Bean & Cheese Breakfast Burritos Recipe
Hearty, filling breakfast burritos ready in 20 minutes
A good breakfast burrito is a beautiful thing—portable, filling, and absolutely delicious. This bean and cheese version is a Tex-Mex classic that combines creamy refried beans, fluffy scrambled eggs, melted cheese, and salsa all wrapped up in a warm flour tortilla. It's comfort food you can eat with your hands, and it'll keep you full until lunch.
What makes this recipe special is its versatility. It's perfect for busy weekday mornings when you need something quick and substantial. It's ideal for meal prep—make a batch on Sunday and you're set for the week. And it's endlessly customizable—add bacon, potatoes, jalapeños, or whatever you're craving. The bean and cheese version is the foundation, a classic that never gets old.
The secret to a great breakfast burrito is getting the ratios right, proper folding technique (so it doesn't fall apart), and optional crisping at the end for that irresistible golden-brown exterior. Let's make some breakfast magic!
Ingredients
Main Ingredients
- 4 large flour tortillas (10-inch burrito size)
- 8 large eggs
- 1 can (16 oz) refried beans (pinto or black beans)
- 1.5 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 2 tablespoons butter
- 1/2 cup salsa (your favorite kind)
- Salt and pepper to taste
Optional Add-Ins & Toppings
- Cooked bacon or breakfast sausage
- Crispy hash browns or diced potatoes
- Sautéed peppers and onions
- Sliced avocado or guacamole
- Sour cream
- Hot sauce (Cholula, Tabasco, or Valentina)
- Fresh cilantro
- Pickled jalapeños
Instructions
Warm the Beans
Open your can of refried beans and transfer them to a small pot. Heat over medium heat, stirring occasionally, until hot and smooth, about 5 minutes. If they seem too thick and paste-like, add a splash of water or chicken broth to thin them out to a spreadable consistency. You want them creamy, not stiff. Keep them warm on low heat while you prep everything else. Season with a pinch of salt and cumin if desired.
Scramble the Eggs
Crack 8 eggs into a bowl and whisk them together with a generous pinch of salt and pepper. Heat a large non-stick skillet over medium heat and add the butter. Once the butter is melted and foaming, pour in the eggs. Using a spatula, gently push the eggs from the edges toward the center, letting the uncooked eggs flow to the edges. Continue scrambling gently until the eggs are just set but still slightly glossy—don't overcook them! They should be soft and creamy. Remove from heat immediately.
Warm the Tortillas
This step is crucial—cold tortillas will crack when you try to roll them! Warm your flour tortillas one of three ways: (1) heat them in a dry skillet for 20-30 seconds per side until soft and pliable, (2) wrap them in a damp paper towel and microwave for 30 seconds, or (3) wrap in foil and heat in a 350°F oven for 10 minutes. Keep them wrapped in a clean kitchen towel to stay warm while you assemble.
Assemble the Burritos
Lay a warm tortilla flat on a clean work surface. Spread about 1/4 to 1/3 cup of warm refried beans in a horizontal line down the center of the tortilla, leaving about 2 inches on each side and 3 inches at the top and bottom. Top with a generous portion of scrambled eggs (about 1/4 of the batch), then sprinkle with shredded cheese and add a couple spoonfuls of salsa. Don't overfill or the burrito will be impossible to roll! If adding optional ingredients like bacon or avocado, layer them on now.
The Perfect Burrito Fold
Here's the technique that keeps your burrito from falling apart: First, fold in the left and right sides of the tortilla about 2 inches over the filling—this creates sealed ends. Then, starting from the bottom (the side closest to you), fold the tortilla up and over the filling. Tuck it tightly under the filling, creating tension. Continue rolling away from you, keeping it tight as you go. The tighter you roll, the better it holds together. Place the burrito seam-side down on a plate.
