Breakfast Burrito with Eggs, Beans and Salsa
A rolled tortilla of scrambled eggs, cumin black beans, cheddar, salsa and avocado.
20 min
2 servings
Difficulty 2/5
Breakfast · Lunch
Prep 10 min · Cook 10 min
Half the beans are crushed so the filling holds together instead of rolling out of the ends. The finished burrito is toasted seam-side down for a minute, which seals it and is the difference between eating it in your hand and eating it with a fork.
Per serving
685
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
Black Beans, cooked
150 grams
Cumin, ground
1 teaspoon (2.1 grams)
Olive Oil
1 tablespoon (14 grams)
Chicken Egg, whole
4 medium (204 grams)
Salt
to taste
Black Pepper
to taste
Tortilla Wrap
2 large (144 grams)
Cheddar Cheese
40 grams
Salsa
60 grams
Avocado
75 grams
Lime
2 slices (16 grams)
Steps
Warm the black beans in a small pan with the cumin and a pinch of salt, then crush about half of them with a fork so they hold together.
4 min
Beat the eggs with salt and pepper. Heat the olive oil in a pan over low heat and scramble them slowly, taking them off while still soft.
4 min
Warm the tortillas for 20 seconds a side. Slice the avocado and squeeze a lime slice over it.
2 min
Build each burrito in a line down the middle, leaving the edges clear: beans, egg, grated cheddar, salsa, avocado.
3 min
Fold the two short sides in first, then roll from the bottom, keeping it tight. Toast the finished roll seam-side down in a dry pan for a minute to seal it.
2 min
Serving suggestion
Cut in half on the diagonal, with extra salsa for dipping.
Storage
Eat hot. Wrapped tightly in foil it holds for an hour, but the tortilla softens after that.
Notes
Kidney or pinto beans work the same way if that is what is in the cupboard.
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