Gluten-Free Breakfast Burrito

Gluten-Free Breakfast Burrito

Julia

This Gluten-Free Breakfast Burrito is the ultimate solution for busy mornings when you need a nutritious, satisfying meal that travels well. Wrapped in a soft gluten-free tortilla, this portable powerhouse combines fluffy scrambled eggs, protein-rich black beans, and creamy avocado for a balanced breakfast that keeps you energized throughout the morning. The combination of textures and flavors creates a harmonious blend that rivals any traditional breakfast burrito.

What makes this recipe truly special is its versatility and meal-prep friendliness. You can easily customize it with your favorite additions like salsa, cheese, or sautéed vegetables, and it's perfect for making ahead in batches. Simply wrap each burrito in foil or parchment paper, store in the refrigerator or freezer, and reheat when needed. The gluten-free tortilla holds up beautifully, maintaining its texture without becoming soggy or falling apart.

This breakfast burrito isn't just about convenience—it's packed with nutrition. The eggs provide high-quality protein and essential vitamins, black beans add fiber and complex carbohydrates for sustained energy, and avocado contributes healthy fats that keep you feeling full. Whether you're managing celiac disease, gluten sensitivity, or simply choosing a gluten-free lifestyle, this recipe proves that dietary restrictions don't mean sacrificing flavor or convenience. It's a delicious way to start your day off right, whether you're eating at home or taking it on the go.

Julia

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

15 minutes
None servings
385 calories
Fat 18.00g
Carbs 38.00g
Protein 18.00g

Ingredients

6 Nonelarge eggs
2 tbspmilk
1/2 tspsalt
1/4 tspblack pepper, freshly ground
1 tbspolive oil or butter
1 can (15 oz)black beans, drained and rinsed
1/4 tspcumin
4 large (10-inch)gluten-free tortillas
1 largeripe avocado, sliced
1/2 cupshredded cheddar cheese (optional)
1/4 cupsalsa (optional)
2 tbspfresh cilantro, chopped (optional)

Equipment

medium mixing bowl
measuring cups and spoons
small saucepan
knife and cutting board
spatula
whisk or fork
small microwave-safe bowl
large non-stick skillet
aluminum foil or parchment paper

Clean Eating

Aligns perfectly with clean eating principles by using whole, minimally processed ingredients like fresh eggs, black beans, avocado, and gluten-free tortillas. The recipe emphasizes natural, recognizable foods without artificial additives.

Flexitarian Diet

A great flexitarian option that provides plant-based protein from black beans while offering the option to add eggs or cheese. The recipe centers on vegetables and legumes with animal products as a supporting element.

Gluten-Free Diet

This recipe is perfectly suited for a gluten-free diet, using gluten-free tortillas and naturally gluten-free ingredients like eggs, black beans, and avocado. The recipe explicitly highlights its gluten-free status and ensures safe ingredients for those with gluten sensitivities or celiac disease.

Intermittent Fasting

Ideal for intermittent fasting with its balanced macronutrients and nutrient-dense ingredients. The combination of protein from eggs and black beans, healthy fats from avocado, and moderate carbohydrates makes this a satisfying meal during eating windows.

Mindful Eating

Supports mindful eating with its diverse textures, colors, and nutritious ingredients. The recipe encourages slow, conscious consumption by offering a balanced, visually appealing meal that engages multiple senses.

Instructions

1

Crack the eggs into a medium mixing bowl. Add the milk, salt, and black pepper.

1 min
2

Whisk the egg mixture vigorously for about 30 seconds until well combined and slightly frothy.

1 min
3
1 min

Heat the olive oil or butter in a large non-stick skillet over medium heat until shimmering, about 1 minute.

4

Pour the egg mixture into the hot skillet and let it sit undisturbed for 20 seconds to begin setting.

5
4 min

Using a spatula, gently push the eggs from the edges toward the center, creating soft curds. Continue cooking and stirring gently until the eggs are just set but still moist, about 3-4 minutes total. Remove from heat.

6
1 min

In a small microwave-safe bowl, combine the drained black beans with cumin. Microwave for 1 minute until warmed through, or warm them in a small saucepan on the stove.

7
2 min

Warm each gluten-free tortilla by placing it directly over a gas flame for 10 seconds per side, or in a dry skillet over medium heat for 15-20 seconds per side, until pliable.

8

Lay one warmed tortilla flat on a clean work surface. Place about one-quarter of the scrambled eggs in a horizontal line across the center of the tortilla, leaving 2 inches on each side.

9

Top the eggs with one-quarter of the warmed black beans, one-quarter of the avocado slices, and optional cheese, salsa, and cilantro if using.

1 min
10

Fold the left and right sides of the tortilla over the filling, then fold the bottom edge up and over the filling. Roll tightly away from you to create a secure burrito.

11

Repeat the assembly process with the remaining 3 tortillas and filling ingredients.

2 min
12

Serve immediately, or wrap each burrito tightly in foil or parchment paper for grab-and-go convenience. Store wrapped burritos in the refrigerator for up to 3 days or freeze for up to 1 month.

1 min

Frequently Asked Questions