Tex-Mex burrito

Prep: 10 mins Cook: 10 mins

Easy

Serves 2
A speedy vegetarian dish - ideal as a last-minute, midweek supper

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal611
  • fat38g
  • saturates16g
  • carbs33g
  • sugars6g
  • fibre2g
  • protein35g
  • salt1.96g
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Ingredients

  • 2 tomatoes, halved, seeds scooped out, then chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 3 spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 red chilli, sliced (deseeded if you like it milder)
  • 4 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 2 large wraps
  • soured cream and guacamole to serve, (optional)

Method

  1. 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.

  2. 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.

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Comments, questions and tips

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Comments (8)

Jen84's picture

Nice but no where near enough for 2 adults. It was enough for 1 adult and a toddler

klucky's picture
5

Delicious although quite rich (husband had to go and have a little sit down afterwards). We mixed fresh chopped coriander into the salsa which worked really well. Also we served the egg mixture on top of polenta which was not the original plan - realised too late in the cooking process that we were out of wraps - but worked beautifully.

dentalfun's picture
2

Meh. I found that the mixture was quite wet and soaked through the wraps. Also, though I like egg, I didn't think that this was a winning combination. If I wanted a decent veggie burrito I would use the black bean chilli recipe here: http://www.bbcgoodfood.com/recipes/236609/black-bean-chilli (with the addition of a square of dark chocolate for every two people)

thegoddess_ca's picture
4

Good, quick, easy dinner using pantry staples.

notdanielbutdaniel's picture
4

Really nice and pretty easy to make.

paula22springfarm's picture
5

easy, quick, tasty, filling in a good way, not too many ingredients. this deserves more than 1 5 star rating. I use home made tortillas-wholemeal flour, little bit of oil, water, roll as thin as you dare, 1 min in the microwave.

dvicky5's picture

I've got a old friend staying with me at the moment, who is vegetarian, he doesn't like mushrooms or pasta, and I'm struggling to think of things to cook for him. I'm going to try this one, so I'le have to let you know what he thinks. ?? Fingers crossed. but any suggestions wouldn't go a miss.
thanks.

lenawylie's picture
5

very quick and very easy to make, the burrito was yummy, I added sweetcorn to the tomato salsa and served it with fries, would make again

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