This Breakfast Burrito with Black Beans is packed with sausage, eggs, black beans, corn and delicious spices! This protein packed sausage and egg burrito can be enjoyed at breakfast, lunch and dinner!

For more delicious breakfast recipes, try my Scrambled Eggs on Toast and Homemade Sausage and Egg McMuffin! For a simple but delicious breakfast burrito, try my Jimmy Dean Breakfast Burritos.

A set of hands holding a Breakfast Burrito with Black Beans and tomatoes that has been cut in half, to show the inside.

Why This Recipe Works

  • Breakfast bean burrito that’s not just for breakfast. Breakfast for dinner is always a fun option in my family! Just because it has breakfast in the title, doesn’t mean you can enjoy it for dinner! My kids love it when I make this breakfast burrito with black beans recipe for dinner. I’m sure yours will too!
  • Packed with protein. Well you already know this recipe has black beans in it since it’s in the title, but it also has sausage and eggs in it! With three ingredients that bring protein into the recipe, you can be sure this breakfast is a great source of protein! 

Ingredient Notes

Ingredients used to make Breakfast Burrito with Black Beans and egg and sausage, portioned into glass bowls on a white textured background.
  • Sausage: I prefer the Jimmy Dean’s regular sausage. You can use the Hot version if you prefer a spicy element.
  • Eggs: Lightly beat the eggs in a small bowl. You can use a fork. This helps break up the yolk so the eggs scramble better. For all the best tips on scrambling eggs, see my Cheesy Scrambled Eggs post. 
  • Black Beans: Breakfast burrito with black beans adds a bit more protein and bulk to the burrito. For use, I used canned black beans and simply drained and rinsed them. 
  • Corn: Use canned corn that’s been drained or frozen corn. 
  • Tomatoes: If using fresh tomatoes, dice them in small pieces (it will help them distribute in the sausage and egg burrito better. If using canned diced tomatoes, drain the liquid. 
  • Spices: Cumin, paprika and chili powder give a delicious flavor combination for this sausage egg burrito. 
  • Tortillas: Flour tortillas will roll easier and hold up better than corn tortillas. 
  • Toppings: Some great toppings include sour cream, salsa, cilantro, avocado, lime juice, etc. 

Step-by-Step Instructions

  1. Brown the sausage. Add the sausage (and a pinch of red pepper flakes for spice if desired) to a skillet over medium heat and cook until browned. Drain any excess fat. 
  2. Scramble the eggs. Transfer the meat to a paper towel-lined plate. In the hot skillet, add the eggs and scramble until they start to form. When the eggs are only a minute or two done cooking, add the black beans, corn, tomatoes, and spices. Return the sausage to the pan to warm.  
A glass liquid measuring cup with cracked eggs in it.
  1. Serve. Spoon the mixture into flour tortillas, top with shredded cheese and additional toppings. Roll up and serve immediately.  
Breakfast Burrito with Black Beans and egg mixture in a cast iron skillet.

Recipe Tips

Add a teaspoon of olive oil to the skillet before you brown the sausage to prevent any sticking.

To add a touch of heat, use some red pepper flakes. 

As you’re browning the meat, make sure you’re breaking apart the meat as you go.

You can top with whatever cheese you’d like. Some great options include pepper jack, Colby jack, Monterey Jack, Swiss, Cheddar, etc. 

Serve with sliced avocados and fresh cilantro! Didn’t have any on hand when I took the pictures, but it pairs beautifully with this meal.

Make Ahead, Storing, and Freezing

Store any leftover breakfast bean burrito mixture in an airtight container in the fridge for up to 2 days. Warm on a skillet and serve on tortillas.

I recommend rolling burritos as needed. Any leftover breakfast burritos will make the tortillas soggy. 

For freezing breakfast burritos, drain as much excess liquid as possible. Let the mixture cool. Spoon into the tortillas, roll, wrap in aluminum foil and freeze immediately. For best results, store the aluminum foil-wrapped breakfast burritos in an airtight container or Ziplock bag in the freezer. They will keep for 1-2 months.

Recipe FAQs

Can I use corn tortillas? 

You are welcome to use corn tortillas if you prefer. However, corn tortillas break much easier than flour tortillas. If you want the tortillas to roll well and hold up better, I recommend using flour tortillas. 

Is this breakfast burrito with black beans recipe spicy?

No. There is an optional ingredient listed, red pepper flakes, that will make the dish spicy if you add it. If you use a pinch of the red pepper flakes, it won’t be spicy. If you use a 1/4 tsp to 1/2 tsp it will be spicy. Add more or less red pepper flakes to your liking. 

Can you freeze breakfast burritos?

Yes you can! Follow my freezing instructions above for the best way to freeze this recipe. 

A tortilla filled with a sausage, egg, black bean mixture and topped with melted orange cheese.

More Breakfast Recipes

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A set of hands holding a Breakfast Burrito with Black Beans that is wrapped in a tortilla and cut in half.
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5 from 1 vote

Breakfast Burrito with Black Beans

Loaded with so much flavor and packed with protein, these sausage and egg burritos are perfect for breakfast, lunch, OR dinner!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 servings


  • 1 lb breakfast sausage - I like to use Jimmy Dean's regular sausage
  • pinch red pepper flakes
  • 10 large eggs - lightly beaten (just use a fork)
  • 1 cup black beans - drained and rinsed
  • 1 cup corn - drained and rinsed
  • 2 roma tomatoes - diced
  • 3/4 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • flour tortillas - for serving
  • colby jack cheese for topping


  • In a skillet over medium heat, add the sausage and a pinch of red pepper flakes.* Cook until browned and no longer pink. Drain any excess fat accumulated while browning. 
  • Transfer the meat to a paper towel lined plate. In the hot skillet, add the eggs and scramble until they start to form. Add in the black beans, corn, and tomatoes. Stir and cook until eggs are done. When done, add the sausage back to the pan along with the chili powder, cumin, paprika, salt, and pepper. 
  •  Spoon the mixture into flour tortillas, top with a few tablespoons of shredded cheese. Roll up and serve immediately. 


*It wouldn’t be a bad idea to add a teaspoon of olive oil to the skillet before you brown the sausage, will help prevent it from sticking to the pan. Not necessary, just an option. 
*Also an option is the red pepper flakes. Just adds a touch of heat, but if you prefer things mild don’t add the flakes.
Calories do not include flour tortillas. 


Calories: 434kcal (22%)Carbohydrates: 14g (5%)Protein: 27g (54%)Fat: 30g (46%)Saturated Fat: 10g (50%)Cholesterol: 406mg (135%)Sodium: 718mg (30%)Potassium: 531mg (15%)Fiber: 4g (16%)Sugar: 2g (2%)Vitamin A: 965IU (19%)Vitamin C: 4.8mg (6%)Calcium: 73mg (7%)Iron: 3.6mg (20%)
Course: Breakfast, Main Course
Cuisine: Mexican
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