Tex-Mex burrito
A speedy vegetarian dish - ideal as a last-minute, midweek supper
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Vegetarian
- In a small bowl, mix the tomatoes, half the spring onions and half the red chilli with some seasoning and set aside. Beat the eggs and milk with a fork with some seasoning.
- Heat the oil in a large non-stick pan and fry the remaining spring onion and chilli for 1 min, then pour in the egg mix. Gently scramble the eggs by dragging the egg mixture as it sets into the middle of the pan. Cook to your liking, then take off the heat and throw on the cheese. Stir through, then divide between the wraps. Tuck up the top and bottom of each wrap and roll up, then slice in half and serve with the homemade tomato salsa, soured cream and guacamole, if you like.
PER SERVING
611 kcalories, protein 35g, carbohydrate 33g, fat 38 g, saturated fat 16g, fibre 2g, sugar 6g, salt 1.96 g
Recipe from Good Food magazine, March 2011.
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http://www.bbcgoodfood.com/recipes/1133665/
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Ingredients
- 2 tomatoes , halved, seeds scooped out, then chopped
- 3 spring onions , chopped
- 1 red chilli , sliced (deseeded if you like it milder)
- 4 eggs
- 100ml milk
- 1 tsp olive oil
- 100g cheddar , grated
- 2 large wraps
- soured cream and guacamole to serve, (optional)
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Vegetarian
Ingredients
- 2 tomatoes , halved, seeds scooped out, then chopped
- 3 spring onions , chopped
- 1 red chilli , sliced (deseeded if you like it milder)
- 4 eggs
- 100ml milk
- 1 tsp olive oil
- 100g cheddar , grated
- 2 large wraps
- soured cream and guacamole to serve, (optional)
PER SERVING
611 kcalories, protein 35g, carbohydrate 33g, fat 38 g, saturated fat 16g, fibre 2g, sugar 6g, salt 1.96 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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08 July 2011
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14 September 2011
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24 October 2011
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