A hearty breakfast burrito that layers creamy scrambled eggs with melted Monterey Jack cheese and cumin-forward refried beans in a soft flour tortilla. This one-pan egg-and-bean burrito comes together in under 15 minutes and reheats well for grab-and-go mornings.
Delivery in as fast as one hour.*
Prices vary by store
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In a medium bowl, whisk eggs and 1/2 tsp salt together until smooth. Stir monterey jack cheese into the eggs. Spray a Suvie pan with cooking spray and pour egg mixture into the pan. Insert pan into your Suvie.
Stir refried beans, chili powder, cumin, ½ tsp salt, ½ tsp ground black pepper, and 1 tbsp water together in a separate Suvie pan. Insert pan into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook Low for 1 hour
After the cook, remove all pans from your Suvie. Unwrap tortillas on a large cutting board. Divide eggs, beans, and salsa between the tortillas. Wrap up and serve (burritos can be wrapped in foil if desired).
Wrap cooled burritos tightly in foil and refrigerate up to 3 days, or freeze up to 2 months; reheat wrapped in foil at 350°F for 15–20 minutes (or 25–30 minutes from frozen).
Yes. Assemble burritos, wrap tightly in foil, and refrigerate up to 3 days or freeze up to 2 months. Reheat wrapped foil in a 350°F oven for 15–20 minutes (or 25–30 minutes from frozen).
Cook eggs on medium heat and stir gently and frequently. Add the shredded cheese in the last minute of cooking and remove from heat while still slightly wet—residual heat will finish cooking them without overcooking.
Yes. Cheddar, pepper jack, or a Monterey Jack blend work well. Choose a cheese that melts smoothly.
Warm the flour tortillas in a dry skillet or over a gas flame for 15–20 seconds per side before filling. Warm tortillas are more pliable and less likely to crack.
Yes. Substitute 1½ cups cooked and mashed beans (pinto, black, or kidney). Season with the same 2 tsp cumin and 2 tsp chili powder, and add 1 tbsp water as needed for consistency.
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