Breakfast burritos

Doug Sherring

I love a bit of spice at breakfast time, especially alongside eggs and encased in a wrap. If doing these for a group, I place all the ingredients in bowls and let everyone make their own. For an even faster option, use good-quality tinned chilli beans.

Ingredients

1 tin	Red kidney beans (Main)
1 Tbsp	Cooking oil
1	Onion, small, diced
2 cloves	Garlic, finely chopped
1	Red chilli, finely chopped
2 Tbsp	Chipotle sauce
1 tsp	Ground cumin
1 tin	Tomatoes (Main)
1 tsp	Sugar
2 Tbsp	Fresh coriander, chopped
1 packet	Tortilla wrap, use corn tortillas, warmed according to packet instructions (Main)

Directions

1. In a medium-sized pot, heat the oil to a low heat, and add the onion and garlic.
2. Saute gently for about 7-8 minutes, then add the chilli, chipotle sauce, cumin powder, sugar, and tomatoes. Stir together and gently increase the heat. Add the beans, and a little salt and pepper.
3. Allow to simmer together for about 10 minutes, garnish with the coriander, then serve.

To serve the burritos

Assemble the following in small bowls, and allow everyone to make their own.

• Red onion, sliced
• Scrambled egg
• Streaky bacon, grilled until crisp
• Avocado, sliced
• Fresh coriander
• Fresh lime wedges
• Hot sauce