Maya Chen
Hearty, customizable burrito bowls loaded with black beans, fluffy eggs, and colorful veggies—perfect for meal prep and totally freezer friendly!
Recipe Snapshot
- 🍽️ Serves: 6
- ⏱️ Prep Time: 15 minutes
- 🍳 Cook Time: 15 minutes
- 💰 Cost Estimate: $2.00 per serving
Clever Tip:
Wrap individual portions tightly or use airtight meal prep containers before freezing to prevent freezer burn and keep everything fresh.
Why You’ll Love This Recipe
- Easily prepped, portioned, and frozen for busy days
- Balanced with protein, fiber, and veggies for lasting energy
- Works for breakfast, lunch, or dinner—hot or cold!
- Customizable toppings; everyone gets their favorite bowl
- Budget-friendly, filling, and kid-approved
Ingredient Notes
- Black beans: Canned or cooked from scratch; rinse well for best texture
- Eggs: Scrambled until just set—don’t overcook
- Rice: Brown, white, or cauliflower rice for the base
- Bell pepper, onion, spinach: Adds color, crunch, and nutrition
- Cheese: Shredded cheddar, Monterey Jack, or Mexican blend
- Optional: Salsa, avocado, hot sauce, or Greek yogurt for topping
Ingredients
- ▢ 6 large eggs
- ▢ 1 cup shredded cheese
- ▢ 2 cups cooked rice (any kind)
- ▢ 1 can (15oz) black beans, rinsed and drained
- ▢ 1 red bell pepper, diced
- ▢ 1 small onion, diced
- ▢ 1 cup baby spinach, chopped
- ▢ 2 tbsp olive oil
- ▢ 1/2 tsp cumin
- ▢ 1/2 tsp chili powder
- ▢ 1/2 tsp salt
- ▢ 1/4 tsp black pepper
- ▢ Optional: salsa, avocado, Greek yogurt, hot sauce
Step-by-Step Instructions
- Heat olive oil in a skillet. Sauté onion and bell pepper until soft. Add spinach and cook until wilted.
- In a bowl, whisk eggs with salt, pepper, cumin, and chili powder. Pour into pan; scramble gently until just set.
- Warm the beans and rice separately, seasoning each lightly.
- To assemble: In each bowl or container, layer rice, beans, veggie-egg scramble, and cheese. Add toppings if serving fresh.
- For freezing: Omit fresh toppings. Cool, seal tightly, and freeze up to 2 months.
- To serve: Microwave until piping hot, then add salsa, avocado, or yogurt if desired.
Helpful Tips
- Let all layers cool before assembling for freezing
- Freeze in single-serve meal prep containers for grab-and-go breakfasts
- Label with date; use within 2 months for best quality
Expert Tips for the Best Results
- Add salsa after reheating to keep bowls from getting soggy
- Try different cheeses or add shredded chicken or ground turkey for variety
- Double the recipe to stock your freezer and save time later on!
Meal Prep & Freezing Tips
- Prep Ahead: Cook all components, assemble, and freeze for busy days
- Storage: Airtight containers keep bowls fresh in fridge up to 4 days
- Freezing: Cool completely, then freeze in portions for up to 2 months
Frequently Asked Questions
- Can I use different beans? Yes! Pinto, kidney, or a mix work great.
- Vegan swap? Use tofu scramble, dairy-free cheese, and omit eggs.
- How to serve after freezing? Reheat until steaming hot, then top with salsa or avocado.
- Low-carb option? Use cauliflower rice.
Conclusion
Freezer-Friendly Black Bean & Egg Burrito Bowls are perfect for stocking your fridge and freezer—balanced, hearty, and ready for any meal!
Freezer-Friendly Black Bean & Egg Burrito Bowls
The ultimate make-ahead breakfast—protein-packed, portable, and perfect for the freezer.
Ingredients
- *Ingredient costs are estimated based on bulk purchasing and typical grocery prices and may vary.
- 6 large eggs
- 1 cup shredded cheese
- 2 cups cooked rice any kind
- 1 can 15oz black beans, rinsed and drained
- 1 red bell pepper diced
- 1 small onion diced
- 1 cup baby spinach chopped
- 2 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Optional:
- salsa, avocado, Greek yogurt, hot sauce
Instructions
- Prepare Vegetables: Heat olive oil in a large non-stick skillet over medium heat. Add the diced bell pepper and sauté for 5–7 minutes until they are tender-crisp. Remove from skillet and set aside in a bowl.
- Cook Eggs: In a medium bowl, whisk the eggs with chili powder, a pinch of salt, and pepper until well combined. Pour the egg mixture into the same skillet (no need to clean it) and scramble over medium heat until just cooked through and fluffy, about 3-5 minutes.
- Assemble Bowls: Divide the cooked rice evenly among four freezer-safe meal prep containers. On top of the rice in each container, arrange a quarter of the scrambled eggs, a quarter of the rinsed black beans, and a quarter of the sautéed bell peppers.
- Add Toppings: Top each bowl with a generous dollop of salsa and a sprinkle of shredded cheese. (These can be added before freezing as they thaw and reheat well).
- Cool Completely: Allow the assembled bowls to cool down completely to room temperature before covering them with airtight lids. This prevents condensation and ice crystal formation when freezing.
Notes
Clever Tip
Cook a large batch of rice (Strategy 1 from our Meal Prep Guide!) on Sunday and use it as the base for these bowls to cut the cook time down to just 10 minutesMeal Prep Notes (Freezing & Reheating)
- Freezing: Store the cooled, covered bowls in the freezer for up to 3 months. Ensure your containers are specifically labeled as freezer-safe.
- Reheating: To reheat, remove the lid (or replace with a microwave-safe lid if freezing with plastic wrap). Microwave on high for 3–5 minutes, stirring halfway, until the contents are piping hot. If desired, add a splash of water or broth if the rice seems dry after reheating.
- Optional Fresh Toppings: For extra freshness after reheating, add a spoonful of Greek yogurt, a slice of avocado, or a sprinkle of fresh cilantro!
