Recipe by Frank
"An inspired breakfast treat! A jumble of my favorite foods (eggs, beans, cheese, salsa) make breakfast friendly!"
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1 (15 ounce) can
black beans, drained
8 (10 inch)
1 1/2 cups
shredded Cheddar cheese
1 (16 ounce) jar
Not bad for a quick and easy breakfast! I cut way back on the servings because I only needed two of these. Instead of opening up a whole can of beans I just used some breakfast sausage instead and left some homemade salsa on the side for dipping.
These were ok. They were easy to make, but I did not like the flavor. I also used 8-inch tortillas instead of 10-inch, and even the 8-inch weren't too stuffed--so I don't think this would make enough for 8 10-inch burritos.
Very good and EASY. I substituted Northern White. Also I used flour tortillas because I didn't have corn ones. I think the corn tortillas would not be pliable enough. They always break when I roll them. Use flour tortillas if you have the same problem.
I put the salsa on the side and also a dab of sour cream and topped it off with fresh cilantro. It was good. I can't want to use the do-ahead feature of this recipe.
These were great - thanks for the recipe, Frank!! Made some with salsa and some without and they were all great. Also, I used a splash of hot sauce with my eggs and used black beans flavored with cumin and chili spices. Yum!
Pretty good! I used black beans that were already spiced with chili and cumin. Yum! I left out the salsa because I don't like the wateriness merging with the eggs and I think it makes the tortilla soggy. We liked it, though!
I had to scale the servings down dramatically since this was meant to feed only one. I really enjoy beans in my breakfast burritos...I don't know if it's just me or if it's a southern thing. I didn't think the salsa added a whole lot of flavor so would opt for leaving that out next time around. Maybe some bacon or sausage would be a good addition as well. Thanks for sharing.
I made these both ways, but I personally like putting the salsa, cheese, and beans in the scrambled egg mixture with a small amount of diluted sour cream. I heat everything up in the same pan and they turn out great! Too be extra healthy, I sometimes use only egg whites and low fat cheese on a whole wheat tortilla. Perfect match with a full bodied coffee!
very good. I cooked garlic, onions and hashbrowns with butter salt and pepper and scrambled my eggs into that for the burrito to add flavor and texture.
* Percent Daily Values are based on a 2,000 calorie diet.
Breakfast Burritos de Frank
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 428
** Calories from Fat: 190
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