This is the burrito I was making while Eric Hamilton was fixing my blog that has been broken for the last few months. I was taunting him with how good it was and I would have told him what I made when I realized that I could just post it here since everything is working again.

• 3 Stone ground whole wheat flat-bread wraps (you can use any kind of tortilla)
• 3 eggs
• 6 tablespoons refried black beans
• 3 tablespoons sour cream
• Salt
• Pepper
• Chili powder
• Tapatio
• Butter

This recipe is simple. Throw a couple tabs of butter into a hot pan, break three eggs into the pan after the butter is sizzling and break the yolks with your spatula. I never whisk my scrambled eggs, I just break the yolks and give a couple stirs then season while the eggs are still liquid. To season, just dash some salt, pepper and chili powder by which time the eggs should be solid enough on the bottom to fold in half.

While the eggs are finishing, spread two tablespoons of refried black beans on each tortilla and then you can flip your eggs over. I usually do this in one pan where my eggs only take up half and I only need the half of the tortilla with the beans on it to feel the heat from the pan. I’ll cook one tortilla at a time and slice off a portion of egg topping with tapatio and sour cream then give a partial roll (this will burn your fingers) before placing the burrito on a surface to cool before rolling.

That’s it. That’s the formula. Layer of refried black beans, scrambled egg, tapatio, sour cream then tuck and roll. This will make you three burritos. If you serve this with something else you can feed three people. Two of these by themselves filled me up to where I could have not eaten a couple bites and still been full. Enjoy.