Tex-Mex burrito

Tex-Mex burrito

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(18 ratings)

Prep: 10 mins Cook: 10 mins


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



    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 eggs



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

  • 100ml milk



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

  • 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



    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)


  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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Nynke Landwehr's picture
Nynke Landwehr
10th Sep, 2019
Loved it! Have made it a couple of times now and have loved it every time. It really keeps you full for the rest of the day
13th Oct, 2015
Nice but no where near enough for 2 adults. It was enough for 1 adult and a toddler
31st Jul, 2015
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.
7th Jun, 2013
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
4th Jun, 2012
Good, quick, easy dinner using pantry staples.
17th Jan, 2012
Really nice and pretty easy to make.
24th Oct, 2011
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.
14th Sep, 2011
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.
8th Jul, 2011
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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