BREAKFAST BURRITO

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Prep time: 15 minutes

Cook time: 15 minutes

Serves: 4

Ingredients

1 pack Old El Paso Tortilla pockets

10 Eggs

1 can Old El Paso black beans

¼ cup sour cream

Pinch salt

1 cup grated cheese

1 Avocado diced

1 Tomato de-seeded and diced

1 clove garlic finely sliced

Small bunch Coriander

Method

Wrap tortilla pockets in foil and place in oven at 170 degrees for 8 minutes

Whisk eggs and half of the sour cream together with a pinch of salt and cook in a pan over medium/low heat cook as you would scrambled eggs. Stirring occasionally as the bottom of the eggs set on the pan. When the eggs are just cooked through add the diced tomato, garlic, cheese and black beans and stir through. To finish the eggs add a handful of coriander leaves (no stalks) and the rest of the sour cream and stir through.

To assemble burrito add some egg mix to each burrito pocket and some avocado top with some more coriander leaves