These breakfast burritos are perfect if you’re looking for a wholesome breakfast to give you a great start to the day. A thin layer of egg is placed on a warm tortilla and topped with black beans, avocado and tomatoes.
When I was travelling in Mexico several years ago, eggs and black beans were pretty much on the menu every day for breakfast. It gave me the much needed energy to explore all the wonderful sights the country has to offer and was the inspiration for these burritos.
Breakfast Burrito
Prep time
Cook time
Total time
Serves: 2
Ingredients
- 1 tablespoon coconut oil
- 4 eggs
- Salt + pepper, to taste
- 2 tablespoons chives, finely chopped
- 2 tablespoons spring onions, finely chopped
- ½ red onion, diced
- 2 cloves garlic, minced
- ½ red pepper, diced
- ½ chilli, finely chopped
- ½ 400g tin black beans, drained and rinsed
- 1 tablespoon cumin
- 1 avocado, chopped
- 1 tomato, diced
- 2 whole wheat tortillas
- Coriander, to garnish
Directions
- Lightly beat the eggs and season with salt & pepper, chives and spring onions
- Heat a small amount of coconut oil in a pan and fry onion, chilli, garlic and red pepper for around five minutes or until onion turns translucent
- Add black beans and cumin and cook for five minutes
- Add eggs to a frying pan with a small amount of coconut oil and scramble the eggs
- To serve, add eggs, black beans, avocado, tomato and coriander to the whole wheat tortillas
