Make-Ahead Black Bean and Egg Breakfast Burritos

Prepare the vegetables: Wash the 1 red bell pepper and 1 small yellow onion. Finely dice both. Peel and mince the 2 cloves of garlic. Finely chop the 0.5 bunch of fresh cilantro.

Grate the 4 oz block of sharp cheddar cheese using the large holes of a box grater and set aside.

Open the 15 oz can of black beans; pour into a colander and rinse thoroughly under cold water until the water runs clear. Drain well.

In a large skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and red bell pepper. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.

Stir in the minced garlic and 1 tsp ground cumin. Cook for 1 minute until the garlic is fragrant but not browned.

Add the rinsed black beans to the skillet along with 2 tbsp water. Using the back of a fork, lightly mash about 1/4 of the beans directly in the pan to create a slightly creamy texture. Cook for 3-4 minutes until heated through. Squeeze the juice from 1/2 of the lime over the beans and season with salt and pepper. Transfer the bean mixture to a bowl.

Wipe out the skillet and return it to medium-low heat with 1 tbsp olive oil. In a medium bowl, whisk the 8 large eggs with a pinch of salt and pepper until well combined.

Pour the eggs into the skillet. Let them sit for 20 seconds, then use a spatula to gently push the eggs toward the center, creating soft curds. Continue cooking for 3-4 minutes until the eggs are just set but still moist. Remove from heat immediately.

Warm the 4 large flour tortillas in a dry pan or microwave for 15 seconds to make them pliable. Lay them flat on a clean surface.

Assemble the burritos: Divide the bean mixture evenly among the center of the 4 tortillas. Top with the scrambled eggs, the grated cheddar cheese, and the chopped cilantro.

Fold the left and right sides of each tortilla inward over the filling, then roll tightly from the bottom to the top to seal.

For make-ahead storage: Wrap each burrito individually in aluminum foil. If eating within 4 days, store in the refrigerator. For longer storage, place foil-wrapped burritos in a freezer bag and freeze for up to 1 month.