Scrambled Egg Burritos with Black Bean Salsa

Scrambled Egg Burritos with Black Bean Salsa

6 Reviews
From: EatingWell Magazine, Spring 2003

This protein-packed Southwestern egg burrito recipe is always a hit, whether you're serving it for breakfast, brunch, lunch or a casual dinner. The homemade black bean salsa recipe adds a special touch and takes just 10 minutes, but you can also use your favorite prepared salsa to make this faster.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Salsa
  • 1 cup diced seeded plum tomatoes (3-4 tomatoes)
  • 1 cup canned black beans, rinsed
  • 2 tablespoons chopped scallions
  • 1 tablespoon chopped fresh cilantro or parsley
  • 1 tablespoon lime juice
  • 1½ teaspoons extra-virgin olive oil
  • ½-1 teaspoon minced chipotle chile in adobo sauce (see Tip)
  • ⅛ teaspoon salt
  • Burrito
  • 4 8-inch whole-wheat flour tortillas
  • 4 large eggs
  • ⅛ teaspoon salt
  • Freshly ground pepper to taste
  • 1 teaspoon extra-virgin olive oil
  • 1 4-ounce can chopped green chiles
  • ½ cup grated Cheddar or pepper Jack cheese
  • ¼ cup reduced-fat sour cream


  • Active

  • Ready In

  1. To prepare salsa: Combine all ingredients in a medium bowl; stir to blend. Refrigerate until ready to serve.
  2. To prepare burritos: Preheat oven to 350°F. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.
  3. Meanwhile, blend eggs, ⅛ teaspoon salt and pepper in a medium bowl with a fork until well combined. Heat 1 teaspoon oil in a medium nonstick skillet over medium-low heat. Add green chiles and cook, stirring, for 1 minute. Add the eggs and cook, stirring slowly with a wooden spoon or heatproof rubber spatula, until soft, fluffy curds form, 1½ to 2½ minutes.
  4. To serve, divide eggs evenly among the tortillas. Sprinkle each with about 2 tablespoons cheese and roll up. Serve with sour cream and the salsa.
  • Make Ahead Tip: Cover and refrigerate the salsa (Step 1) for up to 2 days.
  • Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they'll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.

Nutrition information

  • Serving size: 1 burrito & ½ cup salsa
  • Per serving: 381 calories; 17 g fat(6 g sat); 6 g fiber; 39 g carbohydrates; 18 g protein; 77 mcg folate; 206 mg cholesterol; 7 g sugars; 0 g added sugars; 832 IU vitamin A; 21 mg vitamin C; 270 mg calcium; 4 mg iron; 779 mg sodium; 390 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value), Calcium (27% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, ½ vegetable, 1½ lean meat, 2 fat

Reviews 6

September 25, 2017
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By: Don
Cut out the seeds of the jalapeno peppers in adobo sauce to remove the hot spice and retain the flavor of the peppers and sauce.
January 12, 2013
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By: EatingWell User
Love this simple recipe! I didn't have any fresh tomatos on had so i just used a can of rotel and it worked great. You could probaly add some type of meat or add extra veggies like bell peppers. I definately would recomend trying this one!
May 02, 2012
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By: Rebekah Wilkinson
easy and delicious I agree with the first reader. But I would suggest setting up a breakfast buffet to feed that many people. Have everything on the buffet to assemble the burrito and let people assemble their own and that way it will go much faster Pros: Lots of protein
September 27, 2010
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By: EatingWell User
I like this recipe, but want to prepare as much ahead of time as possible so I can feed a crowd of 26 people at breakfast without staying up all night or getting up outrageously early before our guests do. What can you recommend?
August 28, 2010
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By: EatingWell User
I agree w/the first comment, also instead of using low-fat sour cream, a plain greek yogurt is a great low fat substitute and has more nutritional value. And a little bit or skinless chicken w/all visible fat removed or venison or elk - are great choices to add a bit more flavor while keeping calories low.
April 01, 2010
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By: EatingWell User
I think a few more calories and fat could be knocked out if low-fat, low-calorie cheese was used in stead of chedder
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