A thin omelette stuffed with Mexican black beans, red pepper and melted cheese. This super nutritious vegetarian meal is perfect for a high protein breakfast, or as a light lunch paired with a fresh salad.
Burrito black bean egg rolls
- non-stick cooking spray
- 1 onion finely chopped
- 1/2 red or green pepper chopped
- 1 400g can black beans drained & rinsed
- 1 tsp each ground cumin + coriander
- 2 tsp paprika
- savoury chilli sauce or Tobasco sauce to taste depending on how spicy you are
- 1/2 tsp salt or to taste
- freshly ground black pepper
- juice of 1/2 a lemon or lime
- 2 large free range eggs
- 2 tbsp grated cheese
- 2 tbsp plain Greek yoghurt
- Spray a non-stick frying pan generously with non-stick spray, then fry the onion and pepper for a minute or two over medium heat. You want them to still be crunchy, no need to fry until soft.
- Add the beans, spices, chilli sauce, salt, and pepper and combine. Taste, then adjust the seasoning. Turn the heat off and squeeze the lemon juice over the mix. Set aside.
- Spray a clean non-stick pan generously with non-stick spray, then heat to medium. NOTE – the omelettes work best in a smaller pan (about 20cm), and the non-stick quality needs to be high.
- Crack one of the eggs into a bowl, beat it with a fork until smooth, then pour it into the pan. Work quickly to swirl the egg so that it covers the bottom of the pan in a thin layer. After about 30 seconds, the edges should start to lift slightly. Use an egg lifter to gently lift the omelette and flip it over like a pancake. Remove the omelette from the pan and repeat the process with the next egg.
- Spoon the stuffing into the omelettes into the centre, sprinkle the cheese over the stuffing, then roll your omelette up.
- Serve with a blob of thick plain yoghurt. For a light lunch, add a fresh salad.