Scrambled Egg Burritos with Black Bean Salsa

Spring 2003, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.3 (29 votes)

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.

"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? "
Scrambled Egg Burritos with Black Bean Salsa

Makes: 4 servings

Serving Size: 1 burrito & 1/2 cup salsa

Active Time:

Total Time:



  • 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
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1/2-1 teaspoon minced chipotle chile in adobo sauce (see Tip)
  • 1/8 teaspoon salt


  • 4 8-inch whole-wheat flour tortillas
  • 4 large eggs
  • 1/8 teaspoon salt
  • Freshly ground pepper to taste
  • 1 teaspoon extra-virgin olive oil
  • 1 4-ounce can chopped green chiles
  • 1/2 cup grated Cheddar or pepper Jack cheese
  • 1/4 cup reduced-fat sour cream


  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, 1/8 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, 1 1/2 to 2 1/2 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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the salsa (Step 1) for up to 2 days.
  • Tip: 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.


Per serving: 380 calories; 17 g fat (7 g sat, 6 g mono); 207 mg cholesterol; 39 g carbohydrates; 0 g added sugars; 7 g total sugars; 18 g protein; 6 g fiber; 776 mg sodium; 393 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value), Calcium (28% dv), Iron (21% dv), Folate (19% dv), Vitamin A (17% dv)

Carbohydrate Servings: 2 1/2

Exchanges: 1 1/2 starch, 1/2 vegetable, 1 1/2 lean meat, 2 fat

More From EatingWell

Recipe Categories

Ease of Preparation
Total Time
45 minutes or less
Type of Dish
Main dish, vegetarian
Main Ingredient
Preparation/ Technique
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner