Tex-Mex Breakfast Burritos are a good choice when plain scrambled eggs just aren’t going to cut it.
There’s plenty going on inside these breakfast burritos, from the pepper Jack cheese and black beans to the peppers, corn, and a little jalapeño heat. And yes, there’s salsa tucked inside too.
They’re filling without being complicated. You can make eight burritos in about 35 minutes, which is pretty reasonable for a breakfast you can save for another day.
You’ll only need one large skillet for the filling and a mixing bowl for the eggs. Nothing complicated here. The vegetables cook first, then the eggs, and everything gets mixed before you start filling the tortillas.
The jalapeño is seeded, so the heat shouldn’t be overwhelming. If you prefer something milder, you can leave it out. Or keep it and use a hotter salsa if you like a spicy breakfast.
These are also great for making ahead. Wrap the extras individually, refrigerate or freeze them, and you’ve got breakfast ready for mornings when cooking isn’t happening.
Why You’ll Love This Tex-Mex Breakfast Burritos Recipe
Eight Burritos in 35 Minutes
You can make enough for several breakfasts without spending your whole morning cooking. Just save whatever you aren’t serving right away.
Plenty of Tex-Mex Flavor
The pepper Jack, salsa, and Southwest seasonings give these a little kick. Nothing too wild, especially with the jalapeño seeds removed.
Easy to Change Up
Don’t like cilantro? Skip it. Want more heat? Use spicy salsa. You can adjust these without changing much about the recipe.
Good for the Freezer
You can wrap the burritos individually and freeze them. That beats cooking breakfast from scratch on a busy morning.
Ingredient Substitutions
Pepper Jack Cheese
Monterey Jack or cheddar works if you prefer a milder burrito. Use the same amount.
Jalapeño Pepper
Use diced green bell pepper for a milder version, or leave the jalapeño out.
Black Beans
Pinto beans are an easy swap. Drain and rinse them before adding.
Flour Tortillas
Whole wheat or high-fiber burrito-size tortillas work too. Choose ones large enough to hold the filling.
Milk
Unsweetened almond milk or lactose-free milk can replace regular milk.
Cilantro
Leave it out if you aren’t a fan. Chopped green onions are another option.
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Burrito Meal Prep Kit
A few simple supplies can make breakfast burrito meal prep much easier. These are handy for wrapping, labeling, freezing, and keeping your burritos organized until you’re ready to reheat them.
Aluminum Foil Sheets
Pre-cut foil sheets make wrapping a batch of breakfast burritos quick and easy.
Breakfast Burrito Stickers
Easy labels for marking wrapped burritos or freezer bags so your meal prep stays organized.
Gallon Freezer Bags
Great for storing several wrapped breakfast burritos together and keeping your freezer neat.
Tex-Mex Breakfast Burritos
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 tablespoon olive oil
- ½ cup yellow onion diced
- 1 medium red bell pepper diced
- 1 small jalapeno peppers seeded and finely diced
- 1 cup black beans drained and rinsed
- ¾ cup frozen corn thawed
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- 8 large eggs
- ¼ cup milk
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup shredded pepper Jack cheese
- 8 large flour tortillas burrito-size
- ½ cup salsa
- ¼ cup chopped fresh cilantro
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the onion, red bell pepper, and jalapeño. Cook for 4 to 5 minutes, stirring occasionally, until softened.
- Add the black beans and corn. Cook for 2 minutes, stirring occasionally.
- Stir in the chili powder, cumin, smoked paprika, and garlic powder until the vegetables and beans are evenly coated.
- Transfer the vegetable mixture to a plate.
- In a medium mixing bowl, whisk the eggs, milk, salt, and black pepper until blended.
- Reduce the skillet heat to medium-low and pour in the egg mixture.
- Cook, gently stirring with a wooden spoon, until the eggs are softly scrambled and just set.
- Return the vegetable mixture to the skillet and stir until evenly mixed with the eggs. Remove from the heat.
- Warm the tortillas according to the package directions until soft and flexible.
- Divide the egg and vegetable mixture evenly among the centers of the 8 tortillas.
- Top each portion with pepper Jack cheese, salsa, and chopped cilantro.
- Fold the sides of each tortilla inward, then roll tightly to enclose the filling.
Notes
Tips and Tricks
Don’t Overcook the Eggs – Take the skillet off the heat when the eggs are just set. They’ll continue cooking a little from the residual heat. Watch the Salsa – Thick salsa is best for these burritos. Watery salsa can make the tortillas soggy, especially if you’re freezing them. Let the Filling Cool – If you’re making these for the freezer, let the filling cool before wrapping the burritos. This helps prevent excess moisture inside. Keep the Tortillas Flexible – Warm tortillas are easier to roll without tearing. Don’t overfill them, either.Storing and Reheating
Refrigerator – Wrap cooled burritos individually and store in an airtight container in the refrigerator for up to 3 to 4 days. Freezer – Wrap each cooled burrito tightly in aluminum foil, then place in a freezer-safe bag. Freeze for up to 2 months for best quality. Microwave – Remove the foil and wrap the burrito in a damp paper towel. Microwave until heated through, about 1 to 2 minutes from refrigerated or 3 to 5 minutes from frozen, turning halfway through. The center should reach 165°F. Oven – Place foil-wrapped burritos on a baking sheet. Reheat at 350°F for about 15 to 20 minutes if refrigerated or 30 to 40 minutes if frozen, until the centers reach 165°F.Nutrition
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