Breakfast burrito

Serves: 4 

Prep time: 10 mins

Cooking time: 20 mins

Ingredients: 

• 4 wholemeal tortilla wraps (medium size) 
• 3 eggs 
• 1 cup of shredded reduced fat cheese 
• ½ can reduced salt black beans 
• 1 green capsicum deseeded 
• 1 large tomato, deseeded 
• Canola oil/olive oil spray 
• ¼ teaspoon ground cumin 
• ¼ teaspoon paprika 
• Pepper to taste 

Method: 

1. Chop capsicum and tomato into dices. 

2. Drain and rinse the reduced salt black beans. 

3. Lightly spray medium-sized pan with oil and heat to medium. Stir fry the capsicum for around 3 minutes until slightly soften. Add the beans, cumin, sweet paprika and pepper and stir mixture for another 3 minutes. Remove from heat and set aside. 

4. Whisk together the eggs. Lightly spray medium sized non-stick pan with olive oil. On a low heat, pour in egg mixture. As eggs begin to set, gently stir egg mixture to scramble. Do not stir constantly. Remove from heat once cooked and set aside. 

5. Assemble the burrito. Start by laying the wholemeal tortilla and a small amount of reduced fat cheese and top them with eggs, capsicum and bean mixture, then tomato. Sprinkle black pepper to taste. 

6. Fold the tortilla like a burrito and serve.