Mexican Please

Spicy Bean and Egg Burritos — Freezer Friendly!

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Anyone out there getting tired of cooking?!   

Make a big batch of these Spicy Bean and Egg Burritos and you’ll get some free meals over the next couple weeks.   The key is to load up the beans with tons of flavor — once you do that then everything else is just a bonus.  

Sure, you can add any other fixings that you consider crucial for your breakfast burritos, but you might be surprised how satisfying this simple combo can be.

8 bean and egg burritos

How To Make Bean and Egg Breakfast Burritos

Chipotles are the secret weapon in these burritos — it’s such a quick way to infuse the beans with smoky, fiery flavor.

I used 3 chipotles and a spoonful of adobo sauce from the can for this batch — for a milder batch you can start with a single chipotle and go from there. 

Cutting up three chipotles in adobo

The seeds tend to harden over time, so I’m in the habit of scraping out most of them.  More info on working with chipotles. 

We’ll start by cooking 1/2 onion and 2 peeled garlic cloves in some oil over medium heat.   You can leave the garlic cloves whole as this is all going in the blender eventually. 

Cooking onion and garlic

Once the onion is starting to brown we’ll add:

1 can black beans  (drained and rinsed)
3-4 chipotles in adobo
1 tablespoon adobo sauce from the can
1/2 teaspoon cumin
freshly cracked black pepper
1/4 teaspoon salt (plus more to taste)
1/2 cup stock (or water)

Add the rest of the ingredients to the bean mixture

Bring everything up to temp and then give it a whirl in a blender or food processor.

This is a delicious, fiery version of Chicken Tinga. The key is to use both tomatoes and tomatillos, along with plenty of chipotles! mexicanplease.com

These are some fiery, flavorful beans and if you’re new to them you’re in for a treat!

Note:  normally you’ll need about 1/2 teaspoon salt to fully season these beans, so feel free to add salt to taste.  But I went light on the salt in the beans (and the eggs) knowing that the cheese would be bringing plenty of salt to the table.

You’ll need 12 eggs if you want to make a big batch of freezer burritos — yes 12!!  

12 eggs for the breakfast burritos

That will give you enough for 4-5 full-sized burritos using 10″ tortillas, or 7-8 mini-sized burritos using 8″ tortillas.

I also added 2-3 tablespoons of finely chopped onion and jalapeno to the eggs. 

2-3 tablespoons of finely chopped onion and jalapeno

That equates to about 1/8 of an onion and a single jalapeno.

Briefly cook the onion and jalapeno in some oil over medium heat.  You can optionally add a knob of butter (I did!). 

Cooking onion and jalapeno in some oil and butter

When the onion has softened you can add the eggs and cook them over mediumish heat, stirring regularly. 

Cooking eggs

Once cooked you can set aside the eggs to cool for a few minutes.   When it’s possible I try to build the burritos with room temp ingredients — this can help prevent soggy tortillas when you thaw them. 

To assemble the burritos you’ll want to start by warming up the flour tortillas — this makes them easier to roll.  I typically just plop them in the oven for a couple minutes.

I used 8″ flour tortillas for this batch.  This will give you 7-8 mini burritos that are still big enough for a quick meal.   

Adding beans, eggs, and cheese to the flour tortilla

Each tortilla gets a layer of beans, eggs, and shredded cheese. 

Fold the ends in and roll tight.  How to fold a burrito.

A single folded burrito

There were enough fixings in this batch for 8 mini-sized burritos.  

8 Bean and Egg Burritos ready for the freezer

I wrapped these individually in foil and stuck ’em in the freezer.  Some general freezing tips. 

Foil wrapped Bean and Egg Burritos

To reheat I usually just plop them in the oven for 20 minutes or so, but you could also remove them from the foil and nuke them. 

And when possible please crisp them up in a dry skillet before serving.   This final reheat gives them some crunchy edges and is highly recommended. 

Crisping up breakfast burrito in a dry skillet

If all went according to plan you’ve got an ultra-satisfying egg and bean burrito on your hands.

Perfect! 

Taking a bite of the breakfast burrito 

And yes, you can add all sorts of other fixings to these burritos, so feel free to let your stomach run wild!  Some options to consider:

But when the beans are loaded with flavor you might be surprised how satisfying this simple combo is — please keep it in mind as your foundation for a big batch of freezer burritos.   You’ll be rewarded with plenty of no-cooking-involved meals in the coming weeks 🙂

Buen Provecho. 

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8 bean and egg burritos

Spicy Bean and Egg Burritos

Make a big batch of these Spicy Bean and Egg Burritos and you've got some free meals coming your way over the next couple weeks!
4.95 from 17 votes
Print Pin Rate
Course: Breakfast
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6
Calories: 392kcal
Author: Mexican Please

Ingredients

  • Eight 8" flour tortillas (or five 10" tortillas)
  • 12 eggs
  • 2-3 tablespoons finely chopped onion
  • 2-3 tablespoons finely chopped jalapeno
  • 1/4 lb. cheese (I used Jack)
  • olive oil
  • 1 knob of butter (optional)

For the beans:

  • 1 can black beans (drained and rinsed)
  • 1/2 small onion
  • 2 garlic cloves
  • 3-4 chipotles in adobo
  • 1 tablespoon adobo sauce from the can
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt (plus more to taste)
  • freshly cracked black pepper
  • 1/2 cup stock (or water)

