Black Bean & Egg Burrito

Dice the onion and bell pepper into small, uniform pieces. Mince the garlic. Chop or tear spinach into bite-sized pieces if using fresh.

In a bowl, beat the eggs with a fork until fully combined and lightly frothy.

Warm the tortillas in a skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds. Transfer to a plate and cover with foil to keep warm.

Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper; sauté for 3–4 minutes until softened and translucent.

Add minced garlic and cook for 30 seconds until fragrant. Stir in the black beans, cumin, salt, and black pepper. Cook for 2 minutes, stirring occasionally, until heated through. Transfer bean mixture to a bowl.

Return the skillet to medium heat with a small amount of additional oil if needed. Pour in the beaten eggs and let them sit for 10 seconds, then gently scramble, stirring constantly with a spatula until nearly set, about 2 minutes.

Add spinach and stir gently until it wilts into the eggs, about 1 minute. Season to taste with salt and pepper. Remove from heat.

Lay one warm tortilla on a flat surface. Arrange half the bean mixture down the center, leaving 2 inches on each side. Top with half the scrambled egg and spinach mixture, then sprinkle with cheese if using.

Fold the sides of the tortilla inward over the filling, then roll tightly from the bottom upward, tucking as you go. Repeat with the remaining tortilla and fillings.

Serve immediately with salsa roja on the side or drizzled on top if desired.