These are called “breakfast” burritos since they have eggs, but you can serve them for any meal of the day!
- 2 tablespoons butter or neutral oil
- 6 eggs, lightly beaten
- 14.5 ounce can pinto or black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 8 whole wheat fajita-size tortillas
- Salsa, guacamole, or sour cream, optional
- Warm the butter or oil over medium heat in a nonstick or cast iron skillet.
- Add the eggs and let set for about 1 minute. Gently push the eggs to allow the uncooked eggs to flow underneath. Let set for another minute and repeat to cook most of the eggs.
- When eggs are just about set, stir in the beans and cheese. Cook for about 2 minutes or until beans are warmed through and the cheese is melted.
- Meanwhile, wrap the stack of tortillas in a damp paper towel. Warm in the microwave for 1 minute, turning the stack over halfway through.
- Working with one tortilla at a time, place about 1/4 cup filling in the center, spreading it out to make a line. Fold in two sides of the tortilla, then roll up. Place seam side down onto a pie plate or storage container. Continue to make the rest of the burritos.
- Serve warm or store and reheat. Burritos can be stored for 3-5 days in an airtight container in the fridge. Reheat for 30-60 seconds in the microwave.
Use fajita-size tortillas to ensure that they are big enough to fill and roll, and yet not too giant for a kid’s appetite.
Warm the tortillas to make them easy to work with.
Serve the components deconstructed for a younger toddler or baby.
Serve with salsa, sour cream, or guacamole if your kids like.
Add a simple side of fruit to round the meal out.