AZ Health Zone/ Breakfast

Egg and Bean Burritos

Egg and Bean Burritos

AZ Health Zone
Course Breakfast
Cuisine Mexican
Servings 4


  • Colander
  • Skillet
  • Small bowl
  • Whisk
  • Cutting Board
  • Knife


  • Ingredients
  • 3 green onions sliced
  • 1 medium red or green bell pepper diced
  • 1 medium clove garlic finely chopped
  • ½ cup low-fat cheddar cheese grated
  • 1 15.5-ounce can black beans no salt added
  • 4 large eggs
  • ¾ teaspoon ground cumin divided
  • ¼ teaspoon ground black pepper
  • 1 avocado sliced
  • Non-stick cooking spray
  • 4 8-inch whole wheat flour tortillas


  • Directions
  • Wash your hands with soap and warm water. Wash fresh fruits and vegetables before preparing them.
  • In a colander, drain and rinse beans.
  • Coat skillet with nonstick cooking spray over medium heat. Add beans, green onions, bell pepper, and garlic. Cook until peppers are soft, about 3 minutes. Add ½ teaspoon ground cumin and black pepper. Stir, then transfer the mixture to a plate.
  • In a small bowl, crack eggs. Add remaining ¼ teaspoon cumin. Whisk together with a fork.
  • Spray skillet with non-stick cooking spray. Heat at medium-low. Add egg mixture. Cook, stirring occasionally until eggs are as firm as you like, about 3-5 minutes.
  • Spoon egg mixture into the center of each tortilla, dividing evenly. Add beans and veggies. Top with cheddar cheese and sliced avocado.
  • Roll tortilla into a burrito and serve.


Nutrition Facts (Per Serving)
Calories, 390; Carbohydrate, 42 g; Protein, 21 g; Total Fat, 16 g; Saturated Fat, 4 g; Trans Fat, 0 g; Cholesterol, 189 mg; Fiber, 12 g; Total Sugars, 3 g; Sodium, 480 mg; Calcium, 162 mg; Folate, 80 mcg; Iron, 3 mg; Percent Calories from Fat, 37%.
Makes 4 servings, 1 burrito each.
Keyword Black Beans, Cheese, Eggs, Tortillas

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