Spicy bean breakfast burrito

Method

• step 1

  Finely chop the onion and pepper, and grate the garlic. Heat 2 tbsp of the veg oil in a large saucepan or flameproof casserole over a medium heat and cook the onion, pepper and garlic with a pinch of salt for 8-10 mins, stirring until soft and golden at the edges.

• step 2

  Add the tomato purée and dried spices, and cook for 2-3 mins, stirring until fragrant. Pour in the passata, swilling out the jar or can with a splash of water. Cook for 6-7 mins more, stirring often until thickened and reduced. Drain both cans of beans and stir these in. Season, then squeeze in the juice of 1 lime. Roughly chop the coriander and stir this in. Set aside to cool.

• step 3

  Crack the eggs into a medium bowl, pour in the milk and grate in the cheese. Season, then whisk using a fork to combine. Melt the butter in a small non-stick saucepan and cook the eggs, stirring until just scrambled. (We like to slightly undercook the eggs, as they will continue to cook in the air fryer.) Once cooked to your liking, transfer to a clean bowl.

• step 4

  Warm the tortillas in the microwave. Spread a quarter of the bean mixture in a roughly 15cm line down the centre of each tortilla, flattening it out slightly. Spoon a quarter of the eggs on top. Fold in the edges of the tortilla, then fold the bottom half of the tortilla up and over the filling, rolling and tucking in the edges as you go. Repeat with the remaining tortillas and filling. (See tip.)

• step 5

  Brush each burrito with the rest of the oil, then air-fry in batches for 5 mins at 200C, or until lightly golden. Peel, stone, halve and slice or mash the avocado, and slice the remaining lime into wedges to serve alongside the burritos.