Instructions

1. 1

   Finely dice the bell pepper and onion and fry them in the oil for 5 minutes until softened.

2. 2

   Add the drained kidney beans, fry briefly and season with salt.

3. 3

   Beat the eggs, pour into the pan and stir until they set into creamy scrambled eggs.

4. 4

   Warm the tortillas briefly, then fill the centre with the egg-bean mixture, cheese and salsa.

5. 5

   Fold in the sides, roll up tightly and toast seam-side down in the pan until golden brown.