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4 eggs
¼ cup nonfat or 1% milk
salt, pepper and chili powder to taste
1 teaspoon vegetable oil
4 (10-inch) flour tortillas
1 cup fat-free refried beans
½ cup (2 ounces) grated cheddar cheese
1 tomato, chopped


  1. Wash hands with soap and water.
  2. Mix eggs, milk and seasonings in a bowl.
  3. Heat oil in skillet over medium-high heat (350 degrees F in an electric skillet).
  4. Pour eggs into skillet. Stir and cook until firm.
  5. Warm the tortillas on a griddle, or wrap in foil and heat in the oven.
  6. Warm the refried beans in a separate pan.
  7. On each tortilla, layer 1/4 of refried beans, eggs, cheese and tomato.
  8. Roll the burrito, cut in half, and enjoy!
  9. Refrigerate leftovers within 2 hours.


  • Try your favorite salsa in place of the tomato. 
  • Use other vegetables that you have on hand, such as bell peppers or corn.
  • Serve with guacamole, light sour cream, plain yogurt or salsa. Try using Food Hero salsa recipes from the Latinx workgroup: Salsa Roja and Salsa Verde
  • Add chopped cilantro for more flavor.

Thanks to the OSU Extension Latinx Work Group for this recipe.

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4 Burritos
Prep time:
10 minutes
Cooking time:
15 minutes
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