Breakfast burrito

Start the day right with a Respectful breakfast burrito that’s packed full of flavour. Fluffy scrambled eggs, spicy pinto beans, pepper, chilli, lime, cheddar, herbs – what more could you want! Wrap it tight (there’s a knack to it!) and devour it quickly – it’s spicy wake up call.

Preparation time

30 minutes

Serves

Makes 4 burritos

Ingredients

• 4 tablespoons olive oil
• 1 red onion, finely sliced
• 2 red peppers, deseeded and sliced
• 2 garlic cloves, finely sliced
• 15g bunch of fresh coriander, stalks finely sliced and leaves roughly chopped
• 2 teaspoons chipotle paste
• 1 x 400g tin pinto beans
• 3 spring onions, finely chopped
• 150g mixed colour cherry tomatoes, quartered
• ½ green chilli, finely chopped
• 1 lime, juice only
• A knob of unsalted butter
• 6 Respectful eggs, beaten
• 4 tortilla wraps
• 60g mature cheddar, grated

Method

Heat 2 tablespoons of oil in a large frying pan over a medium heat. Fry the red onion and red pepper for 10 mins stirring regularly, until lightly golden. Add the garlic, coriander stalks and chipotle paste and cook for a further 2 mins, stirring until fragrant. Tip in the pinto beans, juice and all, season and stir to combine. Cook for 8 mins, stirring regularly until thickened. Add a splash of water if needed.

Meanwhile, mix the spring onions, cherry tomatoes, chilli, and coriander leaves in a bowl. Squeeze in the juice of the lime and 2 tablespoons of oil. Season and mix.

Melt the butter in another frying pan over a medium heat. Pour in the eggs and use a spatula to stir the eggs, leaving it to set for 30 seconds before stirring. Cook until just set and still a little runny. Transfer to a bowl.

Wipe out the pan, put on a high heat and warm a tortilla for 30 seconds before flipping. Scatter over a quarter of the grated cheddar and fry until just melted. Remove and cover with a tea towel to keep warm. Repeat with the remaining wraps and cheddar.

Make each burrito by spooning the smoky peppers along the middle of each wrap, followed by the scrambled eggs and salsa. Tuck in the edges and roll up each wrap tightly, wrapping in foil or greaseproof paper to keep warm.