![\"Sheet](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2026\/02\/Sheet-Pan-Black-Bean-Breakfast-Burritos-801x1024.png\")
Sheet Pan Black Bean Breakfast Burritos (Meal Prep)<\/p>\nSheet Pan Black Bean Breakfast Burritos (Meal Prep)<\/p>\n
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2 tsp. ground cumin<\/p>\n
1 tsp. chili powder<\/p>\n
1 tsp. garlic powder<\/p>\n
1 tsp. smoked paprika<\/p>\n
Kosher salt<\/p>\n
One 15.5-oz. can black beans, drained and rinsed<\/p>\n
1 green or red bell pepper, cored, seeded, and roughly chopped (about 1 C.)<\/p>\n
1 large yellow onion, roughly chopped (about 1\u00bd C.)<\/p>\n
1 jalape\u00f1o pepper, seeded and finely chopped<\/p>\n
2 T. olive oil<\/p>\n
10 large eggs<\/p>\n
Six 9- or 10-inch gluten-free tortillas<\/p>\n
2 oz. Cheddar, shredded (\u2154 C.)<\/p>\n
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Preheat the oven to 400\u00b0F. Line a sheet pan with parchment paper and set aside. If you\u2019re prepping for the fridge or freezer, pull out six 12-inch lengths of aluminum foil for wrapping. Skip this step if serving all six at once. In a medium bowl, mix the cumin, chili powder, garlic powder, smoked paprika, and 1 tsp. salt. Add the black beans, bell pepper, onion, jalape\u00f1o, and oil and mix well. Transfer the mixture to the sheet pan and spread it in one even layer. Roast until the onions and peppers are softened, 10 to 12 minutes. Meanwhile, in the same medium bowl, whisk the eggs and a pinch of salt until no streaks remain. Use a spatula to push the vegetables to the outer edges of the sheet pan, creating about a 10 \u00d7 6-inch rectangle in the middle of the tray. Pour the egg mixture into the center of the rectangle. Return the pan to the oven, stirring to scramble halfway through with a fork or spatula, until the eggs are opaque and fluffy, 7 to 9 minutes. Mix the vegetables and eggs together with a spatula until evenly combined. Wrap the tortillas in one or two damp paper towels and microwave until softened and pliable, about 1 minute. To assemble, place the six 12-inch sheets of aluminum foil on the counter. Place 1 tortilla on top of each foil sheet. Dividing evenly, spoon the shredded Cheddar into the middle of each tortilla and top with the egg mixture. To wrap up the burrito, fold the sides of the tortilla into the center. Then, starting at the bottom, roll tightly toward the top into a cigar shape. Immediately wrap the burrito tightly in the foil sheet. Transfer to the refrigerator or freezer for storage. To reheat: From the refrigerator, remove the foil and microwave until warm, 1\u00bd to 2 minutes. From the freezer, remove the foil and microwave until warm, 2\u00bd to 3 minutes. If desired, heat 1 T. oil in a skillet and pan-fry the burrito over medium heat for 2 minutes on each side.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sheet Pan Black Bean Breakfast Burritos (Meal Prep) 2 tsp. ground cumin 1 tsp. chili powder 1 tsp. garlic powder 1 tsp. smoked paprika Kosher salt One 15.5-oz. can black beans, drained and rinsed 1 green or red bell pepper, cored, seeded, and roughly chopped (about 1 C.) 1 large yellow onion, roughly chopped (about 1\u00bd C.) 1 jalape\u00f1o pepper, seeded and finely chopped 2 T. olive oil 10 large eggs Six 9- or 10-inch gluten-free tortillas 2 oz….<\/p>\n