Breakfast burrito
- Prep: 5m
- Cook: 15m
- Serves: 4
A satisfying and healthy start to the day, these burritos are delicious and easy to make.
Method
- Finely dice the red onion and red pepper. Peel the sweet potatoes and grate them on the coarse side of a cheese grater. Cut cherry tomatoes in half.
- Heat the olive oil in a large frying pan. Add the red onion, crushed garlic, ground cumin, ground coriander and smoked paprika. Cook for a few minutes until soft.
- Add diced red pepper, grated sweet potatoes, halved cherry tomatoes and 100ml water. Cover and cook on medium heat for 5 mins, then cook uncovered for another 5 mins until the potatoes are tender. Add spinach and cook until wilted.
- Break eggs into a bowl and beat. Transfer to pan. Mix all ingredients together and stir constantly. Cook the mixture until the eggs are done.
- Add rinsed and drained red kidney beans. Cook for another minute, then season to taste with lime juice, salt and pepper.
- Share the egg mixture between 4 tortillas adding some chopped fresh coriander leaves on top.
- Fold two opposite ends of one tortilla and roll into a wrap. Repeat with the other tortillas. Cut each one in half before serving.
- Serve with diced avocado on the side.
Ingredients
All to be sourced organic where possible
- 2 tbsp olive oil
- ½ red onion
- 2 crushed garlic cloves
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- 200g sweet potatoes
- 1 red pepper
- 100g cherry tomatoes
- 75g baby spinach leaves
- 6 eggs
- 400g red kidney beans
- Lime juice to taste
- To serve:
- 4 large tortillas
- Fresh coriander leaves
- Avocado