Egg and bean breakfast burrito
Scrambled eggs, black beans, salsa and cheese wrapped in a tortilla: a breakfast you can eat on the way to the gym.
A breakfast burrito turns eggs and beans into something you can eat with one hand. Scramble the eggs, warm the beans, and roll everything up with salsa and a little cheese. Wrapped tightly in foil it travels well, and you can make two at once and keep the second in the fridge for the next morning; reheat it until steaming hot.
- Meal
- Breakfast
- Serves
- 2
- Time
- 15 min
- Access
- Free
Ingredients
- 4 eggs
- 1 x 400 g tin black beans, drained and rinsed
- 4 tbsp tomato salsa
- 30 g grated cheese
- 2 large wholemeal tortillas
- 1 tsp oil
- A pinch of smoked paprika
Method
- Warm the beans in a small pan with the paprika and a splash of water for 3 to 4 minutes.
- Beat the eggs and scramble them in the oil over a low heat until just set.
- Warm the tortillas for a few seconds in a dry pan.
- Divide the eggs, beans, salsa and cheese between the tortillas, fold in the sides and roll up tightly.
This is general nutrition information, not medical or dietetic advice. If you have a medical condition, allergies or specific dietary needs, speak to your GP or a registered dietitian.
Related
Train with Soloffort
Build your free weekly program and log every set as you train. Free, no sign-up to start.