10 Delicious Flannerys Bacon Avocado Burritos Recipes

Ready to spice up your mealtime with something irresistibly tasty? Our roundup of 10 Delicious Flannerys Bacon Avocado Burritos Recipes is here to transform your ordinary dinners into a fiesta of flavors. Perfect for busy weeknights or lazy weekends, these burritos combine crispy bacon, creamy avocado, and more in ways you’ve never imagined. Dive in and discover your next favorite dish!

Crispy Bacon and Avocado Breakfast Burrito

Howdy, breakfast lovers! If you’re tired of the same old morning routine, let’s taco ’bout a game-changer that’ll wrap up your hunger in a warm, crispy hug. This isn’t just any breakfast burrito—it’s a symphony of crunch, creaminess, and everything in between.

Ingredients

• 4 strips of thick-cut applewood-smoked bacon
• 2 large pasture-raised eggs, lightly beaten
• 1/2 ripe Hass avocado, sliced
• 1/4 cup shredded sharp cheddar cheese
• 1 tbsp clarified butter
• 1 10-inch flour tortilla
• 1 tbsp fresh cilantro, chopped
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat a skillet over medium heat and cook the bacon until crispy, about 4 minutes per side. Transfer to a paper towel-lined plate to drain.
2. In the same skillet, reduce heat to low and add clarified butter. Pour in the beaten eggs, stirring gently with a silicone spatula until softly scrambled, about 2 minutes.
3. Warm the flour tortilla in a dry skillet over medium heat for 30 seconds per side, or until pliable.
4. Layer the scrambled eggs, crispy bacon, avocado slices, and shredded cheddar cheese onto the center of the tortilla.
5. Sprinkle with smoked paprika, salt, and freshly ground black pepper, then garnish with chopped cilantro.
6. Fold the sides of the tortilla inward, then roll from the bottom up to encase the filling tightly.
7. Return the burrito to the skillet, seam side down, and cook over medium heat for 2 minutes per side, or until golden and crisp.

Voilà! You’ve just crafted a breakfast burrito that’s a crispy, creamy, cheesy masterpiece. Serve it with a side of salsa for an extra kick, or wrap it in parchment paper for a breakfast on the go that actually stays put.

Spicy Bacon Avocado Burrito with Chipotle Sauce

Dare to dive into a flavor fiesta with this Spicy Bacon Avocado Burrito, where every bite is a bold adventure wrapped in a warm tortilla. Perfect for those who like their breakfast with a side of sass and a dash of heat, this dish is a game-changer for your morning routine.

Ingredients

• 1 large flour tortilla, 10-inch diameter
• 2 strips thick-cut bacon, chopped
• 1/2 ripe avocado, sliced
• 1/4 cup shredded Monterey Jack cheese
• 2 tbsp chipotle sauce
• 1/4 cup black beans, rinsed and drained
• 1/4 cup cooked scrambled eggs, pasture-raised and lightly beaten
• 1 tbsp unsalted butter
• 1/4 tsp smoked paprika
• 1/8 tsp garlic powder
• Salt to taste

Instructions

1. Heat a medium skillet over medium heat. Add chopped bacon and cook until crispy, about 5 minutes. Remove bacon and set aside on a paper towel-lined plate.
2. In the same skillet, melt unsalted butter over medium heat. Add pasture-raised, lightly beaten eggs and scramble until just set, about 2 minutes. Season with smoked paprika, garlic powder, and a pinch of salt. Remove from skillet.
3. Warm the flour tortilla in the skillet for about 30 seconds on each side until pliable.
4. Spread chipotle sauce evenly over the center of the tortilla. Layer with scrambled eggs, crispy bacon, sliced avocado, black beans, and shredded Monterey Jack cheese.
5. Fold the sides of the tortilla inward, then roll from the bottom up tightly to enclose the filling.
6. Return the burrito to the skillet, seam side down, and cook over medium heat for 2-3 minutes until golden and crisp. Flip and repeat on the other side.

Just when you thought breakfast couldn’t get any better, this burrito comes along with its creamy avocado, smoky bacon, and a kick of chipotle that’ll wake up your taste buds. Serve it with an extra drizzle of chipotle sauce for those who dare to go bold, or slice it in half to reveal the colorful layers inside.

