Spicy Bean and Egg Burritos — Freezer Friendly!

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.

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. 

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. 

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)

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

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!!  

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. 

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!). 

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

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.   

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

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

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

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

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. 

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

Perfect! 

 

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:

• Freshly chopped Pico de Gallo
• Chorizo or Bacon
• Salsa Verde
• Pickled Jalapenos

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