Ingredients · makes 1 serving

• Wholewheat tortilla Choose a medium tortilla that is easy to fold 1 medium
• Egg For flavour, texture and nutrients 1 large
• Egg whites Carton egg whites or whites from approximately six eggs 200 g
• Chestnut mushrooms Thinly sliced so they cook quickly 100 g
• Black beans Drained and rinsed 40 g
• Red pepper Finely diced ½ small
• Baby spinach Roughly chopped 1 handful
• Olive oil For cooking the mushrooms and vegetables 1 tsp
• Seasoning Smoked paprika, black pepper and a small pinch of salt to taste
• To serve, optional Salsa, chopped coriander or a squeeze of lime to taste

Method

1. Prepare the egg mixture. Add the whole egg and egg whites to a bowl. Season with black pepper and smoked paprika, then whisk until evenly combined.

2. Cook the mushrooms. Heat the olive oil in a non-stick frying pan over medium-high heat. Add the sliced mushrooms and cook for 3 to 4 minutes, stirring occasionally, until softened and most of their moisture has evaporated.

3. Add the vegetables. Add the diced red pepper and cook for another 2 minutes. Stir in the spinach and cook briefly until wilted.

4. Cook the eggs. Reduce the heat to medium-low and pour the egg mixture into the pan. Cook gently, stirring regularly, until the eggs are softly scrambled and just set.

5. Add the beans. Stir in the black beans and cook for approximately 1 minute, until heated through. Taste and adjust the seasoning.

6. Warm the tortilla. Warm the tortilla in a dry pan or microwave for approximately 15 seconds. This makes it softer and easier to fold without tearing.

7. Fill and fold. Spoon the egg, mushroom and bean mixture into the centre of the tortilla. Add salsa, coriander or lime if using. Fold in the sides and roll the tortilla tightly.

8. Serve slowly. Cut the burrito in half and eat at a comfortable pace. Pause between halves to assess fullness, especially if your appetite is reduced.