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Breakfast Burritos
These moreish burritos make a brilliant Sunday brunch, especially if you lots of family and friends over. Pinto beans are high in protein and virtually fat free, so a great way to set yourelf up for the day.
Ingredients
- 1 teaspoon olive oil
- 2 red bell peppers, diced
- 1 red onion diced
- 8 eggs beaten
- 4 large wholemeal tortilla wraps
- 200 grams can pinto beans drained x salsa recipe (see page 65)
- 50 grams mature cheddar cheese grated
For guacamole
- 1 avocado mashed
- 2 tablespoon finely chopped fresh coriander cilantro
- juice of 1/2 lime
- 1 red chilli chopped, to taste
Instructions
- To make the guacamole, combine all the ingredients in a bowl and stir to combine. Set aside until needed.
- Heat the oil in a pan over a medium heat a then add the red (bell) pepper and onion and cook gently for 3 minutes. Pour the eggs into the pan and scramble for 2-3 minutes, until only just firm. Remove from the heat and set aside
- Divide the wraps between 4 plates and spoon some of the egg mixture into the centre of each. Spoon over some beans, salsa, guacamole and cheese and fold each wrap over itself to form a burrito.
- Serve while the eggs are still warm.
Notes
306 kcal per serving
Nutrition
Calories: 774kcalCarbohydrates: 48gProtein: 22gFat: 24gSaturated Fat: 7gCholesterol: 340mgSodium: 643mgPotassium: 1068mgFiber: 9gSugar: 7gVitamin A: 795IUVitamin C: 23.6mgCalcium: 287mgIron: 5.6mg