Cook and Scale
Breakfast Burrito
2 servings · 25 min total
Fluffy scrambled eggs, smoky black beans, melting cheddar, and avocado wrapped in a warm tortilla and toasted crisp. The ultimate handheld breakfast.
Ingredients
- 6 egg
- 2 wheat tortilla
- 200 g black beans, drained
- 100 g cheddar, grated
- 1 avocado, sliced
- ½ red onion, finely chopped
- 1 tomato, diced
- 2 tbsp butter
- 1 tsp smoked paprika
- 3 tbsp fresh cilantro, chopped
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Warm and mash the beans — Warm the black beans with the smoked paprika and a pinch of salt in a small pan for 4 minutes, mashing lightly.
- 2.
Scramble the eggs — Beat the eggs with salt and pepper. Melt the butter in a pan and softly scramble the eggs over low heat for 4 minutes until just set.
- 3.
Layer the burrito fillings — Warm the tortillas. Layer each with beans, scrambled eggs, cheddar, avocado, onion, tomato, and cilantro.
- 4.
Roll and toast the burritos — Fold in the sides and roll tightly into burritos. Toast seam-side down in the pan for 1 minute to seal, then serve.