Modern Breakfast Burrito
Why this recipe works
- Fast breakfast cooking: Canned black beans, quick-warmed tortillas and softly scrambled eggs keep the whole recipe comfortably within a short morning cook.
- Creamy without heaviness: Avocado, soft eggs and Greek yoghurt give the burrito a rich texture while lime and salsa keep it bright.
- Fresh, sharp balance: Lime juice cuts through the buttered eggs and beans, helping the filling taste fresh rather than dense.
Get the most out of this recipe
Texture tips
- Keep the eggs soft: Cook the eggs over low heat and remove them while still glossy; they will finish setting from the residual heat.
- Avoid a wet wrap: Let any watery salsa drain slightly before adding it, especially if the burrito will sit for a few minutes before serving.
- Use ripe but firm avocado: A firmer avocado holds its shape better in the wrap and stops the filling from becoming too soft.
Ingredient notes
- Choose flexible tortillas: Large flour tortillas are easiest to roll once warmed briefly; if they feel stiff, they are more likely to split.
- Adjust the lime at the end: Add lime juice to taste after assembling the filling so the burrito tastes bright but not sharp.
- Watch thinner yoghurt: Very loose yoghurt can make the filling wetter, so use a thicker Greek-style yoghurt for a neater burrito.
Make-ahead tips
- Store components separately: If making ahead, keep the beans, eggs, salsa, yoghurt and avocado separate, then assemble just before eating.
- Best eaten fresh: The burrito has the best texture straight after rolling, while the eggs are tender and the tortilla is still warm.
- Reheat gently: Warm the beans and eggs slowly over low heat until piping hot, then add the cold toppings just before serving.
Equipment you'll need
Ingredients
Instructions
- Drain and rinse the black beans, then put them in a small pan with a splash of water and a pinch of the salt. Warm over a low heat for 3 to 4 minutes until hot, then squeeze in a little lime juice to taste and keep warm off the heat.
- Halve and stone the avocado, then slice or roughly mash it. Finely chop the fresh coriander and cut the lime into wedges.
- Crack the eggs into a bowl and whisk with the remaining salt and the black pepper until well combined. Melt the unsalted butter in a nonstick pan over a low heat.
- Pour in the eggs and cook gently, stirring constantly with a spatula, for 4 to 6 minutes until softly set and still glossy. Take off the heat while they are still tender, as they will continue to cook from the residual heat.
- Warm the flour tortillas in a dry pan for 20 to 30 seconds per side, or until pliable. Lay them out ready for filling.
- Divide the eggs between the tortillas, then top with the warm black beans, avocado, salsa and a spoonful of Greek yogurt. Sprinkle over the coriander, add a final squeeze of lime, then roll up tightly and serve straight away.
Recipe notes
Tips
- Keep the heat low for the eggs and stir constantly; if the pan gets too hot, lift it off the hob for a few seconds to keep the curds soft.
- Warm the tortillas just until flexible; over-warming can dry them out and make them more likely to split when you roll.
- If serving to anyone vulnerable, use pasteurised eggs where available and cook the eggs until fully set.
Substitutions
- Replace Greek yogurt with crème fraîche for a richer, slightly tangier finish.
- Replace salsa with chopped tomatoes for a fresher, less spicy filling.
- Replace fresh coriander with fresh parsley for a milder herb flavour.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you have leftovers, refrigerate the components separately and reheat the beans and eggs gently in a pan over a low heat until piping hot, then assemble with the cold salsa, Greek yogurt and avocado just before eating.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 20min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Black Bean and Rice Burrito (Vegetarian)
Vegetarian burrito with black beans, rice, salsa and cheddar
Vegan Cauliflower Shawarma with Cabbage and Tahini Sauce
Cauliflower shawarma in pita with cabbage and lemon tahini sauce
Paneer Burrito-Style Fusion Wrap
Toasted wrap with spiced paneer, rice and mint yoghurt
Bossam (Boiled Pork Wraps)
Boiled pork belly lettuce wraps with rice, kimchi and ssamjang
Southwest Black Bean Wrap
Toasted wraps filled with black beans, avocado and tomato salsa
Chicken Caesar Salad Wrap
Grilled chicken Caesar wrap with romaine and croutons
Apricot Almond Smoothie Bowl
A thick apricot almond smoothie bowl with Greek yoghurt.
Gyeran Mari (Korean Rolled Omelette)
Korean rolled omelette with spring onions and carrot
Papaya Lime Coconut Smoothie Bowl
Papaya smoothie bowl with coconut milk and fresh lime.
Carrot Cake Smoothie Bowl
Carrot cake smoothie bowl with banana, yoghurt, oats and spice.
Idli Sambar (Steamed Rice Cakes with Lentil Soup)
Steamed idli with tangy lentil and vegetable sambar
Focaccia Dolce alla Genovese (Sweet Genoese Focaccia)
Sweet olive oil focaccia topped with sugar and lemon zest
Southwest Black Bean Wrap
Toasted wraps filled with black beans, avocado and tomato salsa
Veggie Burrito Bowl
Rice bowl with black beans, sweetcorn, peppers, salsa and avocado
Air Fryer Avocado Fries
Crispy air-fried avocado fries with lime yoghurt dip.
Flautas de Pollo (Crisp Chicken Tortillas with Guacamole)
Crisp chicken flautas served with avocado and lime guacamole
Mexican-Inspired Bibimbap Bowl with Spiced Beef and Fried Egg
Rice bowl with spiced beef, black beans, avocado and fried egg
Buffalo-Style Cauliflower Bowl with Brown Rice and Avocado
Roasted buffalo-style cauliflower bowl with brown rice and avocado
You might also like
Piperade Basquaise (Basque Pepper, Tomato and Egg Stew)
Basque pepper and tomato stew finished with softly set eggs
Cougnou (Belgian Christmas Sweet Bread)
Belgian Christmas sweet bread topped with pearl sugar
Moroccan Kefta Skewers (Minced Lamb Kebabs)
Minced lamb kefta skewers with onion, garlic and spices
Moroccan Chicken Traybake with Preserved Lemon and Olives
Chicken traybake with preserved lemon, olives, potatoes and red onion
Five-Spice Pork Ribs (Holiday Style)
Sticky five-spice pork ribs roasted with soy and honey
Gorditas de Chicharrón (Stuffed Thick Corn Cakes)
Griddled gorditas filled with chicharrón in tomato chilli sauce
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
