Breakfast Burrito

For 2 servings

• Large eggs4
• Salt and pepperto taste
• Butter1 tbsp
• Tinned black beans, drained and warmed100 g
• Cheddar cheese, grated40 g
• Large tortillas2
• Fresh coriander, to serve
• Hot sauce, to serve (optional)

1. 1

   Crack the eggs into a bowl, season with salt and pepper, and whisk well.

2. 2

   Melt the butter in a non-stick frying pan over medium low heat. Pour in the eggs and cook gently, stirring occasionally with a spatula, for 3 to 4 minutes, until softly set but not dry. Cooking on a lower heat and stirring gently gives the creamiest scrambled eggs.

3. 3

   Warm the tortillas briefly in a dry pan or microwave, until soft and pliable.

4. 4

   Divide the scrambled eggs, warmed black beans and grated cheese between the two tortillas, placing the filling slightly off centre.

5. 5

   Scatter with fresh coriander and add hot sauce, if using.

6. 6

   Fold in the sides of each tortilla, then roll up tightly from the bottom to enclose the filling.

7. 7

   Serve immediately, or wrap in foil to take on the go.