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Breakfast for One

Breakfast Burrito with Black Bean Salsa

A hearty single-serving breakfast burrito loaded with fluffy scrambled eggs, creamy avocado, and a bright, fresh black bean and corn salsa.
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Yield: 1 Burrito
Total Time: 20 minutes

Ingredients
  

  • 1 large flour tortilla
  • 2 eggs
  • Avocado
  • Crumbled cotija cheese or feta cheese
  • Fresh cilantro leaves
  • Vegetable oil for cooking
Black Bean Salsa (2-3 servings)
  • 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.

Watch the Recipe

Notes

The black bean salsa makes 2–3 servings, so you'll have extra to spoon over eggs or use in another meal during the week. Cotija cheese is traditional here but feta works just as well. Pickled jalapeños keep the heat mild and tangy — swap for fresh if you like more kick.