Wholemeal breakfast burrito with eggs, beans and salsa

Ingredients

For 1 serving

• Whole wheat tortillas1
• Eggs2
• Cooked black beans60 g
• Salsa40 g
• Avocado30 g
• Queso fresco15 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Drain and rinse the black beans; halve the avocado, remove the stone and slice the flesh; crumble the queso fresco.
2. Warm the beans in a small pan with a splash of water over a medium heat for 3 minutes, until hot; mash half of them with a fork so they hold the burrito together.
3. Beat the eggs with a pinch of salt; heat the oil in a non-stick frying pan over a low heat and scramble them for 2–3 minutes, stirring with a spatula, until set but still soft.
4. Warm the tortilla in a dry frying pan for 20–30 seconds per side, until soft and pliable.
5. Spread the eggs, beans, salsa, avocado and queso fresco down the middle of the tortilla, fold in the short sides and roll it up tightly.