SPICY BLACK BEAN BREAKFAST BURRITO

SPICY BLACK BEAN BREAKFAST BURRITO

Serves 2

INGREDIENTS

FOR THE SPICY BLACK BEANS

  • Littleseed British Rapeseed Oil
  • 1 medium onion, finely diced
  • 2 tsp Epicure Chopped Garlic
  • 1 tsp ground cumin
  • 1 × 400g can Epicure Black Beans
  • 2 tbsp Epicure Habanero Chilli Sauce

FOR THE BURRITO

  • 2 large tortilla wraps
  • 6 cherry tomatoes
  • 1 medium avocado
  • 1 lime
  • 2 large free-range eggs, scrambled
  • 50g grated cheddar cheese

METHOD

  1. Add a generous drizzle of Littleseed Rapeseed Oil to a saucepan over a medium heat.
  2. Add the diced onion and chopped garlic and cook for a few minutes, until the onion begins to soften.
  3. Stir in the cumin, black beans including their liquid, and the habanero chilli sauce.
  4. Reduce the heat to low and cook for 15–20 minutes, stirring occasionally to prevent the beans from sticking. Once the liquid has reduced to a thick sauce, remove from the heat.
  5. Halve the avocado and scoop the flesh into a bowl. Add the juice of half the lime and mash with a fork.
  6. Cut the cherry tomatoes into quarters.
  7. Warm each tortilla wrap in the microwave for around 10 seconds, then place them on plates ready to assemble.
  8. Divide the spicy black bean mixture evenly between the two wraps, spreading it in a line down the centre.
  9. Divide the scrambled egg, tomatoes and mashed avocado between the wraps.
  10. Sprinkle over the grated cheddar, squeeze over a little extra lime juice, then roll up the burritos and serve.

TOP TIP

If rolling the burrito gets messy, wrap it tightly in foil first, slice it in half, then peel the foil back gradually as you eat.

GOOD TO KNOW

A proper breakfast with a bit of heat, filling, messy in the right way, and ideal for a weekend morning.

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