Breakfast Burritos Recipe (2024)

Instead of using refried beans I use plain canned black beans. I put a can of black beans with the can liquid in a pot, add about 2 tsp of chili power and 1 tsp of cumin, bring to a simmer and then mash them with a potato masher or blend with an immersion blender. I cook them until enough liquid has evaporated so that they have the texture of refried beans.

Actually, if you can opt for refried pinto beans instead of black in this recipe, surprisingly, Rosarita makes incredible organic canned refried pintos; they use organic coconut oil as the fat and are very nicely seasoned… although we cook bean from dry like crazy, we keep them around for quick fixes, like midnight bean/cheese quesadillas or whatever. Pretty easy to find and excellent for canned; Costco sells them in an 8-pack :-)

I added raw garden fresh radishes that I cut into matchsticks as an additional topping. The radish added some crunch, some color and a bright favor to the burritos. This is great served with a nice pico de gallo as well.

Avocado tastes better at room temprano, not heated. It is better to add after warming the burrito in the oven.

Plenty of flour tortillas in Mexico. Only gringos think Mexicans only use corn

I love a good breakfast taco. As someone from San Antonio, I believe these are actually breakfast tacos, not burritos. Smaller tortilla open-ended rolling technique less stuffing = breakfast taco. (I’ve always preferred breakfast tacos to burritos for precisely these traits! Even better with homemade flour tortillas.)

I use parchment paper instead of foil as aluminum is a scarce resource. The parchment paper can then be composted after use!

Last night I made the burritos and today was my first day eating one for breakfast at work. I put the foil-wrapped frozen burrito in the oven as soon as I woke up, then brushed my teeth and combed my hair, and grabbed the burrito out of the oven on my way out the door. Thirty minutes later, I was eating it at my desk, and it was still warm. It tasted better than anything I would have bought from Dunkin or SB for $7.

Y’all. These are tacos, not burritos. As explained in the summary, they use regular sized tortillas that are rolled, with the ends left open. You can get creative with the ingredients. Come taste the best breakfast tacos in the world in Austin, TX.

I like the idea of make ahead & freezing for fast breakfasts. But how do the avocado and cilantro come out after freezing and reheating? Anyone have experience with that? Thanks.

I totally agree with Ramirez. The writer of this recipe needs to come to California to see what a breakfast burrito tastes like and looks like. This example is sad. A proper breakfast burrito has potatoes, Pico de Gallo, hot sauce, eggs, bacon or other meat, maybe some beans. It is overflowing with delight.

Fresh corn tortillas are a thousand times better than flour (aka "gringo") tortillas in dishes like this.

Looks good, except I wouldn't call them breakfast burritos. A classic breakfast burrito needs a protein like breakfast sausage, bacon, or ham, eggs, hash brown or home fries, freshly made pico de gallo, spicy salsa roja/taquera, and cheese (optional). Cheers.

I actually served this for dinner- we got home late and the kids were starving. It worked out really well, everyone loved it and it really did take 15 minutes. I followed the recipe exactly (with green pepper cholula hot sauce) except I only had burrito sized wraps. Everything fit perfectly on 5 large wraps. Much better than calling for pizza, and still minimal dishes. Served with the garlicky Swiss chard from this site on the side (another 5 minutes). Highly recommend for a quick meal!!

These breakfast tacos were delicious for supper. Followed recipe with addition of matchstick radish slices (thanks to notes), creamy salsa verde from Austin and a slice of bacon over each soft taco. Many thanks

Charro beans. Canned and slightly healthier and spunkier whole pinto, with a hint of bacon and chorizo. La Costena charro beans (not vegan) are not slimy like refried beans. Open the can, pour off most of the liquid and fork it on.

To cut down on time, I briefly microwaved the beans and instead added the cumin/scallions in with my scrambled eggs. Used chopsticks to stir them for very fluffy eggs. These came out wonderfully for our camping trip!

Not a real breakfast buritto. The authentic is in New Mexico - scrambled eggs (with or without meat) in a rolled flour tortilla smothered with New Mexican green chile and shredded cheese on top surrounded by whole pinto beans.

Down here in Texas, you can put just about anything on your breakfast tacos to go with eggs. I personally do caramelized onions, cheese, avocado and some kind of breakfast potato, but it's really up to you. I love a good potato and egg breakfast taco, personally, but meat options from smoked brisket and bacon to carnitas and carne asada are welcome additions. Here is a terrible, awful, amazing secret: try tater tots sometime instead of regular potatoes. Just sayin'.

Use the whole can of beans. What do you do with a leftover half can of beans? Fill the tortillas with more beans and fold them over instead of rolling them up. Use a sharp cheddar for more flavor. These are great for breakfast, but also good any time of day!

Amazed that, even with freezing and reheating, the avocado stayed fresh-tasting and the tortilla (Sonoran style) didn’t get soggy. The hot sauce is a must

Wow, with a few variations I will definitely have them for dinner! Liked all yoursuggestions....keep them coming!

A couple of strips of crisp bacon add a lot! In New Mexico, it’s rare to use beans, but there’s no formula, except we add roasted green chile, not hot sauce! Also, we tuck the bottom to make it a true burrito- it’s often a take away meal. And we roll it in foil before cooking, so the tortilla stays soft.

These are tacos and all things breakfast are super regional. Texas is all about the taco. Southern California is burrito oriented, much larger and a wider variety of fillings.These are fine and super quick. Sub in the Taco Bell refried beans and you will be pleasantly surprised.

Eggs, potatoes, cheese, red chile sauce (which is not “hot sauce”), large flour tortilla.

Maybe it's just me but a proper breakfast burrito should be the size of a foot long sub. No avocado or refried beans. Lots of eggs, hashbrowns or tater tots and chorizo or bacon. THAT is a proper breakfast burrito. This is a sad 'I'm on a diet' taco.

I always laugh when I read other people doing this, but maybe now I “get” it. That picture - those are not burritos! They are tostadas or maybe open face tacos if there was such a thing (I’m not opposed to it’s coining). But a burrito is a thing, and there’s something uncomfortable about its use to describe something it clearly isn’t.

Nice recipe! But don't add the fresh cilantro and avocado if you plan to freeze these! They will be ruined. Add them after the burrito is thawed and re-roll.

The great thing about breakfast burritos is you don’t need a recipe. I usually just rummage around in the fridge and find whatever looks good - a great way of using up leftover veg or potatoes or rice from dinners previously.

If you've never had Amy's brand organic refried black beans, you're in for a huge treat. They have an amazing flavor from the spices used -- not hot spicy but just extremely flavorful. We use them in soft tacos and burritos as well as on the side.