Veggie Avocado Breakfast Burrito
Try this easy breakfast burrito recipe next time you have avocado in your Oddbox!
Substitutes?
- No lime? Use lemon instead.
- No coriander? Use parsley instead.
- No cheddar cheese? Use parmesan instead.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 2
Ingredients:
100 g Cans black beans (drained )
2 eggs
1 tsp smoked paprika
1 tbsp unsalted butter
2 Large tortilla wraps
2 tbsp cheddar (grated )
For the avocado salsa:
1 avocado (diced )
1 tomato (diced )
½ red onion (chopped )
2 tbsp fresh coriander (roughly chopped )
½ lime (juiced )
1 tsp olive oil
salt & pepper
Recipe:
- Make the avocado salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside.
- In a medium bowl, whisk the eggs with the smoked paprika and a pinch of salt. Set aside.
- Heat a medium nonstick pan over medium-high heat. Add a drizzle of olive and the black beans. Cook, stirring frequently, for 4-5 minutes, until they soften. Add the eggs and scramble until just cooked through.
- Assemble the burritos: Divide the avocado-salsa between the two tortillas, followed by the egg mixture, and top with the grated cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
- Lightly coat a clean frying pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 2 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.
How to store
The burritos may be assembled a few hours ahead of time, wrapped tightly in cling film and stored in the fridge, before cooking. To reheat leftover burritos, wrap in foil and warm in a hot oven for about 10-15 minutes.
