Make-Ahead Mexican Egg and Bean Burritos

  • 6 large eggs
  • 1 tsp. cumin
  • 1/2 tsp chili powder
  • 1 tsp. oregano
  • ¼ teaspoon ground pepper
  • ¼ teaspoon garlic powder
  • 1 tablespoon olive oil
  • 4 cups chopped baby spinach
  • ½ cup green onions (white ends and some green stems)
  • ¼ cup crumbled reduced-fat feta cheese (1 oz.)
  • ½ (15 ounce) can low-sodium black beans ( ¾ cup), drained and rinsed
  • 1 medium tomato, chopped
  • 4 8-inch whole-wheat tortillas


  1. Whisk eggs, and spices in a medium bowl until well combined.
  2. Heat oil in a large skillet over medium heat. Add spinach; cook until wilted, 1 to 2 minutes. Add the egg mixture and green onions; cook, stirring occasionally, until the eggs are just set, about 3 minutes.
  3. Divide the egg mixture, feta, beans, and tomato among the tortillas. Roll each tortilla snugly, tucking in the ends as you go. Wrap each in heavy-duty foil, label, and freeze.
  4. To serve, unwrap one burrito, discard foil, and place on a microwave-safe plate. Cover with a paper towel and microwave on High until steaming hot throughout, 1 to 2 minutes.
  5. Repeat for additional burritos, as needed.