Lightly coat a non-stick skillet with cooking spray and place it over medium heat. Allow the skillet to preheat for 1–2 minutes before adding any ingredients. Starting with a properly heated pan helps the eggs cook evenly and prevents them from sticking to the surface. Avoid using high heat, as it can cause the eggs to cook too quickly and develop a dry, rubbery texture instead of remaining soft and fluffy.

Crack the eggs into a small mixing bowl and add the egg whites. Using a whisk or fork, beat the mixture thoroughly until the yolks and whites are completely combined and slightly frothy. Incorporating a bit of air into the eggs helps create lighter, fluffier scrambled eggs. If desired, season the mixture with a pinch of black pepper, garlic powder, or your favorite seasoning blend to enhance the flavor.

Pour the whisked egg mixture into the preheated skillet and reduce the heat to medium-low. Let the eggs sit undisturbed for about 20–30 seconds before gently stirring with a silicone spatula. Continue cooking for approximately 2–3 minutes, slowly pushing the eggs from the edges toward the center of the pan to form soft curds. Cook just until the eggs are fully set but still moist and tender. Remove them from the heat immediately, as residual heat will continue cooking them slightly and help prevent overcooking.

While the eggs are cooking, place the black beans in a fine-mesh strainer and rinse them thoroughly under cool running water. Draining and rinsing the beans helps remove excess sodium from canned beans and eliminates extra moisture that could make the burrito soggy. Once rinsed, allow the beans to drain well before adding them to the burrito.

Warm the whole wheat tortilla to make it more flexible and easier to roll. Microwave the tortilla for 10–15 seconds on a microwave-safe plate, or heat it in a dry skillet over medium heat for 20–30 seconds per side until it becomes soft and pliable. Warming the tortilla is an important step because it helps prevent cracking or tearing during assembly.

Place the warmed tortilla flat on a clean work surface or plate. Spoon the scrambled eggs down the center of the tortilla, leaving about 1–2 inches of space around the edges. Arranging the filling in the center creates a balanced burrito that is easier to fold and roll securely.

Evenly distribute the drained black beans over the scrambled eggs. Then arrange the sliced avocado on top of the beans. The black beans add extra fiber and plant-based protein, while the avocado contributes a creamy texture and healthy fats that help make the burrito more satisfying.

Spoon the salsa evenly over the avocado and bean mixture, using just enough to add flavor without making the burrito too wet. Sprinkle the shredded reduced-fat cheddar cheese over the top of the filling. The warmth from the eggs will help soften and slightly melt the cheese, creating a deliciously creamy texture throughout the burrito.

Fold the left and right sides of the tortilla inward over the filling. Starting from the edge closest to you, tightly roll the tortilla upward while gently tucking the filling inward as you go. Continue rolling until the burrito is completely sealed. Rolling it tightly helps keep all of the ingredients secure and prevents the filling from spilling out during eating.

Serve the breakfast burrito immediately while it's warm and the cheese is beginning to melt for the best flavor and texture. If preparing burritos for meal prep, allow them to cool completely before wrapping each one individually in parchment paper or aluminum foil. Store refrigerated for up to 3 days or freeze for up to 2 months. Reheat in the microwave, oven, or air fryer until heated through for a quick, protein-packed breakfast on busy mornings.