Instructions

  • Start by peeling 2 garlic cloves and roughly chopping 1/2 onion.  Cook the onion and garlic in a glug of oil over medium heat (you can leave the garlic cloves whole).
  • Once the onion is starting to brown, approximately 5-8 minutes, add 1 can beans (drained and rinsed), 3-4 chipotles in adobo, 1 tablespoon adobo sauce from the can, 1/2 teaspoon cumin, 1/4 teaspoon salt, freshly cracked black pepper, and 1/2 cup stock (or water). Let simmer for a few minutes until heated through and then add everything to a blender, combining well. For a milder batch start with a single chipotle.
  • Take a taste for heat and seasoning. To increase the heat simply add more chipotle. Note: 1/4 teaspoon of salt is the bare minimum for these beans as they usually prefer 1/2 teaspoon of salt. But I underseasoned the beans and eggs in this recipe knowing that there will plenty of salt in the cheese as well.
  • For the eggs, start by finely chopping 1/8 onion and a single de-stemmed jalapeno -- this should give you approximatley 2-3 tablespoons of each. Cook the onion and jalapeno in some oil over medium heat. Once the onion is softened you can add 12 whisked eggs along with a pinch of salt. Cook the eggs over medium heat until cooked through, stirring regularly.
  • Shred 1/4 lb. of cheese -- I used Jack but any melting cheese will work in this reipe.
  • To assemble the burritos, start by warming up the flour tortillas -- I usually just put them in the oven for a couple minutes. Each tortilla gets a layer of beans, eggs, and cheese. Fold the ends in and roll tight. Keep going until all the fixings are gone -- this batch made 8 mini-sized burritos using 8" tortillas.
  • Wrap them individually in foil and store them in the freezer in a Ziploc freezer bag. To reheat I usually just plop them in the oven (400F) for 20 minutes or so, but you could also remove them from the foil and reheat in the microwave. If possible, try to give them a couple minutes in a dry skillet over medium heat to crisp them up before serving.

Notes

Normally you'll need about 1/2 teaspoon salt to fully season these beans, so feel free to add salt to taste.  But I went light on the salt in the beans (and the eggs) knowing that the cheese would be bringing plenty of salt to the table.
When possible, try to let the fixings come to room temp before building the burritos.  If the eggs and beans are steaming from the inside you risk getting some soggy tortillas upon thawing. 
How to fold a burrito. 
I used 8" flour tortillas for this batch.  This will give you 7-8 mini burritos that are big enough for a quick meal.  You can use full-sized tortillas if you want and you'll get about 4-5 burritos from the recipe as written. 
Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

Want to see the latest post?  It’s these Corn Tortillas Made With Fat. 

Corn tortilla just after cooking

 

 

 

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Reader Interactions

Comments

  1. 5 stars
    EASILY a 5 start recipe. And thank you to every reviewer who actually MADE the recipe first (nothing more irritating than a 5 star reviewer saying, “This *looks* good”).

    I made this recipe this morning, precisely as written, for my visiting family. It was nothing short of amazing! Afterword, my family confided in my that when I said I was making the for breakfast, there didn’t think it sounded very good; but reserved judgment. During and after, there was nothing but yummy sounds, superlative remarks and requests for the link to the recipe. I’m always looking for ways to tweak recipes. But I must say, as simple as this recipe is, there really isn’t anything I would change. For the first, I have no criticism. If anything, I could not use all of the ingredients in just 8 mini tortillas. I tried, but I could roll them that full. Which was fine. As everyone agreed, the left over black beans would be a great dip for chips or on nachos. I did have some pico de gallo on the side and it was delicious. Next time, I will try adding the chorizo.

    Thank you Patrick. Can’t wait to try the other recipes on your site.

    Reply

    • Hi Nancy! Knob of butter = glug of oil, or just enough to saute whatever you’re cooking. I normally just saute the onion and jalapeno in some oil, but I added some butter (approx. 1 tablespoon) to this batch to give the eggs some additional flavor — definitely optional though as oil will suffice. Cheers.

      Reply

  3. 5 stars
    Yum! Made these for my husband to take to work. Perfect on-the-go breakfast. He loves them! I prepared per recipe instructions through crisping on the stove. I then individually wrapped and froze the burritos. Now with a quick microwave they’re ready for breakfast/snack/lunch!

    Reply

  4. Everything you post sounds so good to me! I cooked dried black beans today and made a double batch of the beans because they will work in so many ways. On my next day off, aka cooking day, I will make your flour tortillas, always a hit, and prepare these burritos for freezing. Thanks!

    Reply

  6. 5 stars
    Looks awesome! I will make these to freeze. Question please: could I crisp the burritos on the stove BEFORE freezing? My husband would take this to work to reheat in a microwave. Thanks for another great recipe!

    Reply

    • Hey Jen! Hmmm I would probably just freeze them without the crisping step — I don’t think the tortilla will retain that crispy crunch after being frozen and thawed. Cheers.

      Reply

  7. Those look delicious! Not a fan of black beans, so I’ll sub in some drained chili beans instead.
    Keep those rummy recipes coming!

    Reply

  8. 5 stars
    Brilliant idea, especially here with a 14 year old that wants something good and fast. Thank you, as always. John

    Reply

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