📋 Instructions

1. 1Cook the sausage — Heat a 30 cm (12-inch) skillet over medium-high heat, 190°C/375°F, and add the oil and sausage. Break it into 1 cm pieces and cook 7 minutes until no pink remains and the internal temperature reads 74°C/165°F. [Crumbling small keeps the pieces distributed evenly through the filling.]
2. 2Soften the vegetables — Add the onion and bell pepper to the pan and cook 5 minutes at 190°C/375°F until the onion turns translucent and the edges of the pepper soften. [The moisture they release seasons the sausage fat.]
3. 3Add beans and spice — Stir in the black beans and smoked paprika and cook 2 minutes until the pan smells peppery and the beans are hot. [Two minutes is enough; longer and the beans break apart.]
4. 4Scramble the eggs — Lower the heat to medium, 160°C/320°F, pour in the beaten eggs and cottage cheese, and stir slowly with a spatula for 4 minutes. Stop when the eggs are glossy and just set at 71°C/160°F. [Slow stirring builds large soft curds rather than dry crumbs.]
5. 5Fold and cool — Take the pan off the heat, fold in the cheddar and salt, and spread the filling on a tray to cool 10 minutes to room temperature. [Cooling stops condensation inside the wrap.]
6. 6Warm the tortillas — Wipe the pan, set it over medium heat at 175°C/350°F, and warm each tortilla 10 seconds per side until flexible. Stack them under a towel. [Warm tortillas fold without cracking at the seam.]
7. 7Fill and roll — Spoon 195 g of filling onto the lower third of each tortilla, fold the sides in, then roll away from you while pulling back gently. [Pulling tightens the log and pushes out trapped air.]
8. 8Wrap and freeze — Wrap each burrito in parchment, then foil, and freeze flat on a tray for 2 hours before stacking in a bag. [Flat freezing keeps the shape and speeds later reheating.]