- 1 medium shallot, chopped
- 1 whole jalapeño pepper, diced
- 40g red pepper, diced
- Pinch of salt
- Pinch of black pepper
- 1 tbsp Lurpak® Slightly Salted Butter
- 2 whole eggs, beaten
- 1 large flour tortilla, warmed
- 75g cheddar cheese, grated
- 80g cooked white rice
- Zest of half a lime
- 2 tbsp fresh coriander, finely chopped
- 1 avocado, sliced
- 80g pinto beans, cooked
- Hot sauce, to your liking
MEXICAN BREAKFAST BURRITO
Take your best frying pan and heat one tablespoon of Lurpak® on a medium heat before adding the shallots, jalapeño pepper and red pepper. Tossing from time to time, fry until the onions are softened. Season with a pinch of salt and pepper, then put the vegetables aside in a bowl.
Wipe your now empty pan, return to the heat and melt your remaining Lurpak®. Once melted, add the beaten eggs, stirring quickly with a fork until scrambled.
Lay your warm tortilla (microwaved for 30 seconds in a damp paper towel) out on a surface. Then, in a mixing bowl, add the rice, lime zest and chopped coriander before mixing until well combined.
Begin to build your burrito by adding cheese to the centre, leaving about an inch on both sides. Then add your egg, vegetable mix, avocado, rice and beans. Drizzle responsibly with hot sauce.
Now for the tricky bit. Fold over the sides, then from the bottom, begin to roll up. Eat straight away, or wrap in foil to keep warm until you’re ready.