Spicy bean breakfast burrito
- Helena Busiakiewicz
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Makes 4 large burritos
Easy
Prep: 30 mins
Cook: 30 mins
A star rating of 5 out of 5.2 ratingsRate
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This bean-based burrito blends the cuisines of Mexico and southwestern US. Add bacon, chorizo or pickled jalapeños, if you like
Freezable
High-fibre
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
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1 red onion
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1 red pepper
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2 garlic cloves
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3 tbsp vegetable oil
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1 tbsp tomato purée
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1 tsp smoked paprika
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1 tsp ground cumin
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1 tsp ground coriander
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1 tsp mild chilli powder
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400ml passata
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400g can black beans
(see tip)
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400g can pinto beans
(see tip)
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2 limes
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10g coriander
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6 eggs
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2 tbsp milk
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60g cheddar
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20g salted butter
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6 large tortilla wraps
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1 avocado
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Nutrition: Per serving
- kcal745
- fat32g
- saturates11g
- carbs73g
- sugars12g
- fibre16g
- protein33g
- salt2.21g
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Method
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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.
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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.
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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.
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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.)
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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.
Recipe tips
Haricot, kidney or mixed beans would also work well.
Complete the recipe up to the end of step 4, then wrap and freeze the burritos individually. Defrost in the fridge overnight, then wrap in foil and air-fry at 180C for 15 mins. Unwrap. Air-fry for 5 mins more until hot through.
If you don’t have all the dried spices, use a fajita-style seasoning or chipotle chilli paste.
Recipe from Good Food magazine, April 2026
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A star rating of 5 out of 5.2 ratings
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