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Spinach and Black Bean Egg Burritos

This easy recipe for healthy spinach and black bean egg burritos makes a welcome breakfast or dinner. They’re simply whole wheat tortillas spread with a salsa-spiked with black bean puree, topped with lightly sautéed spinach and scrambled eggs, rolled up, and served with more salsa. They’re so good you can served them for guests, with nothing more than good coffee.

warm tortillas spread with black bean puree, with spinach and scrambled eggs for Spinach and Black Bean Egg Burritos

For a bigger meal, serve with breakfast potatoes and some vegan sausage. Or roll those up in the tortilla too!

Some of the bean puree will likely be left over. Save for spread on crackers or in a sandwich.

Chard easily substitutes for the spinach in these burritos.

Use the best eggs you can find–ideally farm fresh.

Substitute Monterey jack cheese or crumbled goat cheese for the cheddar if that is what you have on hand.

You can make these about 1 hour before serving. Roll the filled burritos and then roll each one into sheet of aluminum foil. Keep warm in the oven. They also freeze well wrapped in the foil and plastic wrap.

sautéed spinach and onion in skillet for Spinach and Black Bean Egg Burritos

Warming the whole wheat tortillas for Spinach and Black Bean Egg Burritos


Make it a fabulous week–get in the kitchen and cook up something easy and delicious, like spinach black bean and egg burritos!

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Spinach and Black Bean Egg Burritos
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
These healthy scrambled egg burritos are good for breakfast, lunch, and even dinner. Make a batch ahead, and wrap individually, and freeze. Thaw overnight or in a microwave oven. Robbie slathers salsa on top and cooks them in the microwave for an easy lunch.
Course: Breakfast, Lunch
Cuisine: Vegetarian
Keyword: black beans, Burritos, scrambled eggs, spinach
Servings: 4 burritos.
Author: Letty Flatt
  • 1 15-ounce can black beans, drained
  • 1 cup Salsa, homemade or purchased, as needed
  • 1 tablespoon avocado or olive oil
  • ½ large onion chopped
  • ½ pound fresh spinach leaves washed and coarsely chopped
  • Real Salt and freshly ground black pepper
  • 1/3 cup grated cheddar cheese
  • 4 to 6 eggs
  • 4 sprouted wheat tortillas
  1. In the work bowl of a food processor, puree the drained black beans with salsa, starting with about 1/4 cup. (Set aside the remaining salsa to serve with the burritos.) When the beans are smooth, scrape into a small bowl and set aside.

  2. Heat about a tablespoon of oil in a skillet over medium flame. Stir in the onion and cook and stir until the onion has softened and turned translucent. Add the chopped spinach and cook and stir until the spinach wilts and seriously shrinks in volume. Season with salt and pepper to taste. Remove from the skillet and keep warm.
  3. Wipe out the skillet, place over medium low flame, and drizzle in a little more oil. Beat the eggs with a tablespoon or so of salsa and season with a pinch of salt. Pour the eggs into the skillet and cook, stirring gently with a rubber spatula, until the eggs have just set, 2 to 3 minutes. Turn off the heat.
  4. Heat both sides of the tortillas, one at a time in a clean skillet. Spread each tortilla generously with black bean puree, leaving a 1-inch border. Distribute ¼ of the spinach mixture down the center, sprinkle with 1/4 of the cheese and spoon ¼ of the eggs down the middle of the tortillas.

  5. Serve with more salsa, letting each person add as much as they want before they roll the tortilla around the filling. Hook in and hold on.

1 comment

  • Now top that with some heady salsa and you have my favorite meal! Reply · 18 June, 2013

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