No bread burritos

Simon Rimmer’s no bread burritos

This is Simon's take on the Mexican burrito, which uses egg as the wrap

By , 12 April 2017

(3 votes)

Simon Rimmer’s no bread burritos
  • 15 Mins

  • Serves: 4

This is a genius way of cooking with eggs that you have to try at home for breakfast or lunch

Nutritional Info
Each 483g serving contains
  • Energy

    2142KJ

    512KCAL

    26%
  • Fat

    28.0g

    high

    40%
  • Saturates

    6.8g

    high

    34%
  • Sugars

    9.2g

    low

    10%
  • Salt

    0.92g

    low

    15%
of your reference intake.
Typical energy values per 100g: 444kJ/106kcal.
Ingredients
  • ¼ red onion, finely chopped
  • 1 chilli, finely chopped
  • 1 beef tomato, finely chopped
  • 2 ripe avocados, finely chopped
  • Juice of 1 lime
  • 250g cooked brown rice
  • 1 tin kidney beans, washed and drained
  • 1 tin of chopped tomatoes
  • 6 pickled jalapeno slices, chopped
  • 6 large British Lion eggs
  • 2 tbsp parsley, chopped
  • 2tsp rapeseed oil
  • Fresh coriander (optional)
  • 60ml reduced fat sour cream (optional)
  • 1 lime (optional)
Method
  • For the filling: Place the onion, chilli, and tomato in a bowl. Season and mix well.

  • Add the avocados to the bowl, squeeze over the lime and mix well.

  • In a separate bowl mix the rice, beans and chopped tomatoes with the jalapeno slices.

  • For the burrito: Beat the eggs and parsley together and season.

  • Heat the oil in a frying pan and add about one quarter of the mix to the pan. Cook the mixture flat, like a tortilla, for 2-3 minutes (it should cook through, if not flip and cook for two more minutes).

  • Remove the egg ‘tortilla’ from the pan and store on a plate. Repeat to make three more.

  • Lay out the ‘tortillas’ and top with the rice mixture and guacamole.

  • Roll up and serve with chopped coriander, sour cream, and lime wedges.