Posie’s Place

I thought I would submit this for the WCC#4 - Easter Breakfast and/or Brunch

This recipe is taken from New Vegetarian by Celia Brooks Brown.

BREAKFAST BURRITO

INGREDIENTS

• 4 large flour tortillas, 20cm/8in diameter (my tortillas were smaller)
• 400g/14oz refried beans, or canned borlotti or pinto beans, rinsed, drained and mashed
• 200g/7oz mature cheddar, grated
• 6 eggs (I added some chopped red and green pepper to the beaten egg mixture)
• 2 tbsp milk
• 1 tsp mild chilli powder
• pinch of dried oregano (I didn’t have any so I left this out)
• 1 tbsp olive oil
• sea salt
• freshly ground black pepper

TO SERVE

• jalapeno or tomato salsa
• guacamole (I couldn’t get ripe avocados so I omitted this also)
• thick plain yoghurt (I used sour cream)

PREPARATION

1. Preheat the oven to 200C/400F/Gas 6.

2. Place each tortilla on a large sheet of foil, spread with the mashed beans and sprinkle over some cheese. Gather the foil and fold it at the top to seal, keeping the tortilla as flat as possible.

3. Place the torilla in the oven for 7-10 minutes until the cheese has melted and the beans and tortilla are heated through but not crisp.

4. Meanwhile, beat the eggs, milk, chilli, salt and pepper in a bowl.

5. Heat the oil in a non-stick frying pan, add the egg mixture scramble gently, until just set.

6. Remove the burritos from the oven, open up the foil and spoon the egg mixture over the cheese and beans. Reseal and return to the oven to keep them warm.

7. When ready to eat, unwrap the burritos on a plate and, using the foil to help, roll each one neatly.

8. Top each one with salsa, a spoonful of sour cream and serve at once.

food

Weekend Cookbook Challenge

recipe

food & drink