Smoky black bean breakfast burritos

• 2 store-bought flour tortillaslarge, burrito-size (about 25cm / 10-inch)
• 4 large large eggs
• 1 tbs whole milk
• 1 can canned black beans400g can, drained and rinsed
• ½ tsp ground cumin
• ¼ tsp smoked paprika
• ¼ tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tbs avocado oil
• 60 g shredded Mexican-blend cheese
• 3 tbs store-bought salsa
• 1 limecut into wedges

1. 1

   Crack the eggs into a mixing bowl, add the milk, salt, and black pepper. Beat with a fork until the whites and yolks are fully combined and slightly frothy. Set aside.

2. 2

   Heat the avocado oil in a 30cm (12-inch) skillet over medium heat. Add the drained black beans, cumin, smoked paprika, and garlic powder. Cook, stirring occasionally, until the beans are warmed through and the spices smell toasty, about 2 minutes. If the beans start to stick, add a splash of water. Transfer the beans to a small bowl and wipe the skillet clean.

   Tip: Mashing a few beans with the back of your spatula gives the filling a creamier texture that holds the burrito together better.

3. 3

   Return the skillet to medium-low heat. Pour in the egg mixture and let it sit undisturbed for about 20 seconds until the edges just begin to set. Then gently push the eggs from the edges toward the center with a spatula, forming large soft curds. Continue folding every 15-20 seconds until the eggs are just barely set with some glossy, slightly wet patches, about 2-3 minutes total. Remove from heat immediately — residual heat finishes them.

   Tip: Low and slow is the secret to creamy scrambled eggs. If the pan feels too hot, lift it off the burner for a few seconds.

4. 4

   While the eggs cook, warm the tortillas directly over a gas flame for about 15 seconds per side using tongs, or wrap them in a damp paper towel and microwave for 20 seconds.

5. 5

   Assemble the burritos: lay each warm tortilla flat. Spoon half the seasoned black beans in a line across the lower third, top with half the scrambled eggs, then half the shredded cheese and a generous drizzle of salsa (about 1.5 tablespoons each). Squeeze a lime wedge over each burrito. Fold the sides in, then roll tightly from the bottom up, tucking as you go.

   Tip: Let the burrito sit seam-side down for 30 seconds so the warmth melts the cheese and the seam seals. For an extra-crispy shell, place the burrito seam-side down in a dry skillet over medium heat for 60 seconds per side.

6. 6

   Slice in half on a diagonal and serve immediately. Leftover burritos can be wrapped tightly in foil and refrigerated for up to 2 days — reheat in a 180°C (350°F) oven for 12-15 minutes or microwave for 60-90 seconds.

• skillet (30cm (12-inch))
• mixing bowl (medium)
• spatula

Per serving

Nutritional values are estimates only.