Egg Breakfast Burrito

1. 1
   pressure cook · ~20 min

   Cook the black beans.

   1.Drain the soaked black beans and add to a pressure cooker with 2 cups water and 0.25 tsp salt.

   2.Pressure cook on medium heat for 3 whistles, then let pressure release naturally.

   3.Drain any excess water and set beans aside.

   TIPSoaking beans overnight reduces cooking time and makes them easier to digest.
2. 2
   prep

   Make the fresh salsa.

   1.Combine diced tomato, chopped onion, minced jalapeño, and cilantro in a bowl.

   2.Add lime juice and a pinch of salt. Mix well and set aside.
3. 3
   saute · ~3 min

   Warm the beans with spices.

   1.Heat 1 tsp oil in a skillet over medium heat.

   2.Add the cooked black beans and cumin powder.

   3.Cook for 2 to 3 minutes, stirring occasionally. Remove from pan and set aside.
4. 4
   saute · ~4 min

   Scramble the eggs.

   1.Crack eggs into a bowl, add remaining salt and black pepper. Whisk until well blended.

   2.Melt butter with 1 tsp oil in the same skillet over medium-low heat.

   3.Pour in the eggs and let set for 30 seconds, then gently push with a spatula.

   4.Cook until soft and just set, about 2 to 3 minutes total. Remove from heat.

   TIPLow heat keeps the eggs soft and creamy. Pull them off when slightly underdone — they'll finish cooking off the heat.
5. 5
   assemble · ~3 min

   Warm the tortillas and assemble burritos.

   1.Warm each tortilla on a dry skillet for 20 seconds per side.

   2.Place a tortilla flat and layer scrambled eggs down the center.

   3.Add black beans and shredded cheese on top of the eggs.

   4.Spoon fresh salsa over everything.
6. 6
   assemble

   Roll the burritos tightly.

   1.Fold the bottom edge over the filling, tucking tightly.

   2.Fold in both sides, then roll forward to close completely.
7. 7
   serve

   Serve immediately while warm.

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