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Make-ahead breakfast burritos

15 min prep · 15 min cooking · serves 6

Tortillas wrapped around scrambled egg, black beans, peppers and cheese. Make a batch, freeze them, and a hot breakfast is a few minutes in the microwave.

  • 30 minutes or less
  • Batch cook
  • Make ahead
  • Freezer friendly
  • Kid friendly
  • Vegetarian
  • Nut-free
  • Breakfast
  • Lunch

Ingredients

  • 6 large flour tortillas
  • 8 eggs
  • 1 tin black beans, drained (400 g)
  • 1 red pepper, finely diced
  • 4 spring onions (scallions), sliced
  • 100 g vegetarian Cheddar, grated
  • 1 tbsp vegetable oil
  • 1 tsp smoked paprika
  • salt and black pepper
  • 1 jar tomato salsa, to serve · can skip

Method

  1. Warm half the oil in a large non-stick frying pan over a medium heat and cook the pepper for 5 minutes. Add the beans and paprika, warm through for 2 minutes, then tip into a bowl.
  2. Beat the eggs with salt and pepper. Add the rest of the oil to the pan, turn the heat to low and stir the eggs gently for 3 to 4 minutes, until just set. Take them off the heat.
  3. Warm the tortillas for a few seconds each in the microwave or a dry pan, so they fold without cracking.
  4. Divide the eggs, beans, cheese and spring onions down the middle of each tortilla. Fold in the sides, then roll them up tightly.
  5. Eat them straight away, or let them cool completely, wrap each one in baking paper and then foil, and freeze for up to 2 months.
  6. To reheat from frozen, remove the foil, keep the paper on and microwave for 2 to 3 minutes, turning halfway, until hot in the middle. Or bake in the foil at 180°C / 350°F for 25 to 30 minutes.