• 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.

Recipe from Good Food magazine, July 2023

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