Breakfast Burritos

Recipe provided by Edgell

 
 

Delicious and easy breakfast burritos with scrambled eggs, Edgell black beans and corn and your choice of veggies.

 

Serves 4

Ingredients

8 eggs

½ cup milk 

30g butter

1 tablespoon olive oil

420g can Edgell Corn Kernels, drained  

400g can Edgell Black Beans, drained and rinsed

4 large tortillas

1 avocado, sliced

½ cup roasted red capsicum, diced  

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Method

  1. Lightly whisk eggs and milk together with a fork until combined.

  2. Melt butter in a large non stick frypan over medium heat. Add egg mixture and cook stirring until lightly scrambled. Season to taste and set aside.

  3. Wipe frypan with absorbent paper and heat oil over medium heat. Add Edgell Corn Kernels and Edgell Black Beans, cook until lightly charred. Set aside.

  4. Spoon scrambled egg down the centre of the tortilla, top with avocado, capsicum, corn and black bean mixture. Fold in sides and roll tightly to encase filling.

 

TIP: Burritos can be toasted in a sandwich press, pan fried or char grilled.   
Capsicum and avocado can be swapped with 1.5 cups of your favourite veggies – e.g., mushroom, sundried tomato, spinach. 

 
RecipesTess LeederLunch, Breakfast, Quick & easy, Budget friendly, All recipes, All 4