Burritos are awesome. So much goodness crammed into a light tortilla casing and best of all, you can eat it with your hands. Bacon and eggs are also awesome, though a little harder to eat with your hands. You could try, but let’s face it, it would be messy. Well, the breakfast burrito is the perfect solution to this problem. It’s your favourite fry up foods, with a Mexican flair and some salad and salsa for good measure. Plus it makes it healthy right? Yes! This has just become a health food. Just… maybe don’t eat it every day.
Ingredients (serves 4):
- 4 flour tortillas
- 1/4 red onion
- 1 small tomato
- 1/2 small green capsicum
- 4 cm of cucumber
- juice of half a lime
- 4 rashers of middle eye bacon – the not too fatty kind, it makes it easier to bite through inside the wrap, oh and healthier.
- 5 eggs
- 1/4 cup milk
- salt and pepper
- 1 cup of leftover cooked white rice
- 1/4 cup water
- 1 tbsp tomato sauce
- 1 tsp sriracha sauce (optional)
- 1 can of baked beans (or chilli beans)
- 4 slices of cheddar cheese (or 1/2 cup grated cheese)
- 2 cups of salad greens
- optional: jalapenos, sriracha sauce, and sour cream to serve
Finely dice the onion, tomato, capsicum and cucumber and mix together in a bowl. Add lime juice and season with a little salt. Stir and set aside.
Heat a tbsp of oil in a heavy based fry pan and on a low heat, cook bacon until lightly browned on each side, then set aside in a warm oven (about 60 degrees) to keep warm while you prepare the rest.
In the same pan that you cooked the bacon, add the cooked rice, 1/4 cup of water, tomato sauce and sriracha, stir over a low heat till all the tasty bacon flavours are lifted off the pan, the rice is a lovely red colour, and the water has evaporated, it may still be a little wet at this time, but remove into a small bowl and pop in the warm oven while you scramble the eggs.
Use a fork to lightly beat the eggs with the milk, salt, and pepper. In a clean pan, heat 1 tbsp oil on a low heat and pour in the beaten eggs. Use a spatula to occasionally scrape the bottom of the pan so that the eggs scramble. Once set remove from the heat.
Heat the baked beans in a small pot or microwave.
Heat the tortillas for a couple of minutes in the warm oven, or 10 seconds in the microwave.
Divide the fillings between the four tortillas centering in the middle a little: bacon, beans, cheese, rice, eggs, then salsa and a handful of greens. Adding jalapenos, sriracha, and sour cream if desired, though it’s equally as tasty without.
Fold the ends of each tortilla in slightly, then roll the tortilla around the filling so the seam is on the bottom, the slice diagonally.