Loaded breakfast burrito recipe
These Mexican-inspired tortilla wraps will please anyone who is handed one. Plus you can vary the filling and adjust the spiciness easily.
Tip: for a vegetarian version, for every portion of a chorizo-free burrito, melt a knob of butter in a frying pan. Add a big pinch of hot or sweet smoked paprika and ¼ teaspoon ground cumin. Sizzle for a few seconds before adding around 75g/2¾ oz canned black beans or kidney beans. Toss to coat in the butter, heat through and season. Alternatively, you can heat up some canned baked beans with a pinch of smoked paprika stirred through.
Ingredients
- 1 tbsp olive oil
- 200 g cooking chorizo, thickly sliced
- 4 corn or wheat tortillas
- 1 knob of butter
- 6 –8 spring onions (scallions), chopped
- 6 –8 eggs, lightly beaten
- 1 tbsp chopped coriander (cilantro)
- 1 pinch flaked sea salt
- 100 g grated Cheddar
- 75 g sweetcorn
- 1 large ripe avocado, diced
- 1 glug of hot chipotle sauce or pinch of chilli flakes (optional)
- 1 tbsp olive oil
- 7.1 oz cooking chorizo, thickly sliced
- 4 corn or wheat tortillas
- 1 knob of butter
- 6 –8 spring onions (scallions), chopped
- 6 –8 eggs, lightly beaten
- 1 tbsp chopped coriander (cilantro)
- 1 pinch flaked sea salt
- 3.5 oz grated Cheddar
- 2.6 oz sweetcorn
- 1 large ripe avocado, diced
- 1 glug of hot chipotle sauce or pinch of chilli flakes (optional)
- 1 tbsp olive oil
- 7.1 oz cooking chorizo, thickly sliced
- 4 corn or wheat tortillas
- 1 knob of butter
- 6 –8 spring onions (scallions), chopped
- 6 –8 eggs, lightly beaten
- 1 tbsp chopped coriander (cilantro)
- 1 pinch flaked sea salt
- 3.5 oz grated Cheddar
- 2.6 oz sweetcorn
- 1 large ripe avocado, diced
- 1 glug of hot chipotle sauce or pinch of chilli flakes (optional)
Details
- Cuisine: Mexican-inspired
- Recipe Type: Tortilla
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Heat the olive oil in a frying pan. Add the chorizo and cook for about 3–4 minutes until the slices are cooked through and are becoming golden.
- Heat the tortillas over a gas flame, in a hot dry frying pan or hot griddle until they are lightly charred, and keep warm.
- In a separate non-stick pan, melt the butter over a medium heat and add the spring onion. Cook for 2 minutes until softened. Add the beaten eggs, coriander and season with salt. Stir around in the pan until the egg is softly scrambled.
- Stir through the Cheddar until it’s starting to melt then add the sweetcorn.
- Divide the chorizo and cheesy scrambled eggs between the centre of each tortilla. Top with some avocado and add some chipotle or chilli flakes if using. Fold the top and bottom sides of the tortilla over the filling, then roll up to seal and hold in the filling. If you are planning on eating these on the go, wrap in foil or paper and twist the ends to secure. Cut in half and eat while hot.
This recipe is from The Flexible Family Cookbook by Jo Pratt, £20, Frances Lincoln.
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