Veggie Avocado Breakfast Burrito
Up for a delicious avocado breakfast? This simple burrito recipe is just the ticket.
Substitutes?
- No lime? Use lemon instead.
- No coriander? Try using parsley.
- 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: add all of the ingredients to a 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 non-stick pan over a medium-high heat. Add a drizzle of olive oil and the black beans. Stirring frequently, cook for 4-5 minutes, until they soften. Add the eggs and scramble until just cooked through.
- Divide the avocado salsa between the two tortillas, followed by the egg mixture, and top with grated cheese. Fold 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 a medium heat. When the pan is hot, add the burritos, seam side down. Cook covered until the bottoms of the burritos are golden brown (about 2 minutes). Flip the burritos over and continue cooking covered until golden (it should take a few more minutes). Dish up warm and enjoy.
How to store
The burritos can be assembled a few hours before cooking, wrapped tightly in cling film and stored in the fridge. To reheat leftover burritos, wrap them in foil and pop them in a hot oven for about 10-15 minutes.