Avocado Breakfast Burrito

Name: Avocado Breakfast Burrito
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 large eggs; 2 tablespoons milk; 1 tablespoon butter or oil; 240 g cooked black beans, drained; 4 large flour tortillas (25 cm); 1 ripe avocado (about 200 g), sliced; 80 g cheddar, grated; 4 tablespoons salsa or chopped tomato; ¾ teaspoon fine salt; ½ teaspoon black pepper; ½ teaspoon smoked paprika; 2 tablespoons chopped coriander

This is the make-ahead breakfast that actually survives being made ahead — everything except the avocado freezes well, and the foil doubles as a wrapper.

Scramble the eggs softer than you think. They keep cooking inside the warm burrito.

MyAvocadoTree Editorial TeamPublished 4 September 2026Updated 4 September 2026

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Breakfast burrito cut in half showing scrambled egg, avocado, beans and cheese

Prep

10 min

Cook

12 min

Total

22 min

Servings

Difficulty

Easy

Cuisine

Mexican

Vegetarian
High protein

Ingredients

Instructions

1
Warm the beans in a small pan with the paprika and a pinch of salt, mashing lightly, then keep warm.
2
Beat the eggs with the milk, remaining salt and pepper.
3
Melt the butter in a non-stick pan over low heat, add the eggs, and stir slowly with a spatula for 3 to 4 minutes. Take them off while they still look slightly wet.
4
Warm each tortilla for 15 seconds a side. Lay the cheese down first, then egg, beans, salsa, avocado and coriander, all below the centre line.
5
Fold the bottom up, tuck both sides in, roll tightly, and wrap in foil. Cut in half through the foil to serve.

Recipe tips

Cheese goes directly on the tortilla, under the hot filling — it melts into a seal that keeps everything else from soaking through.
Low heat and constant stirring makes soft scrambled eggs. High heat makes rubbery ones that weep water into the wrap.
To freeze: leave out the avocado and salsa, wrap in foil, freeze up to a month. Reheat from frozen at 180°C for 25 minutes, then add fresh avocado.
Filling below the centre, sides tucked in before rolling — that is what keeps the far end from blowing out.

Nutrition (approximate)

Estimated per serving from the ingredient quantities above. Treat these as a guide, not a measurement — ripeness, brands and portioning all shift the numbers.

Calories: 560 kcal
Protein: 26 g
Carbs: 51 g
Fat: 28 g
Fibre: 12 g

Storage

Refrigerate assembled burritos (without avocado) for two days, or freeze for a month. Add the avocado after reheating, never before.

Frequently asked questions

Can I freeze breakfast burritos with avocado inside?

No. Avocado turns watery and grey after freezing. Freeze without it and add fresh slices when you reheat.

How do I reheat one?

From frozen, 25 minutes at 180°C in the foil. From the fridge, 3 minutes in a dry pan turning often, or 90 seconds in a microwave with the foil removed.

Can I make it vegan?

Use a spiced tofu scramble in place of the eggs and a plant-based cheese. The beans, avocado and salsa stay as they are.

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