Breakfast burrito with black beans, lupini and potatoes

Ingredients

For 1 serving

• Whole wheat tortillas1
• Cooked black beans120 g
• Lupini beans40 g
• Potatoes50 g
• Bell peppers60 g
• Nutritional yeast15 g
• Salsa40 g
• Spinach80 g
• Cumin1 pinch
• Saltto taste

Contains: gluten, lupin,

Method

1. Peel the potatoes and cut them into roughly 1 cm cubes; wash the pepper, remove the seeds and dice it; slip the lupins out of their skins by pinching them; rinse and drain the black beans.
2. Put the potatoes in a non-stick pan with 3 tablespoons of water and a pinch of salt, cover and cook over medium heat for 8 minutes, until tender when pierced with a fork.
3. Remove the lid, add the pepper, beans, lupins, cumin and salt and fry for 5 minutes over medium-high heat, until the potatoes are golden and the pepper is soft.
4. Stir in the spinach and nutritional yeast for 1–2 minutes, until the spinach has wilted.
5. Warm the tortilla in a dry pan for 30 seconds on each side, until soft. Spoon the filling and salsa into the centre, fold in the sides and roll up tightly.