This is the perfect cure after a long night and the bacon can be left out to make it a veggie breakfast burrito.
Serves 3
Prep time: 10 minutes
Cooking time: 10 minutes
Ingredients:
- 3 corn tortillas(any kind will do)
- 6 streaky rashers
- Oil
- 4 free range eggs
- Chilli powder (optional)
- Salt & Pepper
- Milk
- Cheese
- 2 avocado
- 3 tspn salsa or a relish
- 1 Tin of refried beans
- Coriander
1. Start by getting your scrambled egg mix ready by cracking the eggs into a cup and add the chilli powder, salt & pepper and a dash of milk.Mix well,put in a pot with a bit of oil and place on a medium heat. Stir as often as possible
2. Now put the rashers under the grill and cook until crispy. Flip half way through cooking.
3. While there cooking get the other bits ready for the burrito. Your going to want to heat up your tortillas first. You can heat them in the microwave but they taste a lot better if you cook them over a high heat on the hob or in a dry pan if you have a gas cooker. Just put your tortilla down on the heat for no more than a few seconds at a time and keep flipping over until the tortilla begins to brown. Once they’re ready place on a plate.
4. Get your avocado, deseed it and peel the skin off.I make a quick guacamole by placing the avocado in a bowl and crush it up using a fork and adding some salt. Once it’s made, spread a generous serving out on each tortilla and add some salsa (or relish) as-well.
5. Now heat up your beans by following the instructions on the tin and spread them on the tortilla.
6. When the eggs are ready add a decent amount of cheese into the pot with the eggs and mix together.
7. Once the rashers are nice and crispy break them up and place in the pot with the eggs and cheese. Mix well and then add to the tortilla. Along with some coriander.
8. Now you just have to wrap your burrito. A handy trick to keep the burrito from unfolding is to place a bit of the refried beans under the piece of the tortilla which is on top so it sticks to the piece underneath.
Enjoy.
