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Camping breakfast burritos

Camping breakfast burritos in a lunchbox

Camping breakfast burritos

Name: Camping breakfast burritos
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 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)

Claire Thomson

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Serves 4

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4.5 out of 5.2 ratingsRate

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Scrambled eggs cooked with chorizo and peppers brings gentle spice to these wraps. Cool and creamy guacamole and cheese balances the flavours

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: Per serving

kcal970
fat73g
saturates29g
carbs28g
sugars6g
fibre7g

high
protein46g
salt4.7g

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.

Recipe from Good Food magazine, July 2023

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A star rating of 4.5 out of 5.2 ratings

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