Breakfast & Brunch > Breakfast & Brunch for a Crowd > Make-Ahead Breakfasts > Freezer Breakfast Burritos

Black Bean and Corn Freezer Breakfast Burritos

A vegetarian option, these black bean and corn breakfast burritos are packed with protein and fiber. They are easy to make in advance and freeze, providing a quick and healthy breakfast.

Prep Time
25 minutes
Cook Time
30 minutes
Servings
10
Ingredients
  • 1 can (15 oz), rinsed and drained Black beans
  • 1 cup, frozen or canned Corn
  • 1 medium, diced Red bell pepper
  • 1/2 medium, diced Onion
  • 10 Eggs
  • 1.5 cups, shredded Monterey Jack cheese
  • 10 large Tortillas
  • 1 tsp Chili powder
  • 0.5 tsp Cumin
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 1 tbsp Olive Oil

Sauté Vegetables

Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper. Cook until softened, about 5-7 minutes. Add the black beans and corn. Stir in chili powder, cumin, salt, and pepper. Cook for another 3-5 minutes, stirring occasionally. Remove from skillet and set aside.

Scramble the Eggs

In a large bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the same skillet (no need to clean it). Cook over medium-low heat, stirring constantly, until the eggs are cooked through but still slightly moist. Remove from heat.

Assemble the Burritos

Warm the tortillas in a dry skillet or microwave for a few seconds to make them more pliable. Lay a tortilla flat on a clean surface. Spoon about 1/2 cup of the black bean and corn mixture onto the center of the tortilla. Top with scrambled eggs and sprinkle with about 2 tablespoons of shredded Monterey Jack cheese. Fold in the sides of the tortilla and then fold the bottom up and over the filling. Roll tightly to form a burrito.

Wrap and Freeze

Wrap each burrito tightly in plastic wrap. Then, wrap each burrito again in aluminum foil. Place the wrapped burritos in a freezer-safe bag or container and freeze for up to 2-3 months.

Reheating Instructions

To reheat, remove a burrito from the freezer. Unwrap the aluminum foil and plastic wrap. Wrap the burrito in a damp paper towel and microwave on high for 2-3 minutes, or until heated through. Alternatively, you can bake the burrito in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through. You can also thaw the burrito in the refrigerator overnight and then reheat it in a skillet or microwave.

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FAQ

  • Can I use other types of beans?

    Yes, pinto beans or kidney beans would work well in this recipe.
  • Can I add rice to the burritos?

    Yes, cooked rice (brown or white) can be added for extra bulk and texture.
  • What kind of salsa pairs well with these burritos?

    A mild or medium salsa verde or a roasted tomato salsa would be a great addition after reheating.
  • Can I add avocado to the burritos?

    Avocado is best added after reheating, as it doesn't freeze well. Slice or mash avocado and add it to the burrito before serving.