Breakfast Burrito

Ingredients

• eggs3
• black beans100g
• cheddar cheese30g
• tortilla wrap1 large
• salsa2 tbsp

Method

1. Warm the black beans in a small pan over low heat for 3-4 minutes, or microwave for 60-90 seconds. Season with a pinch of salt and cumin if you have it.
2. Whisk 3 eggs with a pinch of salt. Heat a non-stick pan over medium-low heat with a little oil or butter, pour in the eggs, and scramble gently with a spatula for 2-3 minutes, pulling the eggs from the edges to the centre. Take them off the heat while still slightly soft — they'll finish cooking in the wrap.
3. Warm the tortilla in a dry pan for 20-30 seconds per side, or 15 seconds in the microwave, so it's flexible and won't crack.
4. Lay the tortilla flat. Spoon the scrambled eggs down the centre in a line, leaving 5cm clear at each end. Top with the black beans, grated cheddar and salsa.
5. Fold the two short ends inwards, then roll tightly away from you, keeping the filling tucked in. For a sealed finish, place the burrito seam-side down in the hot pan for 1 minute.
6. Slice in half diagonally and serve.