Name: Egg & Black-Bean Breakfast Burritos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings (1 burrito)
Ingredients: 8 large eggs (400 g total without shells); 1 can beans, drained/rinsed (255 g); 6 whole-wheat tortillas (45 g each); 1/2 cup (130 g) salsa; 3/4 cup (90 g) shredded cheddar; 1 tsp (4.5 g) olive oil

Egg & Black-Bean Breakfast Burritos

Serves 6 (1 burrito)

25 min prep/cook

Ingredient allergen flags: Egg; Milk; Wheat

Check actual labels and cross-contact. Allergen guidance and swaps

Eggs and beans make a useful breakfast filling; individual wraps simplify early starts.

Include image when printing

AI-generated illustration of Egg & Black-Bean Breakfast Burritos, showing the base recipe

Ingredients

8 large eggs (400 g total without shells)
1 can beans, drained/rinsed (255 g)
6 whole-wheat tortillas (45 g each)
1/2 cup (130 g) salsa
3/4 cup (90 g) shredded cheddar
1 tsp (4.5 g) olive oil

Method

Beat eggs. Heat oil in a skillet; scramble eggs until firm and 160°F. Stir in beans and heat through. Season with salt and pepper to taste.
Divide filling, salsa and cheese equally among tortillas. Fold in sides and roll. Serve, or cool promptly for storage.

Allergy / dietary substitutions

Milk: omit cheese. Egg: replace with cooked beans. Wheat: serve in labeled wheat-free tortillas or a bowl. These swaps change the estimate.

Training-day additions

Add fruit and a glass of milk.

Store / pack

Refrigerate promptly; use within 3 days. Pack at 40°F or colder with two ice sources (Keep good food safe).

Freeze 2 months · assembled burritos

Chill promptly in shallow containers; freeze airtight today at 0°F. Pack 1, 2 or 4 servings per container. Thaw in the fridge, never on the counter. Microwave covered, turn and rest; check several spots reach 165°F.

November 2026 example: Egg & Black-Bean Breakfast Burritos — BB 01-27

Two months is a conservative quality target for egg-and-tortilla wraps within the egg-casserole range.

Approximate nutrition / serving

360 kcal · Protein 20 g · Carbohydrate 33 g · Fat 17 g

Approximate per serving of the specified base recipe. Add-ons and substitutions are excluded; see How the estimates are made.

Food images are AI-generated illustrations. This recipe is not medical or nutrition advice.

Wash hands and produce; separate raw ingredients from ready-to-eat foods. Check ingredient labels for allergens. See Keep good food safe.

Tortillas may add soy, milk or other allergens beyond wheat.

How the nutrition estimates are made

Each recipe reports approximate calories, protein, carbohydrate and fat per equal serving of its stated base batch. P = protein; C = carbohydrate; F = fat.

One ingredient, one weighed amount

The source stores edible ingredient grams and a USDA FoodData Central SR Legacy record. Dry pasta, oats, rice and lentils use dry weights; raw and cooked meat use matching records. Water and measured seasonings are included.

The calculation

For each nutrient: multiply ingredient grams by the USDA value per 100 g, divide by 100, sum the batch and divide by servings. Round calories to the nearest 10 kcal and macronutrients to the nearest gram.

What can change the result

Brand, draining, natural variation and cooking losses affect the real meal. Canned black/white beans use cooked unsalted bean proxies. Red lentils use generic lentils. The method assumes all listed oil and edible food are consumed; it does not model nutrient retention or evaporation.

What the estimate does not claim

Sides, training-day additions, substitutions and allergy swaps are excluded. Sodium, vitamins and minerals are not reported. These are ingredient estimates, not laboratory results, an assessment of your whole diet or a daily intake target.

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