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Breakfast burritos

Main · Mexican

Breakfast burritos

Soft scrambled eggs, spiced black beans, cheese and salsa rolled in warm tortillas.

25 min Serves 4 Mexican Kid friendly

Breakfast burritos wrap soft scrambled eggs, spiced black beans, cheddar and salsa in warm flour tortillas. The beans make them filling enough for a lunch too. Everything cooks in one frying pan in about twenty-five minutes.

Ingredients

  • 1 tbsp olive oil
  • 1 red pepper, diced
  • 4 spring onions, sliced, whites and greens kept apart
  • 400 g black beans, 1 tin, drained and rinsed
  • 1 tsp ground cumin
  • 6 eggs
  • 15 g butter
  • 100 g cheddar, grated
  • 4 flour tortillas, large
  • 4 tbsp salsa, shop-bought
  • salt, to taste
  • black pepper, to taste

Method

  1. Get everything ready first, because the cooking is quick: dice the pepper, slice the spring onions and keep the whites and greens apart, drain and rinse the beans and grate the cheese. Crack the eggs into a bowl with a pinch of salt and beat them with a fork until smooth.
  2. Heat the oil in a large frying pan over a medium heat. Add the pepper and the spring onion whites and cook, stirring now and then, until soft and starting to colour at the edges, 4 to 5 minutes.
  3. Add the beans and cumin with a pinch of salt and pepper and cook, stirring, until the beans are hot and the cumin smells fragrant, about 2 minutes. Tip everything into a bowl, cover it with a plate to keep it warm and wipe the pan clean with kitchen paper (careful, it is hot).
  4. Warm the tortillas one at a time in the dry pan over a medium heat until soft and bendy, about 20 seconds a side, 3 minutes in all. Warm tortillas fold without cracking. Stack them under a clean tea towel to keep them warm.
  5. Melt the butter in the same pan over a medium-low heat. Pour in the eggs and slowly push them from the edges into the middle with a spatula until they are set in soft curds, with no runny egg left, 3 to 4 minutes. Take the pan off the heat and go straight to filling.
  6. Lay out the tortillas and scatter the cheddar down the middle of each, then add the beans, the eggs, a tablespoon of salsa and the spring onion greens. Fold in the two sides, then roll up tightly from the bottom. Cut each one in half and serve warm.

Tips

  • Warm the tortillas before filling them, so they fold without cracking.
  • Cook the eggs last, so everything is still hot when you roll them up.
  • Wrap leftovers in foil and reheat them in a low oven for a breakfast to go.

Common questions

Can I make breakfast burritos ahead?

Yes. Roll them, wrap each in foil, and keep them in the fridge for up to two days. Reheat in the oven until hot all the way through.

What can I use instead of black beans?

Pinto or kidney beans work the same way, and diced cooked potato is a good swap if you want no beans.