Black bean breakfast burritos
Soft scrambled eggs, cumin-spiced black beans, cheddar and fresh salsa rolled into warm tortillas. A breakfast that keeps you going.
- Prep
- 6 min
- Cook
- 9 min
- Serves
- 2
- Per serve
- 610 kcal
Ingredients
Method
For the salsa, mix the tomato, red onion, lime juice and half the coriander with a pinch of salt. Set aside.
Heat the oil in a frying pan over medium heat. Add the beans, cumin, paprika and a splash of water, then cook, lightly crushing about a third of the beans with a fork, until hot and thick.
Push the beans to one side of the pan (or into a bowl) and melt the butter in the space. Add the eggs, season and stir slowly over medium-low heat until softly set in large curds. Take them off while still a little glossy.
Warm the tortillas one at a time in a dry pan or in the microwave for 20 seconds so they're pliable.
Down the centre of each tortilla, layer the beans, eggs, cheese, salsa and remaining coriander. Fold in the sides, roll up tightly and toast seam-side down in the hot pan until golden.
Cut in half and serve with any leftover salsa and hot sauce.
Tips
- Roll them tightly from the bottom, tucking the sides as you go, so they hold together when halved.
- Wrapped in foil, they keep warm for 20 minutes, or cool them completely and freeze for up to a month.
