Breakfast

Breakfast Burrito

Name: Breakfast Burrito
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups gluten-free flour blend; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup vegetable oil; 1/2 cup chorizo, sliced; 1 cup cooked black beans; 4 large eggs; 1 cup shredded cheese; 1/4 cup chopped fresh cilantro; 1/2 cup diced onion; 2 cloves garlic, minced; 1 tablespoon lime juice

By Joelle Greenwood · June 19, 2026 · Breakfast

Prep20 min

Cook20 min

Total40 min

Serves4

There's something special about starting your day with a warm, satisfying breakfast burrito. As someone who's had to adapt to a gluten-free diet, I've learned that with the right ingredients and techniques, you can create dishes that are not only delicious but also safe for those with dietary restrictions.

My journey into gluten-free cooking began after being diagnosed with celiac disease. At first, it seemed daunting, but as I delved deeper into the world of gluten-free ingredients and cooking methods, I discovered a new world of flavors and possibilities. One of my favorite creations is this breakfast burrito recipe, which combines the richness of chorizo, the earthiness of black beans, and the comfort of scrambled eggs, all wrapped in a tender, gluten-free tortilla.

This recipe is perfect for anyone looking for a hearty, gluten-free breakfast option that's both easy to make and packed with flavor. Whether you're cooking for yourself or a crowd, this breakfast burrito is sure to become a staple in your kitchen.

The key to making this dish truly special is in the details. From the type of chorizo you use to the way you scramble your eggs, each component plays a crucial role in the overall flavor and texture of the burrito. In this recipe, I'll guide you through each step, sharing tips and techniques that will help you create the perfect breakfast burrito every time.

So, let's get started on this culinary journey and explore the world of gluten-free cooking together. With a little practice and patience, you'll be enjoying delicious, homemade breakfast burritos in no time.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's perfect for a quick and satisfying breakfast on-the-go.
The dish is highly customizable, allowing you to add your favorite fillings and toppings.
It's a great option for meal prep, as the burritos can be made ahead of time and reheated as needed.
The recipe is gluten-free, making it accessible to those with dietary restrictions.
It's a crowd-pleaser, perfect for serving to large groups or families.

Why This Recipe Works

The success of this recipe lies in its balance of flavors and textures. The chorizo adds a spicy, savory element, while the black beans provide a boost of fiber and protein. The scrambled eggs, cooked to a fluffy perfection, bind the filling together beautifully.

One of the most critical aspects of this recipe is the use of a gluten-free flour blend for the tortillas. By combining rice flour, tapioca starch, and a binder like xanthan gum, we create a dough that is not only gluten-free but also tender and pliable. The key is to allow the dough to rest for at least 20 minutes, giving the starches time to fully absorb the liquid and the gluten-free flours to hydrate properly.

The cooking technique is also crucial. By cooking the chorizo and black beans in a skillet before adding the scrambled eggs, we ensure that each component is cooked to perfection. The eggs, in particular, are cooked over low heat, stirring constantly, to achieve a creamy, tender texture that complements the other ingredients beautifully.

Finally, the assembly of the burrito is where the magic happens. By adding each component in the right order and using the right amount of filling, we create a burrito that is not only delicious but also visually appealing.

Ingredients You’ll Need

When it comes to making a great breakfast burrito, the ingredients are everything. You'll want to choose the freshest, highest-quality ingredients you can find, from the eggs and chorizo to the black beans and cheese.

One of the most important ingredients in this recipe is the gluten-free flour blend used to make the tortillas. Look for a blend that contains a combination of rice flour, tapioca starch, and a binder like xanthan gum. This will give your tortillas the right texture and structure.

2 cups gluten-free flour blendA combination of rice flour, tapioca starch, and xanthan gum is ideal for creating a tender and pliable dough.
1/2 teaspoon saltUse a high-quality salt to bring out the flavors in the dish.
1/4 teaspoon black pepperFreshly ground black pepper adds a nice depth of flavor to the burrito.
1/4 cup vegetable oilUse a neutral-tasting oil like canola or grapeseed to cook the chorizo and eggs.
1/2 cup chorizo, slicedChoose a high-quality chorizo with a good balance of spice and flavor.
1 cup cooked black beansUse canned or cooked black beans for convenience and to save time.
4 large eggsFresh eggs are essential for creating a fluffy and creamy scrambled egg mixture.
1 cup shredded cheeseA combination of cheddar and Monterey Jack cheese works well in this recipe.
1/4 cup chopped fresh cilantroAdd a sprinkle of fresh cilantro on top of the burrito for a burst of fresh flavor.
1/2 cup diced onionSaute the onion with the chorizo to add a depth of flavor to the dish.
2 cloves garlic, mincedMince the garlic and saute it with the onion and chorizo for added flavor.
1 tablespoon lime juiceAdd a squeeze of fresh lime juice to the scrambled eggs for a burst of citrus flavor.

