These healthy breakfast burritos are packed with fluffy eggs, smoky black beans, and Tex-Mex veggies. High-protein, freezer-friendly, and perfect for meal prep.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More
At A Glance
- ⏱ Ready In: 35 minutes (shorter if some elements are made ahead of time)
- 🍽 Serves: 4 large burritos
- 🌱 Diet: Vegetarian, high-protein, high-fiber
- 💪 Nutrition Highlights: Protein-packed from eggs and egg whites, fiber-rich thanks to black beans and whole-wheat wraps
- 🥕 Main Ingredients: Eggs, egg whites, black beans, bell peppers, feta, Cheddar, salsa, whole-wheat tortillas
- 🔥 Flavor Profile: Smoky, savory, gently spiced, fresh lime finish
- 🧊 Meal Prep Friendly: Keeps 4 days in the fridge and freezes up to 2 months
- 🍞 Best Served With: Avocado slices, extra salsa, Greek yogurt, or breakfast potatoes
- 🔄 Customizable: Add chorizo or turkey sausage, swap cheeses, use low-carb wraps, or make dairy-free
These breakfast burritos have officially earned a permanent spot in my meal prep rotation. They’re loaded with smoky peppers and onions, mashed black beans for fiber and staying power, and soft scrambled eggs boosted with egg whites for extra protein. I love the little pops of feta with the melty Cheddar—it’s creamy, salty, and just a bit indulgent without being heavy.
The Tex-Mex seasoning gives that warm, earthy flavor, and the spoonful of salsa inside keeps everything juicy. What makes these different from your average egg burritos is the bean layer as it adds texture, fiber, and makes them much more satisfying.
They’re high in protein, high in fiber, meal-prep friendly, and freezer-friendly. Basically, they’re the kind of homemade breakfast burritos that make weekday mornings feel slightly more under control. And we’ll take that win.
Per burrito: 470 calories, 25 grams of protein and 7 grams fiber. Boost protein by using a high-protein tortilla wrap.
👩🍳 This burrito recipe is part of my high-protein and fiber meals series, try some of these dishes: vegetable egg bake, zucchini fritters with zhoug and jammy eggs, high-protein bircher muesli, baked oats with chia seeds and berries, smashed chicken tacos, or grilled salmon salad with kale, corn & Parmesan.
What You’ll Need
Here is what you’ll need for this breakfast burritos recipe. Find the full measurements in the recipe card below.
Tex-Mex Veggie & Bean Filling
- Olive oil – for sautéing and building flavor from the start.
- Onion – adds sweetness as it softens.
- Red and yellow/green bell peppers – color, sweetness, and classic Mexican breakfast burritos vibes.
- Garlic – essential for depth.
- Salt & spices (cumin, smoked paprika, oregano, chili powder) – warm, smoky backbone.
- Tomato paste + sugar/honey – intensifies flavor and balances acidity.
- Black beans – fiber-packed and plant-based protein; mashing some helps everything hold together. Pinto beans also work.
- Pickled jalapeños – tang and gentle heat (fresh works too).
- Lime juice – brightens everything up.
- Fresh cilantro/coriander – freshness at the end.
Egg Filling
- Whole eggs + egg whites – boosts protein while keeping texture soft and fluffy.
- Feta – creamy, salty pops of flavor.
- Cheddar (or semi-hard cheese) – melt factor.
- Butter – helps keep the eggs tender (worth it).
- Salt & pepper – season properly!
To Assemble
- Whole-wheat or high-protein tortillas – more fiber and structure. Regular flour tortillas work too.
- Fresh baby spinach – sneaks in greens and wilts perfectly inside.
- Salsa – moisture and flavor; use mild or spicy depending on preference.
How To Make Healthy Breakfast Burritos
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make breakfast burritos with black beans, peppers and eggs.
- Sauté onion and bell peppers in olive oil until soft and lightly caramelized.
- Add garlic and spices; cook briefly until fragrant.
- Stir in tomato paste, sweetener, and black beans. Mash some of the beans.
- Add a splash of water or stock and simmer until slightly thickened. Finish with jalapeños, lime juice, and cilantro.
- Whisk eggs and egg whites with salt and pepper.
- Cook the egg mixture gently in butter over medium-low heat until just softly set. Fold in feta and Cheddar. Remove from heat.
- Warm tortillas. Layer salsa, spinach, bean mixture, and eggs.
- Fold tightly and roll up.
- Grill seam-side down in a lightly oiled skillet until golden.
