You see, I've always been a fan of the complete breakfast. Due to time constraints, it's not possible to eat, let the meal settle, and then go into a workout. Working out on an empty stomach isn't a problem, but afterwards I'm hungry like a beast. The kind of hunger that can't be cured by yogurt or cereal, only a cooked meal will do. In the search for a portable breakfast, I came across freezer black bean burritos and never looked back. Initially I was skeptical that eggs could be frozen and then nuked back to life in the microwave, but having nothing to lose except my hunger, I tried it anyway. And I venture to say that you will be as glad as I am if you take the leap and try it yourself.
Yield: 6 burritos
(Adapted from Budget Bytes)
- 15 oz can black beans, drained
- 8 oz salsa, drained (extra chunky recommended)
- 6 eggs
- 6 tortillas, 8"
- 3 oz cheddar cheese
- Additional hot sauce and red pepper flakes as needed
- Fresh cilantro, optional
- Burrito glue: 1 tablespoon flour and 2 tablespoons water (optional)
Fresh cilantro is by no means a required ingredient, but if you happen to have some at hand, grab a little for garnish.