Breakfast Burrito

Put the black beans into a sieve, rinse under cold water and let them drain well.

• ½ can Black beans

Heat the olive oil in a pan over medium heat. Warm the beans with cumin, paprika, salt and pepper for about 4 minutes, mashing them roughly until creamy.

• 1 tbsp Olive oil
• 1 tsp Cumin
• 1 tsp Paprika
• Salt
• Black pepper

Meanwhile, while step 2 runs

Meanwhile, wash the tomatoes, halve them, remove the seeds and cut into small cubes.

• 2 Tomatoes

Meanwhile, while step 2 runs

Meanwhile, peel the red onion and dice it finely.

• ½ Red onion

Meanwhile, while step 2 runs

Meanwhile, pick off the cilantro leaves and chop them roughly.

• ½ bunch Cilantro

Meanwhile, while step 2 runs

Meanwhile, mix the tomatoes, onion and cilantro in a bowl with the juice from ½ lime and 1 pinch salt.

• ½ Lime
• Salt

Meanwhile, while step 2 runs

Meanwhile, beat the eggs with 1 pinch salt and pepper in a second bowl.

• 4 Eggs
• Salt
• Black pepper

Put the beans into a bowl and wipe out the pan with kitchen paper.

Melt the butter in the pan over low heat, pour in the eggs and let them set for about 3 minutes while stirring, until creamy but not dry.

• 10 g Butter

Lay the tortillas out on the counter. Place a quarter each of the beans, scrambled eggs and shredded cheese on the lower third.

• 4 Tortillas
• 40 g Shredded cheese

Spread half the salsa over the 4 tortillas. Set the rest aside for serving.

Fold the sides in over the filling and roll the tortillas up tightly from the bottom.

Place 2 burritos seam side down in the dry pan and fry for about 2 minutes over medium heat. Flip and fry for another 2 minutes until golden brown and crispy.

Fry the remaining 2 burritos the same way, about 2 minutes per side.

Serve the burritos with the rest of the salsa. To prep ahead, wrap each one in foil and freeze (up to 3 months). To reheat, use the pan or the oven.