Description
These Freezer Friendly Southwestern Breakfast Burritos are packed with fluffy scrambled eggs, smoky chorizo sausage, sautéed bell peppers and onions, black beans, cheddar cheese, and zesty salsa, all wrapped in a warm tortilla. Perfect for meal prep, they’re easy to make in advance and reheat for a quick, energizing breakfast on-the-go.
Ingredients
Units
Scale
Main Ingredients
- 8 large flour tortillas
- 6 large eggs
- 1/4 cup milk
- 8 oz chorizo sausage, casing removed
- 1 cup canned black beans, rinsed and drained
- 1 cup shredded cheddar cheese
Vegetables
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small yellow onion, diced
Optional Fillings & Toppings
- 1/2 cup salsa
- 1 avocado, sliced (optional)
- Fresh cilantro, chopped (optional)
- Hot sauce, to taste
Cooking Essentials
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Cook the Chorizo
Heat a large nonstick skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5-6 minutes. Remove with a slotted spoon and set aside, leaving drippings in the pan. - Sauté the Vegetables
Add olive oil to the same skillet if needed. Add diced bell peppers and onion. Sauté until softened and just starting to brown, about 4-5 minutes. Sprinkle with salt and pepper. - Scramble the Eggs
In a bowl, whisk together eggs and milk until well blended. Pour mixture into the skillet with the vegetables, stirring gently until eggs are just set and scrambled. Season with salt and pepper to taste. - Add Beans and Chorizo
Return the cooked chorizo and black beans to the skillet. Stir everything together over low heat for about 2 minutes, until evenly combined and heated through. - Assemble the Burritos
Lay tortillas flat and divide the egg mixture evenly among them. Top each with shredded cheddar, a spoonful of salsa, and any additional fillings (avocado, cilantro, hot sauce). - Wrap and Freeze
To freeze, let burritos cool slightly, then wrap each tightly in foil or plastic wrap. Place wrapped burritos in a freezer-safe bag or container. Freeze for up to 2 months. - To Reheat
For microwave: Remove foil, wrap in a damp paper towel, and microwave on high for 2-3 minutes or until heated through. For oven: Keep foil on and bake at 350°F for about 25-30 minutes.
Notes
- For a vegetarian version, omit chorizo and add extra beans or potatoes.
- Use whole wheat tortillas for added fiber.
- Tightly wrapping the burritos prevents freezer burn and keeps fillings secure.
- Add spinach or sautéed mushrooms for extra veggies.
Nutrition
- Serving Size: 1 burrito
- Calories: 340
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 155mg
