Make-Ahead Mexican Breakfast Burritos

How to Make Make-Ahead Mexican Breakfast Burritos

1. 1

   Step 1: Prep ingredients

   Active 10 min

   Dice the onion, mince the garlic, drain and rinse the black beans, roughly chop the spinach if the leaves are large, and crack the eggs into a bowl and whisk briefly until combined. Measure the Mexican spice blend and set the salsa and tortillas within reach.

   For this step

   • 8 countlarge eggs
   • 1 15-oz canblack beans (15-oz can), drained and rinsed
   • 1 mediumyellow onion, diced
   • 3 clovesgarlic, minced
   
2. 2

   Step 2: Brown the turkey with spices

   Active 8 min

   Heat a large nonstick skillet over medium-high and add the olive oil. Add the diced onion and cook 2–3 minutes until softened, then add the minced garlic and cook 30 seconds. Add the ground turkey and the Mexican spice blend, breaking the meat into small pieces; cook, stirring occasionally, until no pink remains and the turkey reaches 160°F (71°C) on an instant-read thermometer, about 6–8 minutes total.

   For this step

   • 1 lblean ground turkey
   • 1 tbspolive oil
   • 2 tbspMexican spice blend (ground cumin, smoked paprika, chili powder, salt & pepper)
   
3. 3

   Step 3: Add beans and wilt the spinach

   Active 4 min · Passive 2 min

   Stir the drained black beans into the turkey, reduce heat to medium, and simmer uncovered 2–3 minutes to heat the beans and let excess moisture evaporate. Add the fresh baby spinach, toss until just wilted (about 1–2 minutes), then remove the pan from the heat.

   For this step

   • 4 cupsfresh baby spinach (packed)
   
4. 4

   Step 4: Quick-scramble the eggs and combine

   Active 4 min

   Wipe the skillet or use a second nonstick pan; add a light spritz of oil if needed and pour in the whisked eggs. Scramble over medium heat, stirring, until eggs are fully set and reach 160°F (71°C) — about 3–4 minutes. Transfer scrambled eggs to the turkey-bean-spinach mixture, add the salsa, and stir to combine into a moist filling.

   For this step

   • 1 cupsalsa (mild or medium)
   
5. 5

   Step 5: Warm tortillas and assemble burritos

   Active 6 min

   Warm each whole-wheat tortilla briefly in a dry skillet or microwave for 15–20 seconds until pliable. Spoon about 3/4 cup of the filling (a level scoop) down the center of each tortilla, fold the sides in, then roll tightly from one end to make a burrito. Wrap each burrito in foil or parchment if storing; for immediate eating, optionally sear seam-side down in the skillet 30–45 seconds to seal and add color.

   For this step

   • 8 countwhole-wheat tortillas (10-inch)
   
6. 6

   Step 6: Cool, store, and reheat safely

   Active 3 min · Passive 15 min

   Cool burritos briefly (no longer than 2 hours total at room temperature) before placing in the refrigerator or freezer. Refrigerate for up to 3–4 days; freeze flat in a single layer for up to 3 months, then transfer to a freezer bag. To reheat from frozen, unwrap and microwave covered for 2–3 minutes, then flip and heat another 1–2 minutes until the center reaches 165°F (74°C). From thawed or refrigerated, reheat to 165°F (74°C) before serving. Makes 8 finished burritos; serve 1 burrito per serving (serves 8).
   

1. Dice the onion, mince the garlic, drain and rinse the black beans, roughly chop the spinach if the leaves are large, and crack the eggs into a bowl and whisk briefly until combined. Measure the Mexican spice blend and set the salsa and tortillas within reach.
2. Heat a large nonstick skillet over medium-high and add the olive oil. Add the diced onion and cook 2–3 minutes until softened, then add the minced garlic and cook 30 seconds. Add the ground turkey and the Mexican spice blend, breaking the meat into small pieces; cook, stirring occasionally, until no pink remains and the turkey reaches 160°F (71°C) on an instant-read thermometer, about 6–8 minutes total.
3. Stir the drained black beans into the turkey, reduce heat to medium, and simmer uncovered 2–3 minutes to heat the beans and let excess moisture evaporate. Add the fresh baby spinach, toss until just wilted (about 1–2 minutes), then remove the pan from the heat.
4. Wipe the skillet or use a second nonstick pan; add a light spritz of oil if needed and pour in the whisked eggs. Scramble over medium heat, stirring, until eggs are fully set and reach 160°F (71°C) — about 3–4 minutes. Transfer scrambled eggs to the turkey-bean-spinach mixture, add the salsa, and stir to combine into a moist filling.
5. Warm each whole-wheat tortilla briefly in a dry skillet or microwave for 15–20 seconds until pliable. Spoon about 3/4 cup of the filling (a level scoop) down the center of each tortilla, fold the sides in, then roll tightly from one end to make a burrito. Wrap each burrito in foil or parchment if storing; for immediate eating, optionally sear seam-side down in the skillet 30–45 seconds to seal and add color.
6. Cool burritos briefly (no longer than 2 hours total at room temperature) before placing in the refrigerator or freezer. Refrigerate for up to 3–4 days; freeze flat in a single layer for up to 3 months, then transfer to a freezer bag. To reheat from frozen, unwrap and microwave covered for 2–3 minutes, then flip and heat another 1–2 minutes until the center reaches 165°F (74°C). From thawed or refrigerated, reheat to 165°F (74°C) before serving. Makes 8 finished burritos; serve 1 burrito per serving (serves 8).