Breakfast · Tex-Mex
Freezer breakfast burritos
Egg, beans and cheese rolled up tight on Sunday. On Tuesday you just press a button.
- Start to finish
- 40 min
- Hands-on
- 30 min
- In the fridge
- 3 days
- Freezes
- Yes
VegetarianContains gluten, dairy, eggs
Ingredients
4 portions- 1Pepper
- 3Spring onions
- 1 tinBlack beans, drained
- 1 tbspOlive oil
- 1 tspSmoked paprika
- 6Eggs
- 4Tortilla wraps
- 80gMature cheddar, grated
Plus salt, pepper and water.
Method
- 1
Dice the pepper and slice the spring onions. Drain and rinse the beans.
- 2
Heat the oil in a large frying pan and soften the pepper for 5 minutes. Add the spring onions, beans and paprika for 2 minutes more, lightly crushing some of the beans with the back of a spoon. Tip into a bowl.
- 3
Beat the eggs with a pinch of salt and pepper. Wipe out the pan and scramble them gently over a low heat until only just set.
- 4
Leave everything to cool for 10 minutes. Hot filling steams the wraps and makes them soggy.
10 min, mostly hands-off
- 5
Warm the tortillas for 10 seconds each in the microwave so they fold without cracking. Scatter the cheese down the middle, top with the eggs and bean mix, then fold in the sides and roll up tightly.
- 6
Wrap each one in baking paper, then foil. Keep what you will eat in the next three days in the fridge and freeze the rest.
On the day
Take off the foil, keep the paper on and microwave for 1 to 2 minutes, turning halfway, until piping hot in the middle. From frozen, defrost overnight in the fridge first.
Cook’s tip
Take the eggs off the heat while they still look a little wet. They finish cooking when you reheat, and stay soft rather than rubbery.