Smoky Hot Dog & Bean Breakfast Burritos

Crispy hot dog slices, creamy scrambled eggs, melted cheese, and hearty beans wrapped in a warm tortilla with fresh tomato and wilted spinach — a satisfying fridge-rescue feast.

Let's cook

1. Slice 2 hot dogs into thin coins. Heat 1 teaspoon of cooking oil in a non-stick skillet over medium-high heat and fry the hot dog slices for 3–4 minutes, turning occasionally, until browned and slightly crispy. Remove and set aside.
2. Dice 1 medium tomato and roughly chop a large handful of spinach. Drain and rinse half a can of beans.
3. In the same skillet over medium heat, add a small knob of butter. Add the beans and cook for 2 minutes, stirring, until warmed through. Season with salt and pepper, then push to the side of the pan.
4. Add the spinach to the pan and stir for about 1 minute until just wilted. Push it alongside the beans.
5. Crack 3 eggs into a bowl, add 2 tablespoons of milk, and whisk with salt and pepper. Pour the egg mixture into the center of the skillet. Stir gently with a spatula over medium-low heat until softly scrambled and just set, about 2–3 minutes. Mix everything in the pan together gently and remove from heat.
6. Warm 2 large tortillas directly over a gas flame for 20 seconds per side, or in a dry skillet for 30 seconds per side, until pliable and lightly charred.
7. Lay each tortilla flat. Divide the egg-bean-spinach mixture between them, top with the crispy hot dog coins, fresh diced tomato, and a generous handful of shredded or sliced cheese.
8. Fold in the sides of each tortilla, then roll tightly into a burrito. Return to the skillet seam-side down for 1 minute per side to seal and melt the cheese. Serve immediately.