Breakfast burrito
SERVES
3
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
15
MINUTES
CUISINE
Mexican
COURSE
Main
Method
Preheat the grill to medium. Heat the olive oil in a medium pan over a medium heat.
Add the onion and garlic and cook for 5 minutes, until softened.
Stir in the beans, reduce the heat and leave to simmer while you scramble the eggs.
Melt the butter in a non-stick frying pan and pour in the eggs. Cook on a low heat for 3-4 minutes, stirring frequently until the eggs are scrambled but still nice and moist.
Remove from the heat. Spoon half of the bean mixture into the middle of each tortilla wrap. Follow with equal amounts of the scrambled eggs, salsa and Cheddar.
Fold the sides of the wraps over the filling, then roll the wraps up from the bottom to top to enclose the filling completely. Place the wraps folded-side down on a baking tray.
Place under the grill and cook for 2-3 minutes, until lightly toasted.
Ingredients
1 tbsp olive oil
½ an onion, finely chopped
2 garlic cloves, crushed
1 tin of mixed beans
1 tbsp butter
5 eggs, beaten
3 tortilla wraps
3 tsp spicy tomato salsa
75g cheddar, grated
Method
Preheat the grill to medium. Heat the olive oil in a medium pan over a medium heat.
Add the onion and garlic and cook for 5 minutes, until softened.
Stir in the beans, reduce the heat and leave to simmer while you scramble the eggs.
Melt the butter in a non-stick frying pan and pour in the eggs. Cook on a low heat for 3-4 minutes, stirring frequently until the eggs are scrambled but still nice and moist.
Remove from the heat. Spoon half of the bean mixture into the middle of each tortilla wrap. Follow with equal amounts of the scrambled eggs, salsa and Cheddar.
Fold the sides of the wraps over the filling, then roll the wraps up from the bottom to top to enclose the filling completely. Place the wraps folded-side down on a baking tray.
Place under the grill and cook for 2-3 minutes, until lightly toasted.
