Egg and black bean breakfast burrito
A Mexican breakfast for the galley that fine in moderate seas, about 10 min hands-on.
- Breakfast
- Mexican
- ⏱ 10 min
- 🌊 Sea tolerance 3/5
- 🌶 Hot (on the side)
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Wheat tortillas240 g (≈ 5 tortillas) (60 g (≈ 1 tortilla))
- Eggs400 g (≈ 8 eggs) (100 g (≈ 2 eggs))
- Canned black beans240 g (60 g)
- Cheddar / hard cheese80 g (20 g)
- Hot sauce20 g (5 g)
Method
- Scramble the eggs.
- Warm the beans.
- Fill tortillas with eggs, beans, cheese and hot sauce; roll up.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Eggs, Gluten, Milk / lactose — always check the labels of what you buy.
Per serving
- kcal
- 466
- protein
- 26 g
- fat
- 21 g
- carbs
- 42 g
- sugar
- 4 g
- fibre
- 6 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes