Mexican Breakfast Burrito

Prep: 15 mins
Cook: 10 mins
Servings: 4
mexican breakfast burrito
Start the day energised with a warm and delicious breakfast burrito.

Ingredients

  • 4 x Helga’s Corn Tortillas 

  • 2 x chorizo (250g) 

  • 8 eggs 

  • 80g tasty cheese, finely grated 

  • 1 tbsp oil 

  • 3 green onions, finely chopped 

  • 200g baby spinach leaves 

  • 30g butter 

  • 2 tsp chipotle in adobo sauce or any hot sauce sparingly 

Method

  1. Cut chorizo in half lengthways. Cut each half into long 2cm thick wedges. Heat a large non-stick frying pan over a medium heat. Cook chorizo until lightly golden. Drain on paper towel.  

  1. Add oil to same pan. Add onion. Cook whilst stirring for 1 minute. Stir in spinach until just wilted. Transfer to a bowl.  

  1. Season eggs and whisk lightly. Add butter to same hot pan. Add egg mixture. Cook, stirring constantly with a spatula until just scrambled. Transfer to a bowl. Wipe out pan with paper towel.  

  1. Warm tortillas in the microwave for 15 seconds. Spread cheese evenly over centre of tortilla leaving a 4cm gap at one end. Top evenly with scrambled egg then chorizo wedges and spinach mixture. Tuck in one end then roll up firmly.    

  1. Heat same lightly greased pan over a medium heat. Cook burritos seam side down first to seal until lightly golden all over, about 3-4 minutes. Serve hot 

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