Breakfast burritos

24 July 2017 by
First published: 21 May 2017

Start your day with a fiesta of flavour and give your morning a Mexican twist with these breakfast burritos Cygnet Kitchencreated by Louise Robinson at . This vegetarian recipe is perfect as a crowd-pleasing brunch for friends – simply lay out all the ingredients and let everyone build their own!

Ingredients (serves 4)

2 tbsp olive oil

2 shallots, finely chopped

400g tin borlotti beans, drained and rinsed

1 tsp ground cumin

½ tsp smoked paprika

1 vegetable stock cube

1 tbsp tomato purée

1 tbsp fresh parsley, finely chopped

Sea salt and freshly ground pepper

1 ripe avocado

Juice of 1 lime

½ red chilli, deseeded and finely chopped

1 tbsp fresh coriander, finely chopped

200g Tenderstem broccoli

To serve:

4 plain tortilla wraps

100g baby spinach, washed and dried

50g Cheddar cheese, grated (optional)

Lime wedges


Start by making the beans. Heat 1 tablespoon of the olive oil in a frying pan over a low heat and add the chopped shallots. Sweat for around 8-10 minutes until soft.

Add the drained beans to the pan along with the ground cumin and paprika. Stir and crumble over the stock cube. Stir in the tomato purée and 100ml cold water, then mix thoroughly and simmer for 10 minutes, stirring occasionally until the liquid has been absorbed. Season with salt and pepper and add the chopped parsley.

Preheat the oven to 180°C. Make the guacamole by chopping the avocado into cubes and mixing with the lime juice and chopped chilli. Season with salt and pepper and add the fresh coriander.

Wrap the tortillas in foil and place in the preheated oven for 5 minutes to warm up.

Heat a griddle pan over a medium heat, toss the Tenderstem in the remaining tablespoon of olive oil and place in the hot pan. Turn the stems for 2-3 minutes until they’re lightly charred.

To serve, lay out the tortillas and divide the spinach between each, followed by the beans, grilled Tenderstem and guacamole. Sprinkle over the cheese, if using, then fold over the edges of the tortilla and serve with lime wedges.

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Breakfast burritos
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