Breakfast Burrito with Eggs, Black Beans, Cheese, and Salsa

Ingredients

• large eggs 3 pieces
• black beans 1/4 cup
• shredded cheddar cheese 1 oz
• whole wheat tortilla 1 piece
• salsa 2 tbsp

Method

1. Prepare Ingredients. Gather all ingredients. Rinse and drain the black beans if using canned. Crack the 3 large eggs into a bowl and whisk them until the yolks and whites are fully combined.
   Tip: Whisking eggs well ensures fluffy scrambled eggs.
2. Cook Black Beans. Place a small non-stick skillet over medium heat. Add the 1/4 cup black beans and warm them for about 2 minutes, stirring occasionally. Remove from heat and set aside.
   Tip: Warming the beans enhances their flavor and texture.
3. Scramble the Eggs. In the same skillet, add a small amount of cooking spray or a teaspoon of oil to prevent sticking. Pour in the whisked eggs. Let them sit undisturbed for about 20 seconds, then gently stir with a spatula, pushing the eggs from the edges to the center. Continue cooking and stirring until the eggs are softly set but still moist, about 3-4 minutes.
   Tip: Cook eggs low and slow for creamy texture.
4. Assemble the Burrito. Warm the whole wheat tortilla in a dry skillet or microwave for 15 seconds to make it pliable. Lay the tortilla flat on a plate. Spread the scrambled eggs evenly in the center, then add the warmed black beans on top. Sprinkle the shredded cheddar cheese over the beans, and finally spoon the salsa over the cheese.
   Tip: Warming the tortilla prevents cracking when rolling.
5. Roll the Burrito. Fold the sides of the tortilla inward over the filling, then roll from the bottom up tightly to enclose the filling completely. Place the burrito seam-side down on the skillet and cook for 1-2 minutes per side over medium heat to seal and lightly brown the tortilla.
   Tip: Press gently while cooking to help the burrito hold its shape.

Pro tips

• Use a non-stick skillet for easy cooking and cleanup.
• Add chopped fresh cilantro or avocado slices for extra flavor and nutrition.