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Egg and Bean Breakfast Burritos

This quick and easy on-the-go breakfast comes together in a snap thanks to canned refried beans, scrambled eggs, and bagged spinach.

Serves 4
Ready in 15 mins
Prep time 10 mins
Cooking time 5 mins
389 calories per serving


> 4 large eggs
> 2 large egg whites
> 1/4 cup shredded reduced-fat Cheddar cheese (optional)
> 1 tbsp olive oil
> 1/2 (6 oz) bag baby spinach, roughly chopped
> 1/2 cup fat-free vegetarian refried beans
> 4 (10 - inch) whole-wheat tortillas
> 1/2 ripe avocado, diced
> 1/2 cup chopped tomatoes
> 3 tbsp nonfat Greek yogurt (optional)
> Hot sauce, to garnish (optional)


In a medium bowl, beat the eggs and egg whites together until smooth. Season with salt and pepper. Stir in the cheese, if using. In a 10-inch nonstick skillet, heat the oil on medium. Add the spinach and cook 1 min., until just wilted. Add eggs and cook 1–2 min., until just set. Remove from heat.
Transfer the refried beans to a microwave-safe bowl and heat 30 sec.–1 min., until warm. Wrap the tortillas in a damp towel and microwave 30 sec., until pliable. Spread 2 tbsp refried beans down center of 1 tortilla. Top with a quarter of the eggs, avocado, and tomatoes. Dollop with the yogurt and garnish with hot sauce, if desired.
Fold bottom of tortilla up toward center over filling. Fold sides in toward center and roll up to close. Wrap up into a burrito. Repeat with remaining tortillas and fillings. Serve immediately.

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