Breakfast Burrito
Quick · 22 min · Serves 2 · Mexican
Dietary: vegetarian, pescatarian, nut-free
Warm flour tortillas wrapped around soft-scrambled eggs studded with black beans, melted cheddar, and salsa.
Ingredients
For 2 servings
Filling
- 4 egg
- 0.5 can black bean, drained and rinsed
- 1 tbsp olive oil
- 60 g cheddar cheese, grated
Burritos
- 2 flour tortilla, large, about 20 cm (8 inch)
- 4 tbsp salsa
Steps
Filling
- Crack the eggs into a medium bowl and whisk with a fork until evenly pale yellow. Stir in the beans, a pinch of salt, and a few dashes of hot sauce if you have it.
- Warm the oil in a 25 cm (10 inch) nonstick skillet over medium heat. Pour in the egg mixture and cook, stirring often with a spatula, for 2 to 4 minutes, until the eggs are just set but still soft.
- Take the pan off the heat and fold the cheddar through so it melts into the eggs. Tip the eggs into a bowl and wipe out the pan.
Burritos
- Run each tortilla quickly under the tap, then warm it in the dry pan or the microwave for 10 to 20 seconds, until soft and pliable. Don't skip the water: it's what keeps the tortilla from cracking as you roll.
- Lay a tortilla flat and spoon half the eggs in a line about a third of the way up from the edge nearest you. Top with about 1½ tablespoons of the salsa.
- Fold the bottom edge up over the filling, fold in both sides, then roll away from you, keeping it snug. Set it seam-side down and repeat with the second tortilla.
- For crisp edges, put the burritos seam-side down in the skillet over medium heat and toast for 1 to 2 minutes per side, until golden in spots. Halve and serve with the remaining salsa.
- To freeze, cool the uncrisped burritos, wrap each tightly in plastic wrap and freeze for up to 3 months. Reheat unwrapped, in a damp paper towel, in the microwave for 2 to 3 minutes, until hot through.