Keep mornings easy with these wonderful breakfast burritos. Make them ahead of time, freeze and microwave for an easy grab and go breakfast. These delicious Huevos Rancheros breakfast burritos are filled with spicy black beans, onions, garlic, and eggs.
Today is the beginning of a new school year here in Texas and over the weekend, I prepared a batch of these Make Ahead Huevos Rancheros Breakfast Burritos to make our mornings easier.
Each of these breakfast burritos is filled with spicy black beans, eggs, cheese and cilantro and individually frozen. In the mornings, we grab one and put it in the microwave to heat and can enjoy a delicious breakfast in minutes.
I make these for my husband and daughter but if you’re one of my readers who come to One Dish Kitchen for Recipes For One, these breakfast burritos will be perfect for you.
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Breakfast Burritos
The black bean mixture is probably my favorite part of these burritos.
Step 1
Open up a can of black beans, rinse them and drain them. I heat them up in a pan along with chopped onions and garlic and a few chopped chipotle peppers. I like my breakfast burritos a little spicy but if you don’t, just leave the chipotle peppers out.
Step 2
Spread a layer of the black beans on top of a tortilla, then layer with scrambled eggs, cheese and cilantro – so easy!
Step 3
These breakfast burritos take literally minutes to make and after the burritos are assembled, wrap them in plastic wrap and store them in a large zip top bag.
These Huevos Ranchero Breakfast Burritos will surely make your morning easier. A healthy, protein packed breakfast that will take the stress out of the breakfast rush.
Enjoy!
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Recipe: Make Ahead Huevos Rancheros Breakfast Burritos
Prep Time: 20 minutesCook Time: 20 minutesTotal Time: 40 minutesServings: 10 burritosCalories: 217kcalIngredients
- 2 tablespoons butter , divided
- 1/2 cup chopped onions
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 cloves garlic , minced
- 3-4 ounces canned chipotle peppers almost 1/2 can of a 7- can of Chipotle Peppers in Adobo Sauce. (I used Goya brand)
- 1 15-ounce can black beans , rinsed and drained
- 8 large eggs , lightly beaten
- 10 tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup chopped cilantro leaves
Instructions
- Melt 1 tablespoon butter in a medium skillet over medium heat. Add the onions, cumin, and salt and cook stirring occasionally for 5 minutes.
- Add the garlic and cook for 2 minutes longer.
- Add the chipotle peppers and cook for a minute, stirring.
- Add the beans and cook for a minute more. Remove from heat. Set aside.
- In a separate skillet, melt the remaining tablespoon butter, swirl pan to coat. Add the eggs; cook 4-5 minutes or until eggs are cooked. Remove from heat, transfer eggs to a plate and set aside.
- Place tortillas on a work surface. Add a large spoonful of the beans in the center of the tortilla, followed by another large spoonful of the eggs (roughly 1/4 cup), followed by 1 tablespoon of shredded cheddar cheese, and 1/2 teaspoon chopped cilantro.
- To fold the burrito: Fold the sides in, use your thumbs to bring up the bottom of the tortilla, roll up the tortilla tightly.
- Wrap each burrito in plastic wrap and place burritos in a large plastic bag. Store for up to 3 months.
- If heating from frozen, unwrap and microwave on high for 1 to 2 minutes or until heated through.If heating from thawed, microwave 60 to 90 seconds.
Nutrition
Serving: 1serving | Calories: 217kcal | Carbohydrates: 16g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 166mg | Sodium: 469mg | Potassium: 123mg | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 0.7mg | Calcium: 139mg | Iron: 1.8mg Tried this recipe?Mention @OneDishKitchen or tag #onedishkitchen!
Ingredients
- 2 tablespoons butter , divided
- 1/2 cup chopped onions
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 cloves garlic , minced
- 3-4 ounces canned chipotle peppers almost 1/2 can of a 7- can of Chipotle Peppers in Adobo Sauce. (I used Goya brand)
- 1 15-ounce can black beans , rinsed and drained
- 8 large eggs , lightly beaten
- 10 tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup chopped cilantro leaves
Instructions
- Melt 1 tablespoon butter in a medium skillet over medium heat. Add the onions, cumin, and salt and cook stirring occasionally for 5 minutes.
- Add the garlic and cook for 2 minutes longer.
- Add the chipotle peppers and cook for a minute, stirring.
- Add the beans and cook for a minute more. Remove from heat. Set aside.
- In a separate skillet, melt the remaining tablespoon butter, swirl pan to coat. Add the eggs; cook 4-5 minutes or until eggs are cooked. Remove from heat, transfer eggs to a plate and set aside.
- Place tortillas on a work surface. Add a large spoonful of the beans in the center of the tortilla, followed by another large spoonful of the eggs (roughly 1/4 cup), followed by 1 tablespoon of shredded cheddar cheese, and 1/2 teaspoon chopped cilantro.
- To fold the burrito: Fold the sides in, use your thumbs to bring up the bottom of the tortilla, roll up the tortilla tightly.
- Wrap each burrito in plastic wrap and place burritos in a large plastic bag. Store for up to 3 months.
- If heating from frozen, unwrap and microwave on high for 1 to 2 minutes or until heated through.If heating from thawed, microwave 60 to 90 seconds.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionists’ advice.
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These look delicious! I’ll be making them for a girlfriend’s trip to the beach. Couple of questions. So, flour tortillas right? 10 inch? Defrost then heat how? Microwave? Time/Temp? Traditional oven? Time/Temp? Or fried? Thanks for all the wonderful recipes. Can’t wait for the cookbook! ! !
Hi Sharon,
Thank you for catching that I didn’t add the reheating instructions. They have been added to the recipe card.
Yes, use 8 or 10-inch flour tortillas.
Reheating instructions: If heating from frozen, unwrap and microwave on high for 1 to 2 minutes or until heated through.
If heating from thawed, microwave 60 to 90 seconds.
Enjoy your trip!
Joanie
I just love make ahead options for breakfast. This is something really nice
These are really good but better in my opinion, with some sausage crumbles and when you make sure to soft scramble the eggs. When you reheat scrambled eggs they get dry otherwise.
I love make-ahead breakfast recipes. They offer a quick (and healthier) option to start off your day. One of my favorite things about having them ready to go in the freezer is that they are good for any time of day, and not JUST for breakfast! Looking forward to putting my own spin on this idea. Thanks for sharing.
Love make ahead options for breakfast. These look terrific!
Make ahead breakfast burritos are the best. They're so great to have on hand for school mornings!
I would love to get ahead on breakfasts right now – these look amazing!
Love black beans! Great photos!
This is exactly what we need right now, and they sound so good!
What a perfect breakfast to make ahead of time! My husband would love to have these o his way out the door for work!
Oh my, I think I have found my new favorite breakfast!!! Yum!!
My life is all about make ahead breakfasts. My boys would devour these!