Beef Breakfast Burrito


Fuss-free beef breakfast burrito, ready in less than 20 minutes and does not need any butter or olive oil! Recipe for 4 people.

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Beef breakfast burrito
Veronique van Ohmydish

Made by Véronique

Published at 2015-12-20, this recipe is for 4 people and takes 20 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 16-03-2021

20 minutes 4 people Lunch
Beef breakfast burrito


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  • A handful of fresh (curled) lettuce
  • 250 gram (~9 ounces) minced meat
  • Philadelphia cream cheese (classic)
  • 4 tortillas
  • Small can of corn
  • 1 red bell pepper
  • Small can of black beans
  • 2 ripe tomatoes
  • Chives
  • Salt and pepper to taste
Beef breakfast burrito ingredients
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Kitchen equipment

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  • Large skillet
  • Medium-sized skillet
  • Chef's knife + cutting board
  • Tablespoon
  • Lettuce dryer (optional, but handy!)

Beef Breakfast Burrito

20 minutes 4 people Lunch

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Preparation -- 10 minutes

Rinse the two ripe tomatoes, red bell pepper and lettuce. Dry a handful of lettuce using the lettuce dryer. It's no problem if you don't have one, dry off the lettuce by shaking it and/or using a clean kitchen towel (don't use paper towels) to dry off.

Slice the two red tomatoes in thin slices using your chef's knife and cutting board, set aside. Cut the red bell pepper in quarters, remove the seeds and finely dice it.

Drain liquids from the can of corn and black beans.  

Beef breakfast burrito
Beef breakfast burrito

Cooking the beef breakfast burrito -- 10 minutes

Heat up the medium-sized skillet. Add in the minced meat (without oil or butter) along with the finely diced red bell pepper. We are not using any butter or olive oil for this, because of the high amount of water inside the red bell pepper.

Cook the meat until browned, season with salt and pepper. Meanwhile, heat up the large skillet until very hot. Add in one tortilla at the same time. Bake one side until slightly browned, turn around and bake the other side.

Cook the other 3 tortillas in the same way. When the tortillas are baked and the meat is ready, coat the tortilla with philadelphia cream cheese. We found that using the back-side of a regular tablespoon works best for this, instead of using a bread knife.

Scoop 1-2 tablespoons of minced meat in the middle of the tortilla. Add lettuce, slices of tomato, corn and black beans to your liking. Garnish with finely chopped chives.

Repeat this step for the other 3 tortillas, enjoy! tip: prepare the minced meat and baked tortillas one day in advance to speed up breakfast the next morning!

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