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Loaded Breakfast Burritos
British
Main
30 mins
Eggs
Easy
Serves
4

These Mexican-inspired tortilla wraps will please anyone who is handed one. Often on a weekend I’ll make these when we’re all heading to various sporting or social activities, though each will vary slightly – one without cheese, one extra spicy, one with beans rather than chorizo (see ‘flexible’ tip below) and one loaded with everything. The preparation workload is the same, everyone is happy, feeling full and ready to tackle the day ahead.

Recipe extracted from The Flexible Family Cookbook – Pics by Malou Burger.

Recipe courtesy of
Ingredients
  • 1 tbsp olive oil
  • 200g/7 oz cooking chorizo, thickly sliced
  • 4 corn or wheat tortillas
  • knob of butter
  • 6–8 spring onions (scallions), chopped
  • 6–8 eggs, lightly beaten
  • 1 tbsp chopped coriander (cilantro)
  • pinch of flaked sea salt
  • 100g/3½ oz grated Cheddar cheese
  • 75g/2¾ oz sweetcorn
  • 1 large ripe avocado, diced
  • hot chipotle sauce or chilli flakes (optional)
Method
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Method
  1. Heat the olive oil in a frying pan. Add the chorizo and cook for about 3–4 minutes until the slices are cooked through and are becoming golden.
  2. Heat the tortillas over a gas flame, in a hot dry frying pan or hot griddle until they are lightly charred, and keep warm.
  3. In a separate non-stick pan, melt the butter over a medium heat and add the spring onion. Cook for 2 minutes until softened.
  4. Add the beaten eggs, coriander and season with salt. Stir around in the pan until the egg is softly scrambled. Stir through the Cheddar until it’s starting to melt then add the sweetcorn.
  5. Divide the chorizo and cheesy scrambled eggs between the centre of each tortilla. Top with some avocado and add some chipotle or chilli flakes if using. Fold the top and bottom sides of the tortilla over the filling, then roll up to seal and hold in the filling. If you are planning on eating these on the go, wrap in foil or paper and twist the ends to secure. Cut in half and eat whilst hot.

To make it vegetarian:

  1. For every portion of a chorizo-free burrito, melt a knob of butter in a frying pan. Add a big pinch of hot or sweet smoked paprika and ¼ teaspoon ground cumin. Sizzle for a few seconds before adding around 75g/2¾ oz canned black beans or kidney beans. Toss to coat in the butter, heat through and season. Alternatively, you can heat up some canned baked beans with a pinch of smoked paprika stirred through.

To make it gluten-free:

  1. Opt for gluten-free tortilla bread. Make sure you check the chorizo is gluten-free too.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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