Spicy Black Bean Breakfast Burrito
This recipe was produced in collaboration with Epicure to celebrate Vegetarian Week
A veggie breakfast, all wrapped up. Literally. This veggie breakfast burrito is perfect for a weekend brunch.
Serves 2
Ingredients
For the Spicy Black Beans
1 medium onion finely diced
2 x tsp Epicure Chopped Garlic
1 x tsp ground cumin
1 x 400g can Epicure Black Beans
2 x tbsp Epicure Habanero Chilli Sauce
For the burrito
2 large tortilla wraps
6 cherry tomatoes
1 x medium avocado
1 x lime
2 large free range eggs - scrambled
50g grated cheddar cheese
Method
Add a drizzle of Littleseed Oil to a saucepan on a medium heat and then add the diced onion and chopped garlic. Cook for a few minutes until the onion starts to soften, then add the cumin, can of black beans (including the liquid, no need to drain them) and the chilli sauce.
Reduce the heat to low and cook for 15 to 20 minutes, stirring every once in a while to check the beans don’t stick to the bottom of the pan. Once the liquid has reduced to a thick sauce remove from the heat.
Cut the avocado in half and scoop out the flesh into a bowl, mix with the juice of half the lime and mash with a fork. Cut the tomatoes into quarters.
Heat the wraps in the microwave for 10 seconds each, then lie each wrap on a plate to start building your breakfast burrito.
Spread the bean mixture equally between the two wraps. Spread it in a line down the centre of each wrap and then share the cooked scrambled egg, tomato quarters and mashed avocado between the two wraps.
Finally sprinkle on the cheese, squeeze on some lime juice, roll up your burrito and enjoy.
Prep Time
15 minutes
Cooking Time
25 minutes
Recipe Notes
If you struggle with rolling your burrito, try rolling it up in a piece of tin foil and then slicing in half and peeling the foil away gradually as you eat.