Make-Ahead Veggie Breakfast Burritos

Name: Make-Ahead Veggie Breakfast Burritos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium red bell pepper, diced; 1/2 medium yellow onion, diced; 1 (15-ounce) can black beans, drained and rinsed; 1 teaspoon ground cumin; 1 teaspoon kosher salt, divided; 10 large eggs; 2 tablespoons milk; 1 1/2 cups shredded cheddar cheese (6 ounces); 6 large (10-inch) flour tortillas; 1/2 cup salsa, plus more for serving; 2 green onions, thinly sliced

Fluffy scrambled eggs, black beans, peppers, and cheddar rolled into warm tortillas. Make a batch on Sunday and freeze for grab-and-go mornings.

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A breakfast burrito on a green plate next to a cup of coffee — Photo: Gonzalo Mendiola on Unsplash

Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Servings: 6
Difficulty: Easy

Instructions

Heat the oil in a large nonstick skillet over medium heat. Add the bell pepper and onion and cook 5 to 6 minutes, until softened.
Stir in the black beans, cumin, and 1/2 teaspoon salt. Cook 2 minutes, then transfer to a bowl.
Whisk the eggs, milk, and remaining 1/2 teaspoon salt. Pour into the same skillet over medium-low heat and stir slowly until softly set, 3 to 4 minutes.
Warm the tortillas in the microwave for 20 to 30 seconds so they fold without cracking.
Divide the eggs, bean mixture, cheese, salsa, and green onions among the tortillas. Fold in the sides, then roll up tightly.
Serve right away, or cool completely, wrap each in foil, and freeze in a zip-top bag.

Tips and substitutions

To reheat from frozen, remove the foil, wrap in a damp paper towel, and microwave 2 to 3 minutes, turning halfway.
Toast the rolled burritos seam side down in a dry skillet for a crisp outside.
Add cooked breakfast sausage or bacon if you're not keeping it vegetarian.