Breakfast Burrito with Eggs, Black Beans, and Salsa

Ingredients

• Whole wheat tortilla 1 large (71g)
• Eggs 2 large (100g)
• Black beans, cooked 1/4 cup (43g)
• Salsa 2 tbsp (30g)
• Cheddar cheese 1 oz (28g)

Method

1. Prepare Ingredients. Gather all your ingredients. Crack the eggs into a bowl and beat them well with a fork or whisk until the yolks and whites are fully combined. Rinse and drain the black beans if using canned. Shred the cheddar cheese if not pre-shredded.
   Tip: Beating the eggs thoroughly helps make the scrambled eggs fluffy.
2. Cook the Scrambled Eggs. Heat a non-stick skillet over medium heat. You can lightly grease the pan with a small amount of butter or oil to prevent sticking. Pour the beaten eggs into the skillet. Let them sit undisturbed for about 20 seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center. Continue to cook and gently stir until the eggs are mostly set but still slightly soft and moist. Remove from heat to avoid overcooking.
   Tip: Cook eggs on medium heat to avoid browning and get soft, creamy scrambled eggs.
3. Warm the Tortilla. Warm the whole wheat tortilla to make it pliable for rolling. You can do this by placing it in a dry skillet over medium heat for about 20 seconds on each side or microwaving it wrapped in a damp paper towel for 15-20 seconds.
   Tip: Warming the tortilla helps prevent cracking when you roll the burrito.
4. Assemble the Burrito. Place the warm tortilla flat on a clean surface. In the center, layer the scrambled eggs, black beans, salsa, and shredded cheddar cheese evenly. Try to keep the fillings in a line down the center, leaving some space at the edges to make rolling easier.
   Tip: Don't overfill to avoid difficulty when rolling.
5. Roll the Burrito. Fold the sides of the tortilla inward over the filling, then roll from one end to the other tightly but gently to form a burrito. If desired, you can place the burrito seam-side down in the skillet over low heat for 1-2 minutes to seal and lightly toast the outside.
   Tip: Rolling tightly keeps the fillings inside and makes the burrito easier to eat.

Pro tips

• Use low to medium heat when cooking eggs to get soft, creamy texture without browning.
• Warming the tortilla before assembly prevents cracking and makes rolling easier.