Scrambled egg, crispy potatoes and black beans rolled into tortillas, then wrapped and frozen. Reheat one from frozen while the kettle boils and you have a hot breakfast for the work week.
- Prep
- 25 mins
- Cook
- 25 mins
- Total
- 50 mins
- Serves
- 8
- Makes
- 8 containers
- Difficulty
- Medium
Ingredients
Method
- Heat the oil in a large frying pan over a medium heat. Fry the potatoes for 10 minutes, then add the onion and pepper and cook for 8 minutes until the potatoes are tender and golden.
- Stir in the paprika, cumin and black beans and cook for 2 minutes. Tip into a large bowl.
- Beat the eggs with a pinch of salt and pepper. Scramble them in the same pan over a medium heat until just set but still soft.
- Fold the eggs into the potato mixture. Spread out on a tray and leave to cool completely, then stir through the cheese.
- Warm the tortillas briefly so they bend without cracking. Spoon an eighth of the filling onto each, fold in the sides and roll up tightly.
- Wrap each burrito in baking paper, then foil or a freezer bag. Chill or freeze.
Notes
Cook the eggs fully so no runny egg remains, and let the filling cool completely before rolling so the tortillas stay crisp. Cool leftovers within 1 to 2 hours of cooking: spread them in shallow containers, then refrigerate once steaming has stopped. Swap the black beans for crumbled cooked sausage or add a handful of spinach to the filling.
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