How to Make It
Prepare the Beans and Corn
Rinse the black beans under cold water and drain well — this removes the gel-like coating and keeps the salsa from turning cloudy or slimy.
Thaw the frozen corn and pat dry if needed — frozen corn has a fresher, sweeter flavor closer to fresh corn than canned, which is why it’s worth keeping a bag in the freezer.
Prepare the Vegetables
Dice the tomato, bell pepper, and red onion into small, even cubes so every bite of salsa has a bit of everything.
Finely chop the pickled jalapeños — they add a tangy heat that ties the salsa together.
Make the Salsa
Combine the beans, corn, and chopped vegetables in a bowl. Squeeze over the lime juice, season with salt and pepper, and drizzle with olive oil. Toss to coat evenly and taste — adjust seasoning or add more lime if needed.
The salsa should be bright and well-seasoned on its own since it carries a lot of the burrito’s flavor.
Scramble the Eggs
Beat the eggs with salt and pepper until light and frothy. Melt butter in a nonstick pan over medium-low heat. Once foaming, pour in the eggs and let them sit for a moment before gently stirring with a spatula.
Keep the heat low and stir slowly — you want soft, creamy curds, not dry scrambled eggs. Pull the pan off the heat just before they look fully done; residual heat will finish them.
Assemble the Burrito
Warm the tortilla until pliable — a dry pan or directly over a gas flame for a few seconds works well. Place on a flat surface and spread the mashed avocado across the center.
Season the avocado with salt and pepper. Spoon the salsa over the avocado, then add the feta and cilantro. Top with the scrambled eggs.
Fold and Serve
Fold in the sides, then roll up tightly from the bottom, tucking in the edges as you go.
A firm, snug roll keeps everything from spilling out when you cut it. Slice in half and serve with extra salsa on the side.
Breakfast Burrito with Black Bean Salsa
Ingredients
- 1 large flour tortilla
- 2 eggs
- Avocado
- Crumbled cotija cheese or feta cheese
- Fresh cilantro leaves
- Vegetable oil for cooking
- ⅓ cup canned black beans drained
- ⅓ cup frozen sweet corn thawed
- ½ cup tomato diced
- ⅓ cup bell pepper diced
- ¼ cup red onion diced
- 2 tbsp pickled jalapenos chopped
- 1 tbsp lime juice juice of ½ lime
- 2 tsp extra virgin olive oil
- ¼ tsp salt
- Freshly ground black pepper
Instructions
- Start by making the black bean salsa — rinse the beans, thaw the corn, dice the tomato, bell pepper, and red onion.
- Toss everything together with lime juice, olive oil, salt, and pepper.
- Beat the eggs with salt and pepper, then scramble them in butter over medium heat until soft curds just form.
- Warm a large flour tortilla, spread mashed avocado across it, then layer on the salsa, crumbled cheese, cilantro, and scrambled eggs.
- Fold in the sides, roll tightly from the bottom, cut in half, and serve with extra salsa on the side.
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