A filling burrito stuffed with eggs and veggies!


2 eggs
1 handful kale (or green of your choice)
1/4 can of black beans
1/2 tomato, sliced
1 slice of cheese (non-dairy cheddar used here)
1 tortilla (gluten-free used here)
2 tablespoons salsa (optional)


Step 1
Begin by warming your black beans in a small pot over a low heat.

Step 2
If your tortilla is refrigerated, like mine are, place in a toaster oven on a low, warming setting - or microwave slightly - just enough so that it’s not cold anymore, but not enough to fully crisp it.

Step 3
Scramble your eggs together with salt and pepper to taste. Mix in your kale, or dark greens of choice, then pour into a small frying pan over a low heat. Cook through, while frequently stirring, until eggs come together in a scramble/omelette situation.

Step 4
Start assembling your burrito as you like! I layered mine: small amount of cheese, black beans, eggs, rest of the cheese, tomato slices.

Step 5
Fold the bottom of the tortilla over the filling then roll the sides over. Make your best attempt at a burrito, basically. Good luck to you.

Step 6
Enjoy with salsa or ketchup! There’s no judgment when it comes to breakfast burritos.