Breakfast burrito with eggs and beans
Creamy scrambled eggs, spiced beans, tomato and a little cheese wrapped in a warm tortilla.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 2 people
- Vegetarian
- Quick
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- Tinned kidney beans (400 g)½
- Sunflower oil1 tsp
- Ground cumin½ tsp
- Eggs4
- Tortilla wraps2
- Tomato1
- Grated cheese (mild cheddar or Emmental)30 g
- Saltto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Drain and rinse the beans. Warm them in half the oil in a small pan for 3 minutes with the cumin and a pinch of salt, mashing them half-smooth with a fork.
Beat the eggs with a pinch of salt and scramble them gently in the rest of the oil in another pan over a low heat, stirring slowly, until creamy.
Warm the tortillas in a dry pan for 20 seconds a side.
Spread the beans down the middle of each tortilla, add the eggs, diced tomato and cheese, fold up the bottom and roll tightly.