Camping breakfast burritos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 2 avocados, peeled, halved, stoned and cut into small cubes
- 2 tomatoes, finely chopped
- 1 lime, juiced
- small bunch of coriander, roughly chopped
- 1 small red onion, finely chopped
- 1-2 fresh jalapeños, finely sliced (or use another green chilli)
- 4 eggs
- 1 tsp ground cumin
- 2 tsp chipotle paste, or 1 tsp chipotle flakes
- 2 tbsp olive oil, plus a splash
- 300g chorizo, cut into small cubes
- 1 red or green pepper, deseeded and thinly sliced
- 4 large soft tortillas
- 250g cheddar, or feta, coarsely grated or crumbled
- hot sauce and soured cream, to serve (optional)
Method
- STEP 1
Combine the avocado, tomatoes, lime juice, coriander, red onion and jalapeños, and season with salt and pepper. Set aside. Whisk the eggs with the spices and some seasoning in a medium bowl and set aside.
- STEP 2
Heat the oil in a frying pan over a medium heat, or cast iron skillet over ashen coals, and cook the chorizo for 3 mins, or until just beginning to colour and the oils start to release. Add the peppers and cook for 5 mins more until softened. Reduce the heat to low, then pour in the beaten egg and scramble until just cooked, about 2-3 mins. Slide onto a plate and set aside. Wipe the pan clean, return to a medium heat and add another splash of oil.
- STEP 3
Assemble the burritos quickly, one at a time. Spoon a quarter of the guacamole over a tortilla, then a quarter of the scrambled egg, followed by a quarter of the cheese. Fold in the sides of the tortilla over the filling, then roll up from the bottom, tucking in the edges to enclose the filling.
- STEP 4
Cook the burritos in the hot pan, seam-side down, for 1½-2 mins until golden brown, then turn over and cook for another 1½-2 mins. Serve immediately with hot sauce and soured cream, if you like.
