American · Breakfast
Breakfast Burrito Wrap
A flour tortilla wrapped around scrambled eggs, seasoned ground pork, black beans and melted cheddar. Onion and bell pepper add sweetness while cumin and smoked paprika carry the savoury edge. Salsa and cilantro finish the fill before the burrito is griddled seam-side down and served warm.
$4
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
1075Calories
68.2gProtein
62.2gFat
58.9gCarbs
6.8gSugar
12.4gFiber
1230mgSodium
752mgChol
21.5gSat Fat
720mgPotassium
380mgCalcium
4.2mgIron
1.8mcgVitamin B12
28mgVitamin C
Goes well with
Michelada
local
Cold Brew Coffee
international
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Dice the onion and bell pepper, drain the black beans, and beat the eggs with salt until uniform.
2
Brown
Warm the olive oil in a nonstick skillet over medium-high heat. Cook the onion and pepper for 3 minutes, then add the ground pork and brown for 5 minutes until no pink remains.
3
Bloom
Stir the cumin and smoked paprika into the pork over medium heat for 1 minute until fragrant. Add the black beans and salsa, cook 2 minutes until warm, then scrape out into a bowl.
4
Scramble
Pour the beaten eggs into the same skillet over medium-low heat and stir gently for 2 minutes until just set with soft curds.
5
Assemble
Build the tortilla with the pork mixture, scrambled eggs, cheddar cheese and cilantro.
6
Plate
Griddle the rolled burrito seam-side down over medium heat for 2 minutes per side until golden and cheese melts. Cut in half and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g ground pork
- 66 large eggs
- 7 oz200g canned black beans, drained (about a quarter of a 15 oz can)
- 2.4 oz70g sharp cheddar cheese
- 22 large flour tortilla (about 71g)
- 11 onion
- 11 red bell pepper
- 4 tbsp4 tbsp salsa
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 4 tsp20ml olive oil
- a pinch of salt
- a pinch of black pepper
