That Sugar Movement


Anytime Breakfast Burritos

  • Anytime Breakfast Burritos - Serves Serves: 2
  • Anytime Breakfast Burritos - Prep Time Prep Time: 20
  • Anytime Breakfast Burritos - Cook Time Cook Time: 10

Contains, eggs, dairy and gluten

These delicious wraps are given a lift by a vibrant tomato salsa, spiked with coriander and chilli. The fresh cos lettuce cuts through the richness of the eggs while the black beans give this a decidedly Mexican feel. Other variations on this theme could include some roasted sweet potato or cashew cheese smeared across the bread. Some grated manchego would make this a little fancier, and instead of the lettuce, you could use some mixed sprouts or zingy rocket. Make this for breakfast or keep them for an office lunch – heating them up in a sandwich press makes them good as new!


  • 2 - tomatoes, roughly chopped
  • 1 - handful fresh coriander leaves
  • 1 - red chilli, roughly chopped (optional)
  • 1 - avocado, thinly sliced
  • 400g - tinned black beans, drained
  • 1 - handful of fresh cos lettuce leaves
  • 3 - free-range eggs, lightly whisked
  • 15g - butter
  • 2 - large wholegrain tortillas or wraps


  1. Pulse the tomatoes, coriander, and chilli in a food processor until you have a chunky salsa. This may only take a few seconds so keep an eye on it.
  2. Get the avocado, black beans, and lettuce ready on a plate – once the eggs are cooked you don’t want to waste time finishing off the dish!
  3. Melt the butter in a small saucepan.
  4. Add a little splash of water to the eggs, then add to the pan and immediately lower the heat. The key to a creamy scrambled egg is to cook it low and slow.
  5. Move the eggs around the pan, and remove from the heat once you can see the whites of the eggs have just cooked.
  6. Lay a tortilla on a plate, and arrange the ingredients in neat rows from left to right.
  7. Roll the burrito up firmly, cut in half, and enjoy the fruits of your labour!


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That Sugar Movement