Optional: Toast for Crispy Exterior
For an extra-delicious crispy exterior (highly recommended!), heat a clean skillet over medium heat. Place the burrito seam-side down in the dry skillet. Cook for 2-3 minutes without moving it until the bottom is golden brown and crispy. Carefully flip and cook the other side for another 2-3 minutes. The heat will also melt the cheese inside. Remove from the skillet and let rest for 1 minute before cutting in half. Serve immediately with extra salsa, sour cream, hot sauce, and avocado on the side. Enjoy your perfect breakfast burrito!
Tips & Variations
Pro Tips
- Always warm tortillas before assembling—cold ones crack!
- Don't overfill—less is more for easy rolling
- Keep scrambled eggs slightly undercooked—they finish cooking in the burrito
- Thin the refried beans slightly for easier spreading
- Place seam-side down while eating to prevent unrolling
- Perfect for meal prep—freeze up to 3 months!
Delicious Variations
- Meat Lover's: Add bacon, sausage, or chorizo
- Potato & Egg: Add crispy hash browns or home fries
- Veggie Loaded: Sautéed peppers, onions, spinach
- Spicy: Add jalapeños, hot sauce, or pepper jack cheese
- California Style: Add avocado, tomatoes, sour cream
- Denver Burrito: Ham, peppers, onions, cheese
Frequently Asked Questions
What size tortillas are best for breakfast burritos?
Use large 10-inch or 12-inch flour tortillas specifically labeled as "burrito size." They need to be big enough to hold all the filling and still have room to fold in the sides. Regular 8-inch tortillas are too small and will result in overstuffed, hard-to-roll burritos. Burrito-size tortillas are thicker and sturdier, designed specifically to hold generous fillings without tearing. You can find them in most grocery stores near the regular tortillas.
Can I make breakfast burritos ahead of time?
Absolutely! Breakfast burritos are perfect for meal prep and make-ahead breakfasts. Assemble them fully (but skip the toasting step), then wrap each burrito tightly in foil or plastic wrap. Refrigerate for up to 3 days, or freeze for up to 3 months. To reheat from the fridge: unwrap and microwave for 1-2 minutes. To reheat from frozen: microwave for 2-3 minutes (flip halfway through), or wrap in foil and bake at 350°F for 20-25 minutes. Many people make a batch of 10-12 burritos on Sunday for easy grab-and-go breakfasts all week!
How do you fold a burrito so it doesn't fall apart?
Proper folding technique is crucial! First, don't overfill—leave 2 inches of space on the sides and 3 inches at the top/bottom. Place filling in a horizontal line across the center. Fold in the left and right sides about 2 inches over the filling—these become your sealed ends. Then fold the bottom edge up and over the filling, tucking it tightly underneath. Continue rolling away from you, keeping tension as you roll. The key is that initial tight tuck—it creates the structure. Also, always use a warm, pliable tortilla. Cold tortillas crack and won't seal properly. Practice makes perfect!
What else can I add to bean and cheese breakfast burritos?
The possibilities are endless! Popular additions include cooked bacon or breakfast sausage for meat lovers, crispy hash browns or diced breakfast potatoes for extra heartiness, sautéed bell peppers and onions for vegetables, sliced avocado or guacamole for creaminess, jalapeños or green chiles for heat, and different salsas (verde, roja, or pico de gallo) for flavor. You can also swap the refried beans for black beans, add chorizo for authentic Mexican flavor, or include spinach or kale for a healthier version. Just remember: don't overfill or the burrito becomes difficult to roll and eat!
What's the difference between a breakfast burrito and a breakfast taco?
A breakfast burrito uses a large flour tortilla (10-12 inches) and is completely rolled and closed, making it portable and easy to eat on the go. It typically has more filling and multiple ingredients. A breakfast taco uses a smaller tortilla (6-8 inches), is folded in half like a taco (open at the top), and usually has fewer, simpler ingredients. Breakfast tacos are eaten with both hands and are messier, while burritos are wrapped and can be eaten one-handed. In Texas, breakfast tacos are more common in San Antonio and South Texas, while breakfast burritos are popular everywhere!
More Tortilla Recipes & Guides
Ready to Make Perfect Breakfast Burritos?
Get authentic Texas tortillas delivered to your door