Grilled Chicken Bacon Avocado Burrito

Zesty and zippy, this Grilled Chicken Bacon Avocado Burrito is the superhero of your meal prep, swooping in to save your taste buds from the mundane. Packed with smoky, creamy, and crunchy elements, it’s a flavor fiesta wrapped in a warm tortilla hug.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 4 strips thick-cut bacon, cooked until crispy and crumbled
• 1 ripe avocado, sliced
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup sour cream
• 2 tbsp freshly squeezed lime juice
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to taste
• 4 large flour tortillas

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a bowl, toss the chicken slices with olive oil, smoked paprika, ground cumin, and salt until evenly coated.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to retain juices.
4. Warm the tortillas on the grill for about 30 seconds per side to make them pliable.
5. Layer each tortilla with sliced grilled chicken, crumbled bacon, avocado slices, shredded Monterey Jack cheese, and a dollop of sour cream.
6. Drizzle with lime juice for a bright kick. Tip: Roll the burrito tightly, tucking in the sides as you go to prevent fillings from escaping.
7. For an extra crispy exterior, grill the assembled burrito for 1-2 minutes per side. Tip: Use a grill press or a heavy pan to flatten slightly for even cooking.

Outrageously delicious, this burrito boasts a perfect harmony of textures—juicy chicken, crispy bacon, and creamy avocado, all melded together with melted cheese. Serve it with a side of fiery salsa or a cool cucumber salad for a meal that’s anything but ordinary.

Vegetarian Bacon Avocado Burrito with Black Beans

Just when you thought burritos couldn’t get any better, we’re throwing a curveball your way with a Vegetarian Bacon Avocado Burrito that’s packed with smoky flavors and creamy textures. This isn’t just any burrito; it’s a handheld masterpiece that’ll make you forget all about its meaty counterparts.

Ingredients

• 1 cup cooked black beans, drained and rinsed
• 2 large flour tortillas
• 1 ripe avocado, sliced
• 4 strips vegetarian bacon, cooked until crispy
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1 tbsp olive oil
• Salt to taste

Instructions

1. Heat olive oil in a skillet over medium heat (350°F) and warm the black beans with smoked paprika and cumin for 5 minutes, stirring occasionally.
2. While the beans warm, lay out the flour tortillas on a clean surface and evenly distribute the Monterey Jack cheese across each.
3. Spread the warm black beans over the cheese, allowing the heat to slightly melt the cheese.
4. Arrange the avocado slices and crispy vegetarian bacon strips on top of the beans.
5. Drizzle with lime juice and a dollop of sour cream, then season lightly with salt.
6. Fold the sides of the tortilla inward, then roll tightly from the bottom to encase all the fillings.
7. Return the burrito to the skillet, seam side down, and cook for 2-3 minutes on each side until golden and crisp.
8. Remove from heat, let rest for a minute, then slice in half diagonally for serving.

Fantastically creamy with a satisfying crunch, this burrito is a symphony of textures. Serve it with a side of spicy salsa or a chilled cucumber salad for a refreshing contrast.

Bacon Avocado Burrito with Scrambled Eggs

Buckle up, buttercups, because we’re about to dive into a breakfast burrito that’s so good, it’ll make your morning alarm clock seem like a welcome guest. Packed with crispy bacon, creamy avocado, and fluffy scrambled eggs, this burrito is the superhero of breakfasts, here to save your day from the mundane.

Ingredients

• 4 strips of thick-cut bacon, diced
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup sharp cheddar cheese, shredded
• 1/2 ripe avocado, sliced
• 1 large flour tortilla
• 1 tbsp clarified butter
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp fresh cilantro, chopped

Instructions

1. In a skillet over medium heat, cook the diced bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain.
2. In the same skillet, melt the clarified butter over medium-low heat. Add the lightly beaten eggs, sea salt, and black pepper. Gently scramble the eggs until just set, about 3 minutes.
3. Warm the flour tortilla in a dry skillet over medium heat for 30 seconds per side, or until pliable.
4. Layer the scrambled eggs, crispy bacon, sliced avocado, shredded cheddar cheese, and chopped cilantro in the center of the tortilla.
5. Fold the sides of the tortilla inward, then roll from the bottom up to encase the filling tightly.
6. Return the burrito to the skillet, seam side down, and cook over medium heat for 2 minutes per side, or until golden brown and crispy.

Just imagine biting into this burrito: the crunch of the bacon, the silkiness of the avocado, and the melt-in-your-mouth eggs all wrapped in a toasty tortilla. Serve it with a side of salsa verde for an extra kick, or enjoy it as is for a breakfast that’s anything but ordinary.

Sweet Potato Bacon Avocado Burrito

Hold onto your hats, folks, because this Sweet Potato Bacon Avocado Burrito is about to rock your world with its perfect blend of smoky, creamy, and downright delicious flavors. It’s the kind of meal that makes you wonder how you ever lived without it.

