Breakfast Burrito

Wash the tomato and cut it into slices. Wash the spinach thoroughly and spin dry. Cut the avocado in half, remove the pit from one half, peel it, and slice it.

Peel and finely chop the garlic and shallot. Heat 1 teaspoon of canola or vegetable oil in a pan, add the garlic and shallot with a pinch of salt, and sauté until translucent. Add 1 tablespoon tomato paste, ⅓ cup drained cooked beans (black beans, pinto beans, or kidney beans), and ¼ cup water. Stir and simmer over medium heat until the water has evaporated.

Mash the beans roughly with the back of a wooden spoon or a potato masher, then season with lime juice, salt, and pepper. Remove from the pan.

Crack the eggs into a bowl and whisk them. Heat 1 teaspoon of oil in a pan. Pour the eggs into the hot pan, then remove the pan from the heat. Using a spatula, gently push the eggs from one side of the pan to the other until they are set but still nicely moist.

Spread the refried beans on the lower middle of each tortilla, leaving some space at the edges. Evenly distribute the tomatoes, spinach, cheese, scrambled eggs, avocado, and ham on both wraps—try to layer them in a strip on top of each other.

First, fold the bottom edge of the tortilla up. Then fold in both sides, and carefully but firmly roll the tortilla from the bottom up. Hold the sides tightly while rolling.

Place the burritos seam-side down in a non-stick pan over medium heat. Cook for about 2 minutes, then carefully flip and cook for another 1–2 minutes, or until both wraps are golden brown on both sides.