Breakfast Burrito with Eggs, Black Beans, and Salsa

Ingredients

• 101g Egg
• 120g Black beans, canned, drained
• 54g Salsa
• 64g Whole-wheat bread
• 30g Queso fresco

Method

1. 1Heat a non-stick skillet over medium heat and lightly coat with cooking spray.
2. 2Crack the 2 eggs into a bowl and whisk together with a splash of water, salt, and pepper until well combined.
3. 3Pour the egg mixture into the hot skillet and scramble, stirring frequently, until the eggs are cooked through but still slightly creamy (about 3-4 minutes). Transfer to a plate.
4. 4In the same skillet, warm the drained black beans over medium heat for 2-3 minutes, stirring occasionally. Season lightly with salt and pepper if desired.
5. 5Lay the 2 slices of whole-wheat bread flat and lightly toast them in the skillet or toaster until warm and slightly crispy (about 1-2 minutes per side).
6. 6Place the toasted bread slices on a cutting board, slightly overlapping them to form a flat surface for the burrito.
7. 7Layer the ingredients down the center: scrambled eggs first, then black beans, followed by crumbled queso fresco.
8. 8Spoon the salsa evenly over the top of the filling.
9. 9Starting from one end, carefully roll the bread tightly around the filling, tucking in the sides as you go to create a burrito shape.
10. 10If desired, place the burrito seam-side down on the skillet and toast for 1-2 minutes until lightly golden, then flip and toast the other side.
11. 11Transfer to a plate, slice in half if desired, and serve immediately with extra salsa on the side.