Ingredients

• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 4 slices of thick-cut, applewood-smoked bacon, chopped
• 1 ripe Hass avocado, sliced
• 1/2 cup of black beans, rinsed and drained
• 1/4 cup of crumbled queso fresco
• 2 large flour tortillas
• 1 tbsp of extra-virgin olive oil
• 1/2 tsp of smoked paprika
• 1/4 tsp of ground cumin
• Salt to taste

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced sweet potato with olive oil, smoked paprika, cumin, and a pinch of salt until evenly coated. Spread in a single layer on the prepared baking sheet.
3. Roast the sweet potatoes for 25 minutes, or until tender and slightly caramelized, flipping halfway through for even cooking.
4. While the sweet potatoes roast, cook the chopped bacon in a skillet over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate to drain.
5. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
6. Divide the roasted sweet potatoes, crispy bacon, black beans, sliced avocado, and crumbled queso fresco evenly between the two tortillas.
7. Fold the sides of the tortillas over the filling, then roll tightly from the bottom to form a burrito.
8. Return the burritos to the skillet, seam side down, and cook over medium heat for 1-2 minutes per side, or until golden and crispy.

Ready to dive in? This burrito boasts a delightful contrast of textures, from the creamy avocado to the crispy bacon, all wrapped up in a warm, slightly charred tortilla. Serve it with a side of salsa verde for an extra kick, or enjoy it as is for a meal that’s as satisfying as it is simple to make.

Bacon Avocado Burrito with Cilantro Lime Rice

Get ready to wrap your taste buds in a hug with this Bacon Avocado Burrito with Cilantro Lime Rice—because breakfast, lunch, or dinner deserves a little excitement.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 cups water
• 1/2 cup fresh cilantro, finely chopped
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1/2 tsp sea salt
• 4 slices thick-cut bacon, cooked until crispy and crumbled
• 1 large avocado, sliced
• 4 large flour tortillas
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup sour cream
• 1 tbsp unsalted butter

Instructions

1. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
2. Remove the rice from heat and let it sit, covered, for 5 minutes. Fluff with a fork, then gently fold in the cilantro, lime juice, lime zest, and sea salt. Tip: For maximum flavor, add the lime zest while the rice is still warm.
3. Heat a large skillet over medium heat and melt the unsalted butter. Place a tortilla in the skillet, sprinkle with 1/4 of the Monterey Jack cheese, and heat until the cheese begins to melt, about 1 minute.
4. On one half of the tortilla, layer 1/4 of the cilantro lime rice, crumbled bacon, avocado slices, and a dollop of sour cream. Tip: For an extra kick, add a dash of hot sauce before folding.
5. Fold the tortilla over the filling, pressing gently. Cook for another minute on each side until golden brown. Repeat with remaining tortillas and ingredients.

Lusciously creamy avocado meets the smoky crunch of bacon, all hugged by the zesty embrace of cilantro lime rice. Serve this burrito with a side of salsa verde for an extra layer of flavor that’ll make your taste buds dance.

BBQ Bacon Avocado Burrito with Coleslaw

Who knew that the love child of a BBQ joint and a taqueria could be this delicious? This BBQ Bacon Avocado Burrito with Coleslaw is a flavor-packed fiesta wrapped in a warm tortilla, proving that some of the best things in life are indeed rolled up.

Ingredients

• 1 large flour tortilla (10-inch diameter)
• 1/2 cup pulled pork, smoked and shredded
• 2 strips thick-cut bacon, cooked until crispy and crumbled
• 1/2 ripe avocado, sliced
• 1/4 cup coleslaw mix (shredded cabbage and carrots)
• 2 tbsp BBQ sauce, preferably hickory-smoked
• 1 tbsp sour cream
• 1 tsp lime juice, freshly squeezed
• 1/4 tsp smoked paprika
• 1/8 tsp sea salt

Instructions

1. Preheat a dry skillet over medium heat (350°F) for 1 minute. Warm the flour tortilla for 30 seconds per side until pliable and slightly toasted.
2. Layer the pulled pork evenly over the center of the tortilla, leaving a 1-inch border. Drizzle with 1 tbsp of BBQ sauce.
3. Scatter the crumbled bacon over the pork, followed by the avocado slices. Sprinkle with smoked paprika and sea salt.
4. In a small bowl, mix the coleslaw mix with sour cream and lime juice. Spoon this mixture over the avocado.
5. Drizzle the remaining 1 tbsp of BBQ sauce over the coleslaw.
6. Fold the sides of the tortilla inward, then roll from the bottom up, tucking the ingredients tightly as you go. Tip: Use a piece of parchment paper to help roll if the tortilla is too full.
7. Cut the burrito in half diagonally for a professional presentation. Tip: A serrated knife works best to prevent squishing.
8. Serve immediately. Tip: Pair with a cold craft beer to complement the smoky flavors.

