pour in whisked large eggs, season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, and gently scramble until soft curds form, about 2 to 3 minutes.
- Warm flour tortillas in the microwave for 15 seconds until pliable. Lay them flat on a clean work surface.
- Evenly divide the scrambled eggs, cooked sausage, canned black beans, tomato salsa, and shredded cheddar cheese down the center of each tortilla.
- Fold the left and right sides of each tortilla inward over the filling, then roll tightly from the bottom up to enclose the burrito. Serve immediately or wrap tightly for storage.
Notes
To freeze: wrap each burrito tightly in parchment paper and then aluminum foil. Reheat from frozen by removing foil and microwaving for 90 seconds to 2 minutes.
Nutrition (per serving)
- Calories: 640
- Protein: 34 g
- Carbohydrates: 44 g
- Fat: 36 g
- Fiber: 4 g
- Sodium: 1180 mg
- Saturated Fat: 15 g
- Sugar: 3 g
- Cholesterol: 445 mg