Breakfast Burrito
Recipe Serves 4 people
Ingredients
- 4 wrap, wholegrain (barley or wholemeal tortillas)
- 4 egg
- 1 cup spinach, baby
- 100 g cheese, tasty, low fat grated (½ cup)
- ½ avocado diced
- 1 tomato, common diced
- ½ onion, red diced
- ⅛ bunch coriander, fresh finely chopped
- ¼ lemon (juice only)
- 2 tsp oil, olive
- 1 clove garlic crushed
- 400 g beans, black, canned drained and rinsed
- ½ capsicum, red diced
- ½ tsp chilli, powder
- ½ tsp oregano, dried
- ½ tsp cumin, spice
- salt, table
- pepper
Instructions
- Combine diced avocado, tomato, red onion, coriander, lemon juice and a pinch of salt in a bowl. Loosely mix so that lemon juice has lightly coated the vegetables.
- In a saucepan, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes.
- Add black beans, capsicum, chilli powder, oregano and cumin to the saucepan and cook for 2-3 minutes, stirring regularly.
- Add salt and pepper to taste.
- Whisk eggs in a bowl. In a non-stick pan, over medium heat, scramble eggs for 2-3 minutes or until they are cooked through.
- On a plate, top the barley wrap (or wholemeal tortilla) with some baby spinach, 1 quarter of the scrambled egg, 1 quarter of the salsa, 1 quarter of the black bean mix and some cheese. Fold into a wrap and enjoy! Delicioso!
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