Camping breakfast burritos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 2 avocadospeeled, halved, stoned and cut into small cubes
- 2 tomatoesfinely chopped
- 1 limejuiced
- small bunch of corianderroughly chopped
- 1 small red onionfinely chopped
- 1-2 fresh jalapeñosfinely sliced (or use another green chilli)
- 4 eggs
- 1 tsp ground cumin
- 2 tsp chipotle pasteor 1 tsp chipotle flakes
- 2 tbsp olive oilplus a splash
- 300g chorizocut into small cubes
- 1 red or green pepperdeseeded and thinly sliced
- 4 large soft tortillas
- 250g cheddaror feta, coarsely grated or crumbled
- hot sauceand soured cream, to serve (optional)
Nutrition: Per serving
- kcal970
- fat73g
- saturates29g
- carbs28g
- sugars6g
- fibre7ghigh
- protein46g
- salt4.7g
Method
step 1
Combine the avocado, tomatoes, lime juice, coriander, red onion and jalapeños, and season with salt and pepper. Set aside. Whisk the eggs with the spices and some seasoning in a medium bowl and set aside.
step 2
Heat the oil in a frying pan over a medium heat, or cast iron skillet over ashen coals, and cook the chorizo for 3 mins, or until just beginning to colour and the oils start to release. Add the peppers and cook for 5 mins more until softened. Reduce the heat to low, then pour in the beaten egg and scramble until just cooked, about 2-3 mins. Slide onto a plate and set aside. Wipe the pan clean, return to a medium heat and add another splash of oil.
step 3
Assemble the burritos quickly, one at a time. Spoon a quarter of the guacamole over a tortilla, then a quarter of the scrambled egg, followed by a quarter of the cheese. Fold in the sides of the tortilla over the filling, then roll up from the bottom, tucking in the edges to enclose the filling.
step 4
Cook the burritos in the hot pan, seam-side down, for 1½-2 mins until golden brown, then turn over and cook for another 1½-2 mins. Serve immediately with hot sauce and soured cream, if you like.
