Breakfast Burrito with Eggs, Black Beans, and Cheese

Ingredients

• Whole wheat tortilla 1 large
• Eggs 3 large
• Black beans, cooked 1/2 cup
• Cheddar cheese, shredded 1/4 cup
• Salsa 2 tbsp
• Salt to taste
• Black pepper to taste
• Olive oil or butter 1 tsp

Method

1. Prepare ingredients. Gather all your ingredients. If using canned black beans, rinse them well under cold water and drain. Shred the cheddar cheese if not pre-shredded. Crack the eggs into a bowl and whisk them with a pinch of salt and pepper until the mixture is smooth and slightly frothy.
   Tip: Whisking the eggs well will make your scrambled eggs fluffier.
2. Cook the eggs. Heat 1 teaspoon of olive oil or butter in a non-stick skillet over medium heat. Once hot, pour in the beaten eggs. Let them sit without stirring for about 20 seconds, then gently stir with a spatula, pushing the eggs from the edges to the center. Continue cooking and stirring occasionally until the eggs are softly set but still moist. Remove from heat.
   Tip: Avoid overcooking the eggs; they will continue to cook slightly from residual heat.
3. Warm the black beans. In a small saucepan or microwave-safe bowl, gently warm the black beans until heated through, about 1-2 minutes. Stir occasionally to ensure even heating.
   Tip: If beans are dry, add a splash of water to prevent sticking.
4. Warm the tortilla. Warm the whole wheat tortilla to make it pliable. You can do this by placing it on a dry skillet over medium heat for about 30 seconds on each side, or microwaving it wrapped in a damp paper towel for 20 seconds.
   Tip: Warming the tortilla prevents cracking when rolling.
5. Assemble the burrito. Lay the warm tortilla flat on a clean surface. In the center, layer the scrambled eggs first, then the warm black beans, sprinkle the shredded cheddar cheese on top, and finally spoon the salsa over the cheese.
   Tip: Don’t overfill the tortilla to make rolling easier.
6. Roll the burrito. Fold the sides of the tortilla inward over the filling, then carefully roll from the bottom up, keeping the filling tucked inside. Press gently to seal the burrito.
   Tip: Use a gentle but firm grip to avoid tearing the tortilla.
7. Optional: Toast the burrito. For a crispy finish, place the rolled burrito seam-side down on a hot skillet over medium heat. Cook for 1-2 minutes on each side until golden brown and the cheese melts inside.
   Tip: Press lightly with a spatula to help the burrito hold its shape.

Pro tips

• Use fresh eggs for the best flavor and texture.
• Add chopped vegetables like bell peppers or onions for extra nutrition and crunch.