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Easy breakfast burritos

Easy breakfast burritos served on a plate

Easy breakfast burritos

Name: Easy breakfast burritos
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 8
Ingredients: 1 tbsp olive oil; 4 red peppers finely sliced; 250g chestnut mushrooms sliced; 8 spicy or herby sausages; 1 tbsp olive oil; 1 red onion finely chopped; 400g can pinto beans drained and rinsed; 400g can cannellini beans drained and rinsed; 400ml passata; 1-2 tbsp chipotle paste; 1-2 tbsp red wine vinegar; 1-2 tbsp light brown soft sugar; 4 vine tomatoes finely chopped; ½ small bunch of coriander finely chopped; ½ small red onion finely chopped; 1 lime juiced; 1 red chilli deseeded and finely chopped; 50g butter; 1 tsp cumin seeds; 12 large eggs beaten; 8 large or 16 small tortilla wraps; 3 large avocados stoned, peeled and chopped; ½ small bunch of coriander roughly chopped; 50g smoked or mature cheddar grated; lime wedges and chilli sauce (optional)

Anna Glover

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Serves 8

Easy

Prep: 40 mins

Cook: 45 mins

A star rating of 5 out of 5.3 ratingsRate

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Prep this hearty burrito brunch the day before for easy assembling in the morning. The recipe is just what you need after party excesses or on New Year’s Day

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
4 red peppers

finely sliced
250g chestnut mushrooms

sliced
8 spicy or herby sausages

For the chipotle baked beans

1 tbsp olive oil
1 red onion

finely chopped
400g can pinto beans

drained and rinsed
400g can cannellini beans

drained and rinsed
400ml passata
1-2 tbsp chipotle paste
1-2 tbsp red wine vinegar
1-2 tbsp light brown soft sugar

For the tomato salsa

4 vine tomatoes

finely chopped
½ small bunch of coriander

finely chopped
½ small red onion

finely chopped
1 lime

juiced
1 red chilli

deseeded and finely chopped

For the scrambled eggs

50g butter
1 tsp cumin seeds
12 large eggs

beaten

To serve

8 large or 16 small tortilla wraps
3 large avocados

stoned, peeled and chopped
½ small bunch of coriander

roughly chopped
50g smoked or mature cheddar

grated
lime

wedges and chilli sauce (optional)

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Nutrition: Per serving

kcal577
fat31g
saturates10g
carbs57g
sugars12g
fibre8g
protein31g
salt2.8g

Method

step 1

To make the beans, heat the oil in a pan and fry the onion for 5 mins until soft. Add both types of beans, the passata, chipotle paste, vinegar and sugar and simmer for 15 mins until thick and saucy. Season. Add more chipotle paste, sugar or vinegar to taste – it should be a balance of sweet, spicy and tangy. To make the salsa, combine all of the ingredients and season.
step 2

Heat the oil in a large frying pan and fry the peppers and mushrooms for 10 mins until soft. Squeeze small chunks of sausagemeat from the sausage skins into the pan and fry for 10 mins more until golden and cooked through.
step 3

Warm the tortillas, then keep warm in a clean tea towel. Put the avocados, coriander, cheese and lime wedges (if using) in bowls.
step 4

Just before serving, make the scrambled eggs. Heat the butter in a pan and add the cumin seeds. Sizzle for 1 min, then add the eggs, stirring slowly, until scrambled. Season and tip into a warmed bowl. Serve everything in the middle of the table with chilli sauce, if using, and let everyone dig in.

RECIPE TIPS

GET AHEAD

Get ahead by making the beans, salsa and sausage filling up to two days in advance and chilling – stir the coriander through the salsa just before serving. Reheat the beans and sausage filling until piping hot, and bring the salsa to room temperature to serve.

Recipe from Good Food magazine, December 2019

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A star rating of 5 out of 5.3 ratings

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