Breakfast Burrito

Breakfast Burrito


  • 1 pouch of BeanVIVO Refried Pinto Beans
  • 1 tbsp olive oil
  • 4 (8-inch) flour tortillas
  • 1 cup shredded cheese
  • 2 Roma tomatoes, diced
  • 4 large eggs, lightly beaten
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 cup cooked brown rice


Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Heat olive oil in a large skillet over medium high heat. Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside. Warm tortillas in a griddle and place them into the baking sheet.  Open your BeanVIVO Refried Pinto Beans and spread beans down centers of tortillas, top with 1/4 cup shredded cheese, 1/4 cup rice and 3 tbsp tomatoes.

Fold in opposite sides of each tortilla, then roll up, burrito-style.* Place, seam-sides down, onto preparing baking sheet; cover. Place into oven and bake until heated through, about 12-15 minutes. Serve immediately. Enjoy!

Back to blog