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Flavorful Roasted Hatch Green Chile and Black Bean Breakfast Burrito

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A hearty and flavorful breakfast burrito featuring smoky roasted Hatch green chiles, creamy black beans, scrambled eggs, and melty cheddar cheese wrapped in a soft flour tortilla. Perfect for quick mornings or meal prep with a Southwestern twist.

Ingredients

Scale
  • 3–4 medium roasted Hatch green chiles, peeled and seeded (substitute roasted poblano peppers if Hatch not available)
  • 1 can (15 oz) black beans, drained and rinsed
  • 4 large eggs, beaten
  • 1 cup shredded sharp cheddar cheese (about 4 oz)
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 large flour tortillas (10-inch)
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh cilantro, chopped (optional)
  • Sour cream or Greek yogurt, for serving (optional)

Instructions

  1. Preheat broiler or grill pan to high. Roast whole Hatch chiles on the hot surface, turning occasionally until skins are charred and blistered (about 8-10 minutes). Transfer to a bowl and cover tightly to steam for 10 minutes.
  2. Peel off charred skin from chiles, remove seeds and membranes, then chop into bite-sized pieces. Set aside.
  3. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent and slightly caramelized, about 5-6 minutes. Add minced garlic and sauté for 30 seconds until fragrant.
  4. Stir in black beans, ground cumin, smoked paprika, salt, and pepper. Cook for 3-4 minutes until warmed through. Remove mixture from skillet and set aside.
  5. Pour beaten eggs into the same skillet. Scramble gently until just set but still moist, about 2-3 minutes. Season lightly with salt and pepper.
  6. Add roasted Hatch chiles and black bean mixture back into skillet with eggs. Fold together until well mixed and warmed through. Remove from heat and stir in half of the shredded cheddar cheese and chopped cilantro, if using.
  7. Warm tortillas in a dry skillet or microwave for 15-20 seconds to make pliable. Spoon an even amount of filling onto the center of each tortilla. Sprinkle remaining cheese on top.
  8. Fold in sides of tortilla and roll from bottom to enclose filling securely. For a crispy finish, place burritos seam-side down in a hot skillet for 1-2 minutes per side until golden and slightly crisp.
  9. Serve warm, optionally topped with sour cream or Greek yogurt and fresh cilantro. Add hot sauce on the side if desired.

Notes

Do not overcook the eggs to keep them soft and tender. Warm tortillas before rolling to prevent cracking. Roasting Hatch chiles over direct flame gives best smoky flavor; watch closely to avoid burning. For creamier filling, mash half the black beans before adding. Burritos can be made ahead and frozen for up to 2 months. Reheat in microwave or skillet for best texture.

Nutrition

Keywords: Hatch green chile, breakfast burrito, black beans, roasted chiles, scrambled eggs, Southwestern breakfast, easy breakfast, meal prep

Find it online: https://evabake.com/flavorful-roasted-hatch-green-chile-breakfast-burrito-recipe-easy-and-delicious/