Ingredients
Scale
- 12 large flour tortillas (burrito size)
- 12 large eggs, whisked
- 1 lb halal beef breakfast sausage or lean ground beef
- 1 cup black beans, rinsed and drained
- 1.5 cups shredded sharp cheddar cheese
- 1 large red bell pepper, finely diced
- 1 medium yellow onion, finely diced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 tablespoon olive oil
- Optional: Fresh cilantro and salsa for serving
Instructions
- In a large skillet over medium-high heat, add the beef sausage or ground beef. Cook until browned and crumbled, about 7-9 minutes. Drain any excess fat and set the meat aside in a large bowl.
- In the same skillet, add the olive oil. Sauté the diced bell peppers and onions until they are soft and slightly caramelized, roughly 5 minutes. Stir in the garlic powder, cumin, and smoked paprika. Move the vegetables to the bowl with the meat.
- Lower the heat to medium. Pour the whisked eggs into the skillet. Season with salt and pepper. Scramble the eggs gently until they are just set but still moist. Avoid overcooking, as they will cook further when reheated.
- Add the scrambled eggs and black beans to the bowl with the meat and vegetables. Gently fold everything together to combine.
- Crucial Step: Spread the mixture onto a large baking sheet and let it cool completely to room temperature. This prevents steam from making the tortillas soggy in the freezer.
- Lay out a tortilla on a clean surface. Place about 1/2 cup of the filling in the center and sprinkle with 2 tablespoons of shredded cheese.
- Fold the sides of the tortilla in, then roll it tightly from the bottom up.
- Wrap each burrito tightly in parchment paper, followed by a layer of aluminum foil.
- Label the burritos and place them in a gallon-sized freezer bag. Freeze for up to 3 months.
- Cook Time: less than an hour