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Tex Mex Breakfast Burrito

This delicious meat-free breakfast burrito is filling and satisfying. The black beans and spinach add so many nutrients to this breakfast, making it the perfect fuel for any sport or activity you're off to. It reheats well in the microwave wrapped in a damp paper towel, or foil-wrapped from the freezer and popped in a toaster oven. This recipe makes about 5 large (burrito size) or 10 small (soft taco size) burritos.

Course Breakfast
Author Christina Shoup


  • 2 tbsp olive oil
  • 12 oz soy chorizo
  • 8 eggs
  • 2 tbsp cream or milk
  • 14.5 ounce canned black beans, rinsed and drained
  • 2 cups packed spinach
  • ½ cup shredded cheddar cheese
  • 5 burrito size flour tortillas
  • hot sauce optional


  1. In a medium bowl, whisk eggs, cream and a pinch of salt and pepper. Set aside.

  2. In a nonstick pan over medium heat, add olive oil and squeeze the chorizo from package. Break up with a wooden spoon and cook until crumbly and slightly browned.

  3. Add black beans and stir to combine.

  4. Add spinach and gently fold into bean and chorizo mixture. It will wilt down considerably in a matter of minutes.

  5. Make a small well in the center of the pan and melt the butter. Stir to combine.

  6. Add egg mixture to pan and gently stir and fold mixture until egg is just set.

  7. Sprinkle cheese over top, gently fold and take off heat.

  8. Heat tortillas and divide egg mixture among tortillas, adding hot sauce if desired. Fold ends in and roll into a burrito.