Equipment You’ll Need

Large mixing bowlMeasuring cups and spoonsElectric mixer10-inch skilletInstant-read thermometerTortilla press or rolling pin

How to Make Breakfast Burrito

1
In a large mixing bowl, combine the gluten-free flour blend, salt, and black pepper. Gradually add in the vegetable oil and mix until the dough comes together.
2
Knead the dough for 5-7 minutes until it becomes smooth and pliable. Cover the dough with plastic wrap and let it rest for at least 20 minutes.
3
Divide the dough into 4-6 equal pieces, depending on how large you want your burritos to be. Roll each piece into a ball and flatten it slightly into a disk shape.
4
Heat a large skillet over medium-high heat. Add the sliced chorizo and cook until browned, about 5-7 minutes. Remove the chorizo from the skillet and set it aside.
5
In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
6
Add the cooked black beans to the skillet and stir to combine with the onion and garlic. Cook for 2-3 minutes until the mixture is heated through.
7
In a separate bowl, whisk together the eggs and a pinch of salt. Add the eggs to the skillet with the black bean mixture and cook over low heat, stirring constantly, until the eggs are scrambled and creamy.
8
Add the cooked chorizo back into the skillet and stir to combine with the egg mixture.
9
Heat a large griddle or skillet over medium heat. Cook the tortillas for 30-45 seconds on each side, until they are lightly browned and pliable.
10
Assemble the burritos by spooning the egg and chorizo mixture onto the center of each tortilla, followed by a sprinkle of shredded cheese and a sprinkle of chopped cilantro. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll the burrito up tightly.
11
Serve the burritos hot, with your favorite toppings such as sour cream, salsa, and avocado.

Expert Tips

Use a high-quality gluten-free flour blend to ensure the tortillas are tender and pliable.
Don't overwork the dough, as this can lead to tough tortillas.
Let the dough rest for at least 20 minutes to allow the starches to fully absorb the liquid.
Use a thermometer to ensure the skillet is at the right temperature for cooking the chorizo and eggs.
Don't overfill the burritos, as this can make them difficult to roll and can lead to filling spilling out.
Experiment with different fillings and toppings to make the dish your own.
Consider using leftover cooked chorizo and black beans to make the dish more efficient.
If you're having trouble getting the tortillas to cook evenly, try using a tortilla press or a cast-iron skillet.

Common Mistakes to Avoid

Overworking the dough, leading to tough tortillas.
Not letting the dough rest long enough, resulting in tortillas that are not pliable.
Not cooking the chorizo and eggs at the right temperature, leading to undercooked or overcooked fillings.
Overfilling the burritos, making them difficult to roll and leading to filling spilling out.
Not using a high-quality gluten-free flour blend, resulting in tortillas that are not tender or pliable.
Not experimenting with different fillings and toppings, leading to a dish that is not personalized to your taste.

Variations and Substitutions

Add diced bell peppers or mushrooms to the skillet with the onion and garlic for added flavor and nutrients.
Use different types of cheese, such as feta or queso fresco, for a unique flavor profile.
Add a sprinkle of chopped fresh cilantro or scallions on top of the burrito for a burst of fresh flavor.
Use leftover cooked chicken or steak instead of chorizo for a different protein source.
Add a dollop of sour cream or Greek yogurt on top of the burrito for a creamy and tangy element.
Experiment with different types of tortillas, such as whole wheat or corn tortillas, for a different texture and flavor.
Add a sprinkle of diced tomatoes or salsa on top of the burrito for a burst of fresh flavor.

What to Serve With Breakfast Burrito

Serve the breakfast burritos hot, with your favorite toppings such as sour cream, salsa, and avocado. Consider serving with a side of hash browns or roasted potatoes for a filling breakfast.

Some other ideas for serving the burritos include:

Serve with a side of hash browns or roasted potatoesTop with sour cream, salsa, and avocadoAdd a sprinkle of chopped fresh cilantro or scallionsUse as a filling for a breakfast taco or quesadilla

Make-Ahead, Storage, Freezing and Reheating

The breakfast burritos can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, simply microwave the burrito for 30-45 seconds or wrap it in a damp paper towel and heat it in the oven at 350°F for 10-15 minutes.

When storing the burritos, make sure to wrap them tightly in plastic wrap or aluminum foil to prevent drying out. You can also store the filling and tortillas separately and assemble the burritos just before serving.

To freeze the burritos, wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag. When you're ready to eat one, simply thaw it overnight in the refrigerator or reheat it in the microwave or oven.

Frequently Asked Questions

What type of gluten-free flour blend should I use?

Look for a blend that contains a combination of rice flour, tapioca starch, and a binder like xanthan gum. This will give your tortillas the right texture and structure.

Can I use leftover cooked chorizo and black beans?

Yes, using leftover cooked chorizo and black beans is a great way to make the dish more efficient and reduce food waste.

How do I prevent the tortillas from becoming tough?

Make sure to not overwork the dough, and let it rest for at least 20 minutes to allow the starches to fully absorb the liquid.

Can I experiment with different fillings and toppings?

Absolutely! The beauty of this recipe is that you can customize it to your taste. Consider adding diced bell peppers or mushrooms, or using different types of cheese or protein sources.

How do I reheat the burritos?

You can reheat the burritos in the microwave for 30-45 seconds or wrap them in a damp paper towel and heat them in the oven at 350°F for 10-15 minutes.

Can I freeze the burritos?

Yes, the burritos can be frozen for up to 2 months. Simply wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag.

How do I prevent the filling from spilling out of the burrito?

Make sure to not overfill the burritos, and fold the bottom edge of the tortilla up over the filling before rolling it up tightly.

Can I use different types of tortillas?

Yes, you can experiment with different types of tortillas, such as whole wheat or corn tortillas, for a different texture and flavor.

The Full Recipe

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