Breakfast Burrito

Name: Breakfast Burrito
Cook time: 20 min
Total time: 20 min
Cuisine: Mexiacn
Ingredients: 1 jar Ballymaloe 100 Recipe Sauce; 4 large flour tortillas; 400 g tin of black or pinto beans (or mixed) (drained and rinsed); 100 g grated cheese (mozzarella, cheddar); 6 medium eggs; 2 tbsp milk; 1 tsp butter

Serves 4

Cook: 20 mins

Serves 4

1 jar Ballymaloe 100 Recipe Sauce

4 large flour tortillas

400 g tin of black or pinto beans (or mixed) drained and rinsed

100 g grated cheese mozzarella, cheddar

6 medium eggs

2 tbsp milk

1 tsp butter

Method

Step 1

Heat a pan over medium heat. Add the sauce and beans and simmer for 5-7 minutes, until warmed through. Season to taste.

Step 2

Meanwhile, melt the butter in a pan on low heat. Crack the eggs into a bowl, add the milk and whisk the eggs into a smooth mixture with a fork. Once the butter is sizzling, pour the mixture into the pan. Cook the scrambled eggs by continuously stirring the mixture gently until cooked.

Step 3

Heat the tortillas briefly according to packet instructions.

Step 4

Lay a tortilla flat on a place and spoon the bean mixture down the centre. Top with scrambled eggs and a sprinkle of grated cheese. Fold in the sides and roll tightly to make a burrito.

Chef's Tips

Cut in half and serve whilst warm.

Serving Suggestions & Notes

Add your own twist: Adjust the filling to your liking by adding chorizo, spinach, avocado slices or hot sauce. | Make it crispy: For extra texture, toast the folded burrito seam-side down in a dry pan until golden.