Breakfast burrito

Using up some of the remaining Mexican bean ingredients from the night before in a burrito with smoky spiced eggs and melted cheese makes for an easy cooked breakfast.

SERVES FOUR INGREDIENTS

2 ripe avocados, the flesh finely diced

2 tomatoes, finely diced

1 clove of garlic, very finely chopped

1-2 jalapeño chillies or any green chilli, very finely chopped 4 large eggs, beaten

½ tsp smoked paprika

½ tsp ground cumin

Olive or vegetable oil, to cook

4 x 25cm burrito-size tortillas or soft wraps

250g cheese, coarsely grated Chilli sauce, such as Tabasco, to serve (optional)

Leftovers from the night before

½ bunch of coriander, roughly chopped Lime-pickled red onion (see recipe on facing page)

8 heaped dessert spoons of beans (see recipe on facing page)

METHOD

Mix the avocado, tomato, garlic and jalapeño, or other chilli, with the leftover lime-pickled onion and coriander. Season and mix well. Put to one side.

In a medium bowl, whisk the eggs with the smoked paprika and cumin, and season with salt and pepper. Put to one side.

Reheat the leftover beans in about two tablespoons of oil for two or three minutes in a pan big enough to then add the eggs. Reduce the heat to low, add the eggs, and scramble until just cooked through. Transfer the scrambled eggs to a plate. Clean the pan out and place back on the heat.

To assemble the burritos, spoon about a quarter of the avocado salsa on each tortilla, followed by a quarter of the scrambled egg mixture and a quarter of the cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.

Lightly coat the pan with oil and get the pan medium hot. Add the burritos seam-side down, and cook until their bottoms are golden brown, about three minutes.

Flip the burritos over and continue cooking until golden, and the cheese is melted, for a few minutes more. Serve warm and eat straight away, with or without extra chilli sauce.