Save to Pinterest A hearty breakfast sets the tone for the whole day and these Avocado Southwest Breakfast Burritos are my go-to for mornings when I want something flavorful nutritious and seriously satisfying. Packed with creamy avocado fluffy eggs savory black beans and a punchy fresh salsa this vegetarian burrito wraps all the best breakfast flavors into a warm tortilla that is easy to make and even easier to customize.
Honestly the first time I made these it was meant to use up leftovers but my family devoured them Now we plan breakfast burritos days in advance and the kids even help with assembly
Ingredients
- Large ripe avocado: diced for creamy richness Try to pick one that yields slightly to gentle pressure
- Medium tomato: diced for a juicy fresh bite Roma or vine ripened tomatoes work well here
- Small red onion: finely chopped for tang and crunch Go for a firm shiny onion without sprouting
- Small jalapeño: seeded and minced if you like a mild heat Opt for one with glossy vibrant skin
- Fresh cilantro: chopped for classic Southwest flavor Bright green leaves show freshness
- Lime: juiced brings zing and brightness A heavier lime feels juicy
- Large eggs: the protein packed centerpiece Choose eggs with firm shells and no cracks
- Milk: adds fluffiness to the scrambled eggs Whole or dairy free milk both work
- Shredded cheddar cheese or pepper jack: for melty flavor Pick a block and shred for best melt
- Canned black beans: rinsed and drained for plant protein and a hearty texture Look for low sodium beans
- Large flour tortillas or gluten free tortillas: the fluffy wrap for everything Feel for soft pliable tortillas at the store
- Olive oil: adds richness and helps cook eggs well Go for extra virgin if possible
- Ground cumin chili powder smoked paprika: for that essential Southwest spice personality Use fresh aromatic spices
- Salt and pepper: brings all the flavors into balance Taste as you go for seasoning
Instructions
- Prep the Avocado Salsa:
- Combine diced avocado tomato red onion jalapeño cilantro and lime juice in a small bowl Gently toss and season with salt and pepper This vibrant salsa builds your burrito's fresh flavor
- Whisk the Eggs:
- In a separate bowl mix eggs milk salt and pepper until fully blended A thorough whisk makes for pillowy eggs
- Scramble the Eggs:
- Heat olive oil in a large skillet over medium heat Pour in the egg mixture Slowly scramble using gentle folds until eggs are just set This preserves the creamy texture Immediately stir in shredded cheese and let it melt as the eggs finish
- Warm the Beans:
- Pour black beans into a small saucepan Stir in cumin chili powder smoked paprika salt and pepper Gently heat on low for two to three minutes until beans are warmed through and spices have bloomed
- Soften the Tortillas:
- Warm each tortilla briefly in a dry skillet or microwave until flexible This step helps prevent cracks while rolling
- Assemble the Burritos:
- Lay out a tortilla Spoon a generous layer of scrambled eggs followed by a scoop of spiced beans and top with a heaping spoonful of avocado salsa This layering ensures every bite packs contrasting flavors
- Fold and Roll:
- Fold the short sides of the tortilla inward then roll up tightly from the bottom edge making sure to keep the filling snug inside Repeat with remaining ingredients
- Toast the Burritos Optional Step:
- For extra flavor and crunch place each rolled burrito seam side down into a hot skillet Toast for one to two minutes per side until lightly golden
- Serve and Enjoy:
- Serve immediately for peak flavor Offer extra lime wedges or salsa for a kick
Save to Pinterest My personal favorite part is the avocado salsa I always sneak a little extra into my own It reminds me of lazy Sunday breakfasts with my husband when we'd share a double batch straight from the skillet
Storage Tips
To keep extra burritos fresh wrap each one in foil and refrigerate for up to three days They reheat well in the microwave or lightly toasted in a skillet For longer storage freeze individually wrapped burritos then thaw overnight in the fridge before reheating
Choosing Your Tortillas
Feel free to swap in gluten free or whole wheat tortillas for your needs If you want that authentic Southwest softness go for burrito size flour tortillas warmed just until pliable You can also use slightly smaller wraps for kid portions
Ingredient Substitutions
You can use pinto beans or refried beans in place of black beans If you like things spicy add a sprinkle of cayenne or swap in hot sauce for an extra punch For dairy free use your favorite vegan cheese and plant based milk
Save to Pinterest Make a double batch for busy mornings and freeze extras for a grab and go breakfast that never disappoints.
Common Recipe Questions
- → Can I make this gluten-free?
Yes, simply use gluten-free tortillas instead of traditional flour tortillas for a gluten-free option.
- → How can I add more protein?
Include cooked bacon, sausage, or grilled chicken for an extra protein boost in your burrito.
- → Can I make it vegan?
Swap eggs and cheese for plant-based alternatives to enjoy a fully vegan breakfast burrito.
- → What sauces pair well with this?
Salsa verde, hot sauce, or extra lime wedges make excellent toppings to enhance Southwest flavors.
- → How do I keep burritos warm for later?
Wrap each burrito in foil to keep them warm or make them portable for meals on the go.