Chipotle Breakfast Burrito-The Little Shop of Olive Oils

Chipotle Breakfast Burrito


  • 2 large tortilla wraps
  • 4 large eggs
  • 1/4 cup milk
  • 2 tablespoons Chipotle Premium Extra Virgin Olive Oil
  • 1/2 cup diced bell peppers (any color or a mix)
  • 1/4 cup diced red onion
  • 1/2 cup black beans, rinsed and drained
  • 1/2 avocado, sliced
  • 1/2 cup shredded cheddar cheese (or any cheese of your preference)
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/4 cup cooked and crumbled breakfast sausage or bacon


  • Heat 1 tablespoon of EVOO in a skillet over medium heat.
  • Add the diced bell peppers and red onion, and sauté until they soften, about 3-4 minutes.
  • In a bowl, whisk together the eggs, milk, salt, and pepper.
  • Push the sautéed vegetables to one side of the skillet and add the remaining tablespoon of EVOO to the other side.
  • Pour the egg mixture into the skillet on the side with the EVOO.
  • Let the eggs set slightly, then gently stir and scramble until fully cooked.
  • Lay out the tortilla wraps on a flat surface.
  • Evenly distribute the scrambled egg and vegetable mixture onto the center of each tortilla.
  • Add black beans, avocado slices, and shredded cheese on top.
  • If using, sprinkle the cooked and crumbled breakfast sausage or bacon over the top.
  • Fold in the sides of the tortilla and then roll it up from the bottom, enclosing the filling to form a burrito.
  • Heat a dry skillet or griddle over medium heat.
  • Place the rolled burritos, seam-side down, on the skillet.
  • Cook for about 2 minutes on each side, until the tortilla is golden brown and the cheese has melted.
  • Cut the breakfast burrito in half, if desired, and serve immediately with your favorite salsa, sour cream, or hot sauce.


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