Breakfast Burrito Recipe

Whisk eggs

Crack the 6 eggs into a medium bowl. Add 3 tablespoons of whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk until fully blended and slightly frothy.

Cook eggs

Heat a nonstick skillet over medium heat and add 1 tablespoon butter. Once melted and foaming, pour in the egg mixture. Let sit 10–15 seconds, then gently stir with a spatula, folding the eggs from the edges to the center. Cook until soft-scrambled and just set, about 2–3 minutes. Remove from heat to prevent overcooking and set aside.

In a separate skillet over medium heat, add the crumbled cooked sausage or chorizo (1 cup). If using raw sausage, crumble and cook until no longer pink, 6–8 minutes, then drain excess fat leaving about 1 tablespoon in the pan.

Add the rinsed black beans (1 cup) to the skillet with the meat. Stir in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1/2 teaspoon salt. Cook until warmed through, about 3–4 minutes. Mash a few beans lightly with the back of the spoon to help bind the mixture, then remove from heat.

In the same skillet you used for the meat (or a clean skillet), heat over medium with 1 tablespoon oil if needed. Add 1/2 diced yellow onion and 1/2 diced red bell pepper. Sauté until softened and translucent, about 4–5 minutes.

Add 1/4 chopped jalapeño (if using) and sauté 30–60 seconds more. Stir in the cooked meat-and-bean mixture for 30 seconds to combine flavors. Remove from heat and stir in 1/4 cup chopped cilantro.

Prepare shredded cheddar (1 cup), salsa or pico de gallo (1/2 cup) and sliced avocado if using. These are used for assembly.

Warm tortillas: Heat a clean skillet over medium-high heat. Lightly brush each flour tortilla with a little vegetable oil or butter (or spray). Warm each tortilla 15–20 seconds per side until pliable and lightly golden. Keep warm wrapped in a clean kitchen towel.

Assemble burritos: Lay one warmed tortilla flat. In a line across the center, place about 1/4 of the scrambled eggs, 1/4 of the meat-and-bean mixture, 1/4 cup shredded cheddar, about 2 tablespoons salsa, and slices of avocado as desired. Repeat for remaining tortillas.

Fold burrito: Fold the sides of the tortilla inward over the filling, then fold the bottom up and roll tightly toward the top to enclose. Place seam-side down on the skillet.

Finish (optional): Lightly toast the assembled burrito seam-side down in the skillet 1–2 minutes to seal and crisp the outside, then flip and toast the other side 1 minute. This helps keep it closed and adds texture.

Serve immediately with extra salsa, hot sauce and cilantro on the side.