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Ranchero Beans Breakfast Burrito

This breakfast burrito is pack-filled with flavorful ranchero beans, fluffy scrambled eggs, roasted peppers and onions and lots of cheese
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Breakfast, Mexican
Servings: 6 servings
Author: Silvia Ribas


  • 6 habanero lime tortillas or any of your preference
  • 1 can 15oz ranchero beans rinsed
  • 6 eggs
  • 1 small onion
  • 1 red bell pepper
  • 1 tsp olive oil
  • 1 tbsp butter
  • 1 cup Mexican style shredded cheese
  • salt and pepper to taste
  • fresh cilantro


  • Heat oil in a medium size skillet. Add in onions and bell pepper, season with salt and pepper and sauté for 10 minutes, stirring occasionally.
  • Meanwhile melt butter in a medium size skillet. Whisk eggs in a bowl to combine. Pour the eggs in the buttered skillet and stir using a soft spatula until cooked (about 5 minutes). When cooked through remove from stove and set aside.
  • When done, remove onion and peppers from skillet. Set aside. Using the same skillet add in the rinsed beans to warm (2-3 minutes). Remove from stove

Arranging the Burrito

  • Lay a single habanero lime tortilla on the table/ counter. Add a generous spoon full of eggs to the center of the tortilla. Then add a tbsp size scoop of beans, onions and peppers and sprinkle with cheese.
  • Bring the two sides to the center (left, right) and hold it down while with your thumbs bring the bottom flap over the side folds. Hold it in place while you bring the top flap over, closing the burrito. Flip the burrito down, keeping the open side down at all times. Garnish with fresh cilantro and serve with avocado and sour cream.