Breakfast burritos recipe | delicious. magazine

Ingredients

• 4 small free-range eggs
• 8 rashers of smoked streaky bacon
• For the beans
• 1 tbsp light olive oil
• 1 red onion, finely chopped
• 200g passata
• 40g ketchup
• 1 tsp ground cumin
• 1 tsp sweet smoked paprika
• 1 tsp Tabasco
• 1 tsp Worcestershire sauce
• 1½ x 400g cans black beans (360g total drained weight)
• For the pico de gallo salsa
• ½ red onion, finely chopped
• 150g mixed tomatoes, finely chopped
• 1 jalapeño or green chilli, finely chopped
• Juice 1 large lime
• To assemble
• Soured cream or chipotle mayo (we like Gran Luchito)
• 4 large tortilla wraps
• Bunch fresh coriander, finely chopped
• 60g mature cheddar, grated
• 2 small avocados, peeled, stoned and halved
• Finely grated zest and juice 1 lime
• Mexican chilli sauce and sliced jalapeños