Breakfast burrito

by Ed Halmagyi


  • 400g can black beans
  • 300ml water
  • 1 Tbsp pickled jalapeno chillies
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • 1 clove garlic, minced
  • salt flakes and freshly-milled black pepper
  • 9 eggs
  • 100ml cream
  • 2 Tbsp unsalted butter, chopped
  • 6 large tortillas
  • 2 avocadoes, peeled and cut into wedges
  • ½ cup roasted capsicums, cut into strips
  • cucumber and onions salsa, to serve


1 Combine the beans (with the liquid), water, chillies, cumin, oregano and garlic in a small saucepan and set over a moderate heat. Cook for 20 minutes, until the beans are softened. And the mixture thickens. Season with salt and pepper
2 Whisk the eggs, cream and butter in a large bowl then season with salt and pepper. Cook in a large frying pan over a low heat for 5 minutes, stirring often with a heatproof spatula, until just set.
3 Toast the tortillas until lightly browned, then spoon the beans, scrambled eggs, avocadoes and capsicums on top. Wrap up and serve with the cucumber and onion salsa.

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