Mexicans have got it right by eating big burritos for breakfast. Ditch the sugary cereal and give this one a go. It’s packed full of goodness and tastes banging. And a great recipe for cooking while you’re travelling.
Cook: 15 mins
- 1 x 415g tin of refried beans
- Large bunch of coriander, roughly chopped, plus 2 tbsp to garnish
- ½ tbsp coconut oil
- 1 red onion, finely sliced
- 2 jarred red peppers (about 100g), drained and cut into 1cm strips
- ½ tsp chilli flakes
- 275g thick-cut deli ham, sliced into 1cm chunks
- Small knob of butter
- 8 eggs, cracked and beaten
- 4 large tortillas
- 10 jarred jalapeño pepper pieces, roughly chopped
Tip the beans into a saucepan and add the coriander along with a small splash of water. Heat the beans slowly on the hob, stirring occasionally.
Meanwhile, melt the coconut oil in a large frying pan over a medium to high heat. When it is hot, add the red onion and fry for 1 minute. Add the red peppers, chilli flakes and ham, and continue to stir-fry for another minute.
Increase the heat to maximum and add the knob of butter. When it has melted, pour in the eggs and begin to stir slowly, as if you are making scrambled eggs. Reduce the heat a little if the mixture starts to stick to the pan.
When the eggs are nearly cooked, stop stirring and leave the base of the eggs to set and brown a little – this will take a couple of minutes.
Zap the tortillas in your microwave to heat them up.
Sprinkle the jalapeño all over the top of the eggs and then give them one last stir to break them up. Take the pan off the heat.
Spread a good amount of the refried beans across the base of your tortilla, top with the egg mix, sprinkle on a little of the reserved coriander and then roll up your burrito and get stuck in.