1 cup white rice
1 1/2 cups water
1 15-ounce can black beans, drained and rinsed
2 Tbs. taco seasoning
1/2 cup salsa
1 cup shredded cheese (such as cheddar or pepper jack), plus extra for topping
8 eggs
1 Tbs. olive oil
1 avocado, remove pit and peel and dice
2 Tbs. lime juice
pinch of sea salt
1/2 cup sour cream or greek yogurt
4 large flour tortillas


1. In a medium saucepan, bring water to a boil. Stir in rice, cover and reduce heat to low. Cook for 18-20 minutes, until water has evaporated and rice is fully cooked. Fluff with a fork, remove from heat and set aside.

2. Meanwhile, in a medium bowl, crack eggs and whisk together with taco seasoning.

3. Add olive oil to a medium skillet over medium-high heat and add eggs. Stirring constantly and scraping down the sides, cook eggs until lightly scrambled. Remove from heat.

4. Lay out tortilla and spread about 3/4 cup of rice about 1/3 of the way from the edge of the tortilla, leaving about an inch on either side. Top with 1/4 cup black beans.

5. Add 1/4 of the scrambled eggs and top with 1/4 of the shredded cheese.

6. First, fold the sides of the tortilla towards the center and bring the bottom up to the middle of the burrito, meeting the sides. Roll tortilla tightly, continuously pulling the sides in as you roll towards the top, fully enclosing filling.

7. Repeat with remaining ingredients and tortillas.

8. Place burritos immediately onto serving plates – or, to save them for later, wrap each burrito separately in tin foil. These will keep in the fridge all week or in the freezer for up to 2 months.

9. Place diced avocado in a small bowl and add lime juice and salt. Using potato masher (or the back of a fork), smash avocado to soften and combine, leaving plenty of texture.

10. Serve avocado smash, salsa and extra shredded cheese on the side as optional toppings for the burritos.


– If you are planning to enjoy the burritos immediately, and not saving them for later, you can add the avocado, salsa and sour cream or yogurt directly into the burrito before wrapping.