Egg White Breakfast Burrito

Ingredients

• 12egg whites, about 12 large eggs' worth
• ⅔ cupblack beans, drained and rinsed
• 1½ ozextra sharp cheddar, grated
• ½red onion, finely diced
• 1red bell pepper, diced
• 1 tspolive oil
• 1 tspground cumin
• 2flour tortilla, large
• 1 tbsphot sauce
• 1 pinchsalt and black pepper

Method

1. Soften the onion and pepper in the oil over medium heat, 4 minutes, until the onion turns translucent.

2. Add the beans and cumin and warm through for a minute.

3. Pour in the egg whites. Push them around slowly with a spatula in large folds rather than scrambling hard.

4. Kill the heat while they still look underdone and glossy. They will keep setting in the pan.

5. Scatter the cheddar over so it melts in the residual heat, then season.

6. Warm the tortillas for 20 seconds, fill, fold the ends in first, then roll tight.

7. Sear the seam side down in the dry pan for 30 seconds so it holds shut.

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