Freezer Breakfast Burritos

• 12 whole eggs
• 200 g chorizo, diced
• 400 g black beans, tinned, drained
• 1 whole capsicum, diced
• 1 whole brown onion, diced
• 150 g shredded tasty cheese
• 8 whole large flour tortillas
• 1 tsp ground cumin
• salt
• black pepper

Steps

1. 1

   Cook the chorizo in a large non-stick pan over medium heat for 4-5 minutes, until it's released its oil and started to crisp.

   Start 5 min timer
2. 2

   Add the onion and capsicum, cook 5 minutes until softened. Stir in the cumin and black beans, cook 2 minutes more to warm through.

   Start 7 min timer
3. 3

   Push everything to one side of the pan. Whisk the eggs with salt and pepper, pour into the cleared space, and scramble gently until just set — slightly underdone is right, they'll finish cooking when reheated.

4. 4

   Fold the egg through the chorizo-bean mixture.

5. 5

   Warm the tortillas (10 seconds each in the microwave, or 20 seconds per side in a dry pan) so they don't crack when rolled.

6. 6

   Divide the filling and cheese across the 8 tortillas. Fold in the sides, then roll tightly from the bottom.

7. 7

   Wrap each burrito individually in foil or baking paper, then bag together and freeze.

Storage & Reheating

Freezer: up to 2 months, wrapped individually. To reheat: unwrap foil-wrapped burritos and wrap in a damp paper towel instead, microwave from frozen 2.5-3 minutes on high, turning halfway. Fridge (unfrozen): 4 days.