Not only are these breakfast bean burritos the ideal morning munch, they also contain loads of plant protein for that extra healthy boost.

MAKES 4// COOKING TIME 50 min

INGREDIENTS
For the filling
1 onion, finely chopped
1 red chilli, finely chopped
1 garlic clove, chopped
1 tsp cumin
2 tins black beans, drained and rinsed
1½ cups cooked brown rice
Zest and juice of 1 lime
½ cup chopped coriander
6 eggs, beaten
1 cup grated mozzarella
To assemble
4 wholewheat wraps
½ cup sour cream
½ cup salsa
1 avocado, sliced
½ cup coriander

METHOD
For the filling
1. Heat the olive oil in a pan over medium heat. Add the onion and fry until soft.
2. Add the chilli, garlic and cumin and fry for 1 minute, until fragrant. Add the beans and heat through.
3. Mash the beans slightly and season to taste. Set aside.
4. Mix the rice with the lime and coriander. Set aside.
5. Heat some more oil in the pan over low-medium and scramble the eggs until just cooked. Add the mozzarella and stir.
To assemble
1. Lay the wraps out and spread the bottom half of each one with sour cream and salsa.
2. Top this with some rice, eggs, black beans, avocado and fresh coriander.
3. Fold in the sides and roll up and enjoy your breakast bean burritos immediately.

Recipe: Elizabeth Mackenzie
Styling: Ariella Cohen
Photography: Sean Dollery // HMimages.co.za

Feel like being more adventurous? Try our sushi burritos for another healthy option!

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