Breakfast Burrito

Breakfast Burrito, the brunch of heroes. Smashed avocado, saucy black beans, ribbons of spicy eggs and crunchy sweet potato.

Key Details

  • Serves: 2
  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Difficulty: Easy

Ingredients

  • 1 sweet potato, cubed
  • 1 tsp cumin
  • 1 red onion, finely sliced into half-moons
  • 1 garlic clove, finely sliced
  • 1 x 400g tin of black beans, drained and rinsed
  • 1 avocado
  • 1/2 lemon, juice of
  • 3 eggs
  • 1 red chilli
  • 2 tortilla wraps 

  • 1 sweet potato, cubed
  • 1 tsp cumin
  • 1 red onion, finely sliced into half-moons
  • 1 garlic clove, finely sliced
  • 1 x 400g tin of black beans, drained and rinsed
  • 1 avocado
  • 1/2 lemon, juice of
  • 3 eggs
  • 1 red chilli
  • 2 tortilla wraps

To make a breakfast burrito, peel and chop your sweet potato, coat in 1 tbsp oil and cumin and season generously with salt and pepper. Roast in the oven at 200°C/400°F/gas 6 for 15 minutes.

Add a pan on medium heat with 1 red onion sliced into half moons and sprinkle with salt to help soften. Cook for 3-4 minutes, turn the heat down and add 1 sliced garlic clove – allow the garlic to soften rather than fry for another 3-4 minutes. Turn your heat up and add the black beans with 2 tbsp water. Squish them a little and allow them to heat through.

Scoop out an avocado. Squeeze lemon over the top, sprinkle with salt and mash it with a fork. Season with pepper.

Whisk your eggs in a bowl and season with salt only. Pour 1 tsp of oil into a pan on medium heat. Pour in your eggs and rather than whisking them in the pan, drag your eggs and fold them so you end up with ribbons. Scatter with finely sliced chilli and remove from the heat. These will cook very quickly so leave this until last.

Time to plate up. Toast a tortilla wrap, spoon on your avocado, then your eggs, top with the onions and beans and scatter on the sweet potatoes. Folk it up and tuck in for absolute brunch heaven.

 

 

 

 

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