Drain the vegetables well before they meet the eggs. Extra moisture makes the tortilla soggy by the next morning. Wrap each burrito in foil if you plan to save it.
Ingredients
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- 6 large eggs
- 1 tbsp olive oil
- 1 bell pepper, diced
- 2 green onions, sliced
- 1 cup canned black beans, rinsed
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1 cup shredded cheddar
- 4 large flour tortillas
- Salsa, to serve
How to make it
- Whisk the eggs with the salt.
- Heat the oil in a skillet over medium heat. Cook the pepper for 4 minutes. Add the beans and cumin and warm them through. Spoon the mixture into a bowl.
- Scramble the eggs in the same skillet over medium-low heat until just set. Take them off the heat while they still look slightly soft.
- Warm the tortillas. Divide the eggs, bean mixture, cheese, and green onions among them.
- Fold the sides in and roll tightly. Serve with salsa, or wrap and chill.
Let the filling cool for a few minutes before rolling if you are freezing the burritos. Steam inside the wrap makes them icy and wet.
Substitutions
- Pinto beans can replace black beans.
- A handful of spinach can go in with the peppers.
Storage
Refrigerate for up to 3 days. Freeze wrapped burritos for up to 2 months. Thaw overnight in the refrigerator and reheat in a covered skillet or a 350°F (175°C) oven until hot, about 165°F (74°C) in the center.
Make it part of your week
Save this recipe in the weekly planner so the grocery list is ready before you shop.
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