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Un-Belly Bomb Breakfast Burritos with Pulled Pork and Smokey Black Beans


7-8 Burritos

If you clicked to this recipe from the Pulled Pork Sliders recipe, then you know you likely have a good amount of leftover pulled pork. Be sure to squeeze or press as much liquid out of the pork as you can before assembling. The beans are the foundation to this recipe. They should come out almost looking like refried beans, but silkier. Again, there shouldn’t be any liquid in them or that burrito will be a mess!


Whole Grain Tortillas, 7 -8

Pulled Pork, ~ 2 cups

Goat Cheddar Cheese, ~ 1 ½ cup shredded

Eggs, 7 large

Green Chilis, 1 can, drained

Black Beans, 2 cans, one drained, one not drained

Garlic, 2 cloves, slivered

Cumin, 1 Tsp

Olive Oil, 2 ½ Tsps.

Cilantro, 1 bunch chopped

Chipotle Peppers in Adobo Sauce, 1 can

Please buy organic whenever possible!


This is an assembly line recipe.  You will need everything made up ahead of time and ready to go.   If you are making these and wrapping in foil or plastic wrap to warm up and eat at another time, do not get too worried about how hot the various items need to be kept.  However, these instructions will presume that you are serving the burritos immediately.


*See the Pulled Pork recipe here, you will need about two cups (warmed up). You can either warm it up in the microwave or on the skillet used to prep the tortilla.


Make the black beans.  Using a heavy bottomed saucepan, add the olive oil, garlic, and cumin.  Turn on the heat to medium high and sauté the garlic until softened – about a minute.  Add the black beans right away – as indicated, one can should have the liquid remaining.  Turn the heat to medium-low and simmer (you will need to stir often and scrape bottom of pan) until the liquid is just about evaporated and the beans are congealed and milky soft. 


Make the scrambled eggs.  Whisk together the 7 eggs, a splash of almond milk, salt and pepper.  Add the can of drained diced green chilis.  Using a sauté pan set to medium high, pour the egg mixture in and scramble the eggs to a medium hard consistency.  Set aside.


Set up the assembly line.  Heat up a flat skillet, place one tortilla and cover with about 1/3 cup shredded goat cheddar cheese.  Cover with a lid to help melt the cheese.  Remove to work surface. 


Black beans first – spread about 2 -3 Tbs. of black beans off center on the tortilla in a line that does not go edge to edge, leaving a good inch and half clearance. 


Next add the pulled pork – about a 3 Tbs.   Place on top of beans and flatten down as best as you can.


Now add the scrambled eggs – another 3 Tbs.  – place on top of the pulled pork. 

Lastly, using a small spoon, well up about a teaspoon of Chipotle Adobo sauce and drop/drizzle over the eggs.  Sprinkle chopped cilantro over the length of the fillings.


Now, wrap it up!  I won’t assume everyone is a pro (at this often more difficult than it looks task), so check out a quick learner video here:

Serve cut in half or wrap each burrito in foil or plastic wrap, refrigerate.  Refrigerated burritos last up to one week.

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