Black Bean Breakfast Burrito
High-protein gluten-free breakfast — scrambled eggs with black beans, salsa and cheddar wrapped in corn tortillas.
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- Prep
- 5 min
- Cook
- 10 min
- Serves
- 1 person
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (7)
- Eggs3 pcs · 150 g
- Corn tortilla2 pcs · 48 g
- Cooked black beans80 g
- Cheddar cheese25 g
- Salsa30 g
- Avocado3 tbsp · 43 g
- Olive oil5 g
Method
- 1
Warm the corn tortillas in a dry pan or microwave for 20 seconds.
- 2
Whisk the eggs with a pinch of salt and pepper.
- 3
Heat the olive oil in a non-stick pan over medium-low; soft-scramble the eggs.
- 4
Stir the black beans and cheddar into the eggs in the final 30 seconds to melt.
- 5
Divide the filling between the tortillas, top with salsa and avocado, fold and serve.