Stupid-Easy Recipe for Sheet Pan Black Bean and Vegetable Breakfast Burritos (#1 Top-Rated)

  

Make a batch of these filling vegetarian breakfast burritos for a weekend brunch, then wrap and freeze the leftovers to enjoy throughout the week!

Satisfy your sweet tooth with this easy-to-make recipe for Sheet Pan Black Bean and Vegetable Breakfast Burritos.

1. Info for Sheet Pan Black Bean and Vegetable Breakfast Burritos

  • Cook Time: 32 min
  • Total Time: 32 min
  • Servings: 6
  • Calories: 420.3 kcal

2. Ingredients for Sheet Pan Black Bean and Vegetable Breakfast Burritos

  • 1/3 cup loosely packed cilantro
  • 2/3 red bell pepper
  • 2/3 green or yellow bell pepper
  • 2/3 red onion
  • 1 Tbsp. plus 1 1/2 tsp. olive oil, divided
  • 3/4 tsp. ground cumin
  • 3/4 tsp. ground coriander
  • 1 1/4 cups canned black beans (drained and rinsed)
  • salt
  • Black pepper
  • 6 large eggs
  • extra-virgin olive oil
  • salt
  • black pepper
  • 1 1/4 cup (5 oz.) shredded Mexican blend cheese
  • 6 large flour tortillas
  • Salsa and sour cream, if desired
  • Salsa and sour cream, if desired

3. Directions:

  1. Preheat oven to 350°F.
  2. Line a large baking sheet with parchment paper.
  3. Finely mince the cilantro and set aside. Finely dice the peppers and onion.
  4. Set a large skillet over medium-high heat and pour in olive oil. Once the oil is shimmering, add the peppers and onion.
  5. Cook the vegetables, stirring frequently, until the vegetables are softened and slightly browned, 8-10 minutes. Add the black beans, cumin, coriander, salt, and pepper. Cook, continuing to stir, for 1-2 minutes longer. Transfer the mixture to a large mixing bowl.
  6. Crack the eggs into a large mixing bowl and beat until smooth.
  7. Return the skillet to the stovetop and reduce the heat to medium-low. Add the olive oil.
  8. Once the oil is shimmering, pour the eggs into the skillet. Cook, folding the eggs with a rubber spatula, until they are softly scrambled, 2-3 minutes. Take care not to overcook the eggs. Season with salt and black pepper.
  9. Remove the skillet from the heat. Divide an equal amount of the eggs and vegetable mixture onto the center of each flour tortilla. Sprinkle an even amount of cheese and minced cilantro onto each burrito.
  10. Using clean hands, tightly roll each burrito, tucking in the sides to ensure the filling does not fall out. Place the burritos seam-side down on the baking sheet.
  11. Bake the burritos on middle rack of oven until heated through, 9-12 minutes.
  12. Check to see that burritos are done. Remove from oven or add time as needed.
  13. Serve burritos immediately with salsa and sliced avocado, if desired. Leftover burritos may be stored in the refrigerator for up to 3 days, or wrapped in plastic wrap or foil and frozen for 2 months.

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