Breakfast Burrito
Recipes · Breakfast · Recipe, Typed Supps
Wrapped so it can be eaten with one hand on the way out of the door, which is the point.
Allergens and patterns
Contains gluten, eggs, milk. Fits: Vegetarian, Pescatarian, Halal, Kosher.
Ingredients
- 2 large (120g) Flour Tortillas — Warm them before rolling. Cold tortillas crack along the fold and the whole thing comes apart.
- 3 eggs (150g) Eggs — Scrambled soft and taken off the heat early — they carry on cooking inside the wrap.
- 3/4 cup, drained (150g) Black Beans — Fibre and plant protein stacked on top of the eggs, which is what makes this hold until lunch.
- 1/2, sliced (80g) Avocado — The fat. Also the thing that stops a wrap full of egg and beans being dry.
- grated (40g) Cheddar — Onto the hot eggs so it melts and glues the filling together.
- 2 tbsp (40g) Salsa — Acid and heat. Go light — too much and the tortilla goes soggy before you have finished it.
Nutrition per serving
- Calories: 524 kcal
- Protein: 27g
- Carbohydrate: 51.5g
- of which sugars: 7.8g
- Fat: 22.7g
- of which saturated: 8.1g
- Fibre: 10.4g
- Sodium: 850.5mg
Method
- Warm the tortillas in a dry pan.
- Scramble the eggs softly and warm the beans separately.
- Line each tortilla with eggs, beans, cheese, avocado and salsa, keeping it off the edges.
- Fold the sides in first, then roll tightly from the bottom.
Nutrients it supplies
More in Breakfast