Heavenly is the first word that comes to mind with each bite of this burrito—the creamy avocado and crunchy coleslaw play off the smoky pork and bacon beautifully. For an extra kick, serve with a side of pickled jalapeños or a drizzle of hot sauce.

Bacon Avocado Burrito with Sour Cream and Salsa

Let’s taco ’bout a game-changer in the breakfast burrito scene—your mornings are about to get a major upgrade with this Bacon Avocado Burrito, a masterpiece that’s as fun to make as it is to devour. Packed with crispy bacon, creamy avocado, and a tangy duo of sour cream and salsa, it’s the flavor fiesta your taste buds have been dreaming of.

Ingredients

• 4 strips of thick-cut bacon, cooked until crisp and crumbled
• 1 large ripe avocado, sliced
• 1/2 cup sour cream
• 1/4 cup salsa
• 2 large pasture-raised eggs, lightly beaten
• 1/4 cup shredded sharp cheddar cheese
• 2 large flour tortillas
• 1 tbsp clarified butter
• Salt and freshly ground black pepper to taste

Instructions

1. Heat clarified butter in a non-stick skillet over medium heat until shimmering, about 1 minute.
2. Pour the lightly beaten eggs into the skillet, stirring gently with a silicone spatula to create soft curds, about 2 minutes. Tip: Remove from heat just before they’re fully set to avoid overcooking.
3. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted.
4. Layer each tortilla with scrambled eggs, crumbled bacon, avocado slices, shredded cheddar cheese, a dollop of sour cream, and a spoonful of salsa. Tip: Distribute ingredients evenly for the perfect bite every time.
5. Fold the sides of the tortilla inward, then roll tightly from the bottom to encase the filling. Tip: A slight press as you roll helps keep the burrito intact.
6. Serve immediately, or wrap in parchment paper for a grab-and-go option. The contrast of the crispy bacon against the creamy avocado and the tangy salsa creates a symphony of textures and flavors that’s downright addictive. Spice it up with a dash of hot sauce or serve with extra salsa on the side for dipping—your call, chef!

Ultimate Bacon Avocado Burrito with All the Fixings

Brace yourselves, flavor seekers, because we’re about to embark on a culinary adventure that wraps up everything you love in one glorious, handheld package. This isn’t just any burrito; it’s a symphony of crispy, creamy, and downright delicious ingredients that’ll make your taste buds dance.

Ingredients

• 1 large flour tortilla (10-inch diameter)
• 4 strips of thick-cut, applewood-smoked bacon
• 1 ripe Hass avocado, sliced
• 1/2 cup of black beans, rinsed and drained
• 1/4 cup of crumbled queso fresco
• 2 tbsp of sour cream
• 1 tbsp of clarified butter
• 1/4 tsp of smoked paprika
• 1/4 tsp of ground cumin
• 1/8 tsp of sea salt

Instructions

1. Heat a skillet over medium heat and cook the bacon until crispy, about 4 minutes per side. Transfer to a paper towel-lined plate to drain.
2. In the same skillet, melt the clarified butter over medium heat. Add the black beans, smoked paprika, ground cumin, and sea salt. Cook for 3 minutes, stirring occasionally, until the beans are warmed through.
3. Warm the flour tortilla in a dry skillet over low heat for 30 seconds per side, or until pliable.
4. Spread the sour cream evenly over the center of the tortilla. Layer the sliced avocado, cooked black beans, crispy bacon, and crumbled queso fresco on top.
5. Fold the sides of the tortilla inward, then roll from the bottom up to encase the fillings tightly.
6. Return the burrito to the skillet, seam side down, and cook over medium heat for 2 minutes per side, or until golden brown and crispy.

Voilà! You’ve just crafted a burrito that’s a perfect balance of textures—crispy bacon against creamy avocado, with a hint of smokiness from the paprika. Serve it with a side of salsa verde for an extra kick, or enjoy it as is for a breakfast that’s anything but ordinary.

Conclusion

Lovingly crafted, these 10 Flannerys Bacon Avocado Burritos recipes are a treasure trove of flavors waiting to elevate your mealtime. Whether you’re craving something spicy, cheesy, or downright hearty, there’s a burrito here with your name on it. We’d love to hear which recipe stole your heart—drop us a comment below! And don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!