Breaky Burrito

Method

• 1)

  For the salsa, finely dice 1 punnet/200g of Perino Tomatoes, 1/2 a red onion and 1/4 a pineapple (the diced ingredients should all be a similar size).

• 2)

  Pop the diced ingredients into a mixing bowl together with 1 tin of washed black beans and a handful of finely chopped coriander.

• 3)

  Next add the zest and lemon of 1 lime and a generous pinch of salt before giving the salsa a good mix into.

• 4)

  For the egg mixture, start by dicing 2 mild/hot chorizos approx. 1cm cubes, then remove the kernels from the cob of 1 corn (set both the chorizo and corn aside).

• 5)

  Next add 6 eggs and 3 cubes of goat cheese into a bowl, then give the egg mixture a good whisk.

• 6)

  Now heat a teaspoon of butter in a pan on high heat, before adding the chopped chorizo.

• 7)

  After the chorizo has been cooking for approx. 5 minutes, add the corn and cook for a further approx. 1 minute.

• 8)

  Then add the egg mixture to the pan and cook for an additional approx. 4 minutes (refer to the IGTV on how to achieve a ‘folded’ consistency rather than a scrambled consistency).

• 9)

  To assemble the burritos. start by adding a couple of tablespoons of the egg mixture to a fresh tortilla.

• 10)

  Next add a few tablespoons of the salsa and a few slices of avo, then drizzle with some chipotle hot sauce/mayo.

• 11)

  Wrap the tortilla up tightly, ensuring all the ingredients are nicely tucked in.

• 12)

  You can serve the burrito with a fresh tortilla or you can toast it on a high-heat pan/sandwich press for approx. 2 minutes on either side.

• 13)

  Serve with lime wedges, pickled jalapeños and some finely chopped coriander.