Step 1 of 13
Sheet Pan Black Bean and Vegetable Breakfast Burritos
Preheat oven to 350°F.
Step 2 of 13
Sheet Pan Black Bean and Vegetable Breakfast Burritos
Line a large baking sheet with parchment paper.
Step 3 of 13
Sheet Pan Black Bean and Vegetable Breakfast Burritos
Finely mince the cilantro and set aside. Finely dice the peppers and onion.
Step 4 of 13
Sheet Pan Black Bean and Vegetable Breakfast Burritos
Set a large skillet over medium-high heat and pour in olive oil. Once the oil is shimmering, add the peppers and onion.
Step 5 of 13
Sheet Pan Black Bean and Vegetable Breakfast Burritos
Cook the vegetables, stirring frequently, until the vegetables are softened and slightly browned, 8-10 minutes. Add the black beans, cumin, coriander, salt, and pepper. Cook, continuing to stir, for 1-2 minutes longer. Transfer the mixture to a large mixing bowl.
Step 6 of 13
Sheet Pan Black Bean and Vegetable Breakfast Burritos
Crack the eggs into a large mixing bowl and beat until smooth.
Step 7 of 13
Sheet Pan Black Bean and Vegetable Breakfast Burritos
Return the skillet to the stovetop and reduce the heat to medium-low. Add the olive oil.
Step 8 of 13
Sheet Pan Black Bean and Vegetable Breakfast Burritos
Once the oil is shimmering, pour the eggs into the skillet. Cook, folding the eggs with a rubber spatula, until they are softly scrambled, 2-3 minutes. Take care not to overcook the eggs. Season with salt and black pepper.
Step 9 of 13
Sheet Pan Black Bean and Vegetable Breakfast Burritos
Remove the skillet from the heat. Divide an equal amount of the eggs and vegetable mixture onto the center of each flour tortilla. Sprinkle an even amount of cheese and minced cilantro onto each burrito.
Step 10 of 13
Sheet Pan Black Bean and Vegetable Breakfast Burritos
Using clean hands, tightly roll each burrito, tucking in the sides to ensure the filling does not fall out. Place the burritos seam-side down onto the baking sheet.
Step 11 of 13
Sheet Pan Black Bean and Vegetable Breakfast Burritos
Bake the burritos on middle rack of oven until heated through, 9-12 minutes.
Step 12 of 13
Sheet Pan Black Bean and Vegetable Breakfast Burritos
Check to see that burritos are done. Remove from oven or add time as needed.
Step 13 of 13
Sheet Pan Black Bean and Vegetable Breakfast Burritos
Remove the burritos from the oven and serve immediately with salsa and sliced avocado, if desired. Leftover burritos may be stored in the refrigerator for up to 3 days, or wrapped in plastic wrap or foil and frozen for 2 months.