Black Bean & Egg White Breakfast Burritos

Name: Black Bean & Egg White Breakfast Burritos
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 8 servings
Cuisine: American
Ingredients: 24 egg whites; 2 cans black beans; 2 bell pepper; 1 yellow onion; 1 1/2 cups pepper jack cheese; 12 flour tortilla; 1 cup salsa

Vegetarian breakfast burritos built on egg whites, black beans, and pepper jack.

Prep: 15 min
Cook: 16 min
Serves 8
Difficulty: easy

Egg whites scramble up with black beans, bell pepper, and onion, then get wrapped in a warm tortilla with pepper jack and salsa. It is a fully vegetarian, higher-protein burrito option next to the hall's usual sausage versions.

454Cal

28gProtein

56gCarbs

13gFat

Ingredients

24 egg whites
2 cans black beans
2 bell pepper
1 yellow onion
1 1/2 cups pepper jack cheese
12 flour tortilla
1 cup salsa
1 hot sauce

Instructions

Sauté the vegetables: Heat a splash of oil in a large skillet over medium. Cook onion and bell pepper 5–6 minutes until softened.
Warm the black beans: Add black beans to the pan with the vegetables and warm through, 4–5 minutes, seasoning with a pinch of salt and cumin if desired.
Scramble the egg whites: Move beans and vegetables to one side of the pan or a separate pan. Pour in egg whites and scramble gently over medium-low until just set — they firm up fast, so don't walk away.
Build and wrap for the line: Warm tortillas briefly. Fill with egg whites, bean-vegetable mixture, cheese, and a spoon of salsa. Fold in the sides, then roll forward tightly. Hold seam-side down on a warm tray.
Serve and hold: Hold wrapped burritos in a 200°F oven, uncovered for a crisper tortilla or covered for a softer one. Serve with hot sauce on the side.

Station workflow

Cook vegetables and beans first since they hold well while the egg whites finish.
Scramble egg whites gently and pull them slightly underdone — they keep setting off the heat.
Wrap burritos tightly so fillings stay contained through the line.

Cleanup

Wipe the egg white pan while warm to prevent set residue from sticking.
Rinse the bean pan promptly — bean starch dries stubborn if left to sit.

Leftovers

Wrap cooled burritos individually in foil and refrigerate up to 4 days, or freeze up to 2 months.
Reheat wrapped in foil at 350°F for 15–18 minutes, or unwrapped in a skillet for a crisper tortilla.