Watch The Video
Recipe Tips
- Don’t overcook the eggs. Slightly underdone is perfect—they’ll finish cooking when grilled or reheated.
- Mash some beans, not all. This helps the filling stick together without turning into paste.
- Let fillings cool slightly before wrapping if freezing—this prevents soggy tortillas.
- Wrap tightly in baking paper + foil for freezer storage.
- Fridge: Wrap individually and store up to 4 days.
- Freezer: Wrap in baking paper then foil; freeze up to 2 months.
- Reheating From fridge: Grill in a skillet 3–4 minutes per side or microwave 1–2 minutes, then crisp in a pan. From freezer: Microwave until heated through, then toast in a skillet for best texture.
Serving Suggestions
Serve these breakfast wraps with extra salsa, sliced avocado, or a dollop of Greek yogurt or sour cream. If I’m making these for brunch, I’ll add a simple fruit salad or roasted breakfast potatoes on the side. They’re also great sliced in half and served platter-style for casual entertaining.
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Video
Ingredients
For the Tex-Mex Veggie & Bean Filling
- 1 tablespoon olive oil
- 1 small onion diced
- 1 red bell pepper diced
- 1 yellow or green bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ¼ teaspoon chili powder adjust to heat preference
- 1 tablespoon tomato paste
- ½ teaspoon sugar or honey
- 1 × 15 oz can black beans 400 grams, drained and rinsed
- ¼ cup water or stock
- 1–2 tablespoons diced pickled jalapeños
- 1–2 teaspoon lime juice
- 2 tablespoons chopped fresh coriander/cilantro
For the Egg Filling
- 5 large eggs
- ½ cup liquid egg whites or whites from 3 eggs
- ½ cup crumbled feta
- ½ cup grated Cheddar or other semi-hard cheese
- Salt and pepper to taste
- 2 teaspoon butter
To Assemble
- 4 large whole-wheat or high-protein tortillas
- 2 cups fresh baby spinach
- ½–¾ cup salsa about 2 tablespoons per burrito
Instructions
Make the Tex-Mex Veggie & Bean Filling
- Heat olive oil in a large skillet over medium-high heat. Add onion and bell peppers. Cook for 5–6 minutes until softened and lightly caramelized.
- Add garlic and cook for 1 minute until fragrant. Stir in chili powder, cumin, smoked paprika, oregano, and salt.
- Add tomato paste, sugar, and black beans. Mash about ¼–⅓ of the beans with the back of a spoon. Add water or stock as needed and simmer 2–3 minutes until slightly thickened.
- Stir in pickled jalapeños, lime juice, and cilantro. Adjust seasoning and set aside.
Make the Scrambled Eggs
- Whisk together eggs, egg whites, salt, and pepper.
- Heat butter in a nonstick pan over medium-low heat. Add egg mixture and cook gently, stirring, until softly set but still slightly creamy. Fold in feta and Cheddar. Remove from heat.
Assemble the Burritos
- Warm tortillas briefly if needed. Spread 2 tablespoons salsa on each tortilla. Top with spinach, bean mixture, and scrambled eggs. Fold in sides and roll tightly from the bottom up.
Grill the Burritos
- Heat a skillet over medium heat (about 350°F / 175°C). Lightly oil the surface. Place burritos seam-side down and grill 1–2 minutes per side until golden and sealed.
Notes
- Can I make these ahead? Yes. They’re ideal for meal prep. Store wrapped in the fridge or freezer and reheat as needed.
- Can I use only whole eggs? Absolutely. The egg whites just boost protein and keep them lighter.
- Are these healthy breakfast burritos? They’re high in protein and fiber thanks to eggs and black beans. Using whole-wheat or high-protein wraps makes them even more balanced.
- Can I make them dairy-free? Yes. Skip the cheese or use a dairy-free alternative.
- Don’t overcook the eggs. Slightly underdone is perfect—they’ll finish cooking when grilled or reheated.
- Mash some beans, not all. This helps the filling stick together without turning into paste.
- Let fillings cool slightly before wrapping if freezing—this prevents soggy tortillas.
- Wrap tightly in baking paper + foil for freezer storage.
- Fridge: Wrap individually and store up to 4 days.
- Freezer: Wrap in baking paper then foil; freeze up to 2 months.
- Reheating From fridge: Grill in a skillet 3–4 minutes per side or microwave 1–2 minutes, then crisp in a pan. From freezer: Microwave until heated through, then toast in a skillet for best texture.
Nutrition
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