Mexican Mushroom Breakfast Burrito With Pico

Combine the ingredients for the pico de gallo in a bowl and mix well.

Soften the chopped onions in a saucepan over low/medium heat.

Next add the sliced mushrooms and soften them up. Now add the drained black beans, canned tomatoes cumin, and chilli powder. Gently stir so you don’t mush up the beans. Simmer for 10-15 minutes stirring occasionally.

Scramble your eggs the way you like them, then toast your tortilla and lay them out for the build.

Place the cooked black and mushrooms into the middle of the tortilla, then the eggs, cheese and pico. Fold into a little edible pillow of joy.