Southwestern Breakfast Burrito
A hearty vegetarian Southwestern breakfast burrito filled with scrambled eggs, black beans, crisp potatoes, pepper Jack cheese, and salsa.
- american
- black beans
- breakfast
- breakfast burrito
- brunch
- burrito
- eggs
- hearty
- high-protein
- main course
- meal prep
- nut-free
- pepper jack cheese
- potatoes
- salsa
- shellfish-free
- southwestern
- soy-free
- vegetarian
- Cuisine
- Southwestern American
Shopping options
Check ingredients to include themPackage used · most used first
black beans, rinsed and drained · 1 Can
Kroger® Black Beans
97%
Details
russet potatoes, diced into 1/2-inch pieces · 2 Count
Russet Potato
67%
Details
flour tortillas · 4 Each
Mission Super Soft Flour Tortillas, Burrito Size, 8 Count
50%
Details
large eggs · 6 Each
Kroger® Grade A Large White Eggs
50%
Details
pepper Jack cheese, shredded · 1 Cup
Private Selection® Jalapeno Pepper Jack Thick Cut Shredded Cheese
50%
Details
green bell pepper, diced · 0.5 Cup
Fresh Large Green Bell Pepper
40%
Details
salsa · 0.5 Cup
Kroger® Mild Traditional Salsa
26%
Details
yellow onion, diced · 0.5 Cup
Kroger® Yellow Onion 3 lb Bag
7%
Details
olive oil · 2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Details
ground cumin · 1 Teaspoon
Kroger® Ground Cumin Shaker
5%
Details
black pepper · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
kosher salt · 0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- large eggs-6 each
- flour tortillas-4 each
- black beans-1 can
- pepper Jack cheese-1 cup
- russet potatoes-2 medium
- salsa-1/2 cup
- yellow onion-1/2 cup
- green bell pepper-1/2 cup
- olive oil-2 tablespoons
- ground cumin-1 teaspoon
- kosher salt-3/4 teaspoon
- black pepper-1/4 teaspoon
Dice the potatoes into 1/2-inch pieces, then dice the onion and bell pepper, rinse and drain the black beans, and shred the pepper Jack cheese if needed.
Keep the knife blade angled away from fingers while dicing the vegetables.
Heat olive oil in a large nonstick skillet over medium heat, add the potatoes, onion, bell pepper, cumin, salt, and black pepper, then cook for 10 to 12 minutes until the potatoes are tender and lightly browned.
Use caution around the hot skillet and oil to avoid burns or splatter.
Add the black beans to the skillet and cook for 2 minutes until heated through, then transfer the potato-bean mixture to a plate.
Whisk the large eggs in a bowl until smooth, pour them into the skillet, and cook over medium-low heat while stirring gently until the eggs are softly scrambled, just set, and no longer runny.
Cook eggs until set and no longer runny.
Return the potato-bean mixture to the skillet, add the salsa, and stir until the filling is evenly combined and warm throughout. Transfer the filling to a plate or bowl and cover loosely to keep warm, then wipe the skillet dry.
Keep the cooked filling hot until assembling the burritos.
Warm the flour tortillas in the dry skillet for 20 to 30 seconds per side until soft and flexible.
Use caution when handling the hot skillet and warmed tortillas.
Divide the filling among the tortillas, sprinkle each with pepper Jack cheese, then fold in the sides and roll tightly into burritos.
Place the burritos seam-side down in the skillet for 1 to 2 minutes until the tortilla is lightly toasted and the cheese begins to melt.
Use caution when turning burritos in the hot skillet.
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