Breakfast Burrito

Name: Breakfast Burrito
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tsp Garlic Granules; 100g Feta, crumbled; 150g Spinach; 4 Wholemeal Wraps; Sea Salt, to taste; 200ml Egg Whites, I use a shop-bought carton; 4 Eggs; A few sprays Olive Oil; 1 Red Pepper, diced; 12 Cherry Tomatoes, diced; 2 Spring Onions, finely sliced; 400g tin Black Beans, drained; 200g Sweetcorn, drained; 1 tsp Ground Cumin; 1 tsp Smoked Paprika

by Emma Bardwell

Vegetarian

10m prep time

25m total time

Easy level

15 ingredients

Breakfast Burrito recipe by Emma Bardwell

With eggs and black beans, this is a great way to boost your protein intake first thing in the morning. I love having a few of these in the freezer ready to warm up whenever I need a quick breakfast – they’re also a huge hit with my teens.

Method

Based on 4 servings, adjust as needed.

Step 1

Crack the eggs into a medium bowl, pour in the egg whites, season with salt and pepper and mix everything together with a fork.

Step 2

Heat a few sprays of oil in a large non-stick frying pan and pour the egg mix in. Scramble to your desired consistency, then remove the eggs from the pan and leave to one side.

Step 3

Wipe the pan clean with a piece of kitchen paper, spray with oil again and sauté the red pepper, cherry tomatoes, spring onions, black beans and sweetcorn along with the spices for 8–10 minutes until everything is soft and cooked through. Add the egg mixture back into the pan and throw in the crumbled feta and spinach for the last minute or so. Cook until the egg and feta are warmed through and the spinach is wilted.

Step 4

Heat the wraps on both sides for a few seconds either in a clean, dry pan or a microwave to ensure they’re nice and pliable.

Step 5

Divide the mixture equally among the wraps and fold in a burrito shape (I highly recommend watching a quick YouTube tutorial to really nail this technique). I also recommend lightly toasting the top and bottom of the burritos in a dry pan to give them some extra crunch and help seal them shut.

Ingredients
Based on 4 servings

1 tsp Garlic Granules 1 x Sainsbury's Garlic Granules 58g
100g Feta, crumbled 1 x Sainsbury's Greek Feta Cheese 200g
150g Spinach 1 x Sainsbury's Baby Leaf Spinach 120g
4 Wholemeal Wraps 1 x Sainsbury's Wholemeal Tortilla Wraps x8 512g
Sea Salt, to taste 1 x Maldon Sea Salt Flakes 250g
200ml Egg Whites, I use a shop-bought carton 1 x Two Chicks Liquid Egg White 500g
4 Eggs 1 x Sainsbury's British Free Range Eggs Medium x6
A few sprays Olive Oil 1 x Frylight 1 Cal Olive Oil Cooking Spray 190ml
1 Red Pepper, diced 1 x Sainsbury's Red Pepper
12 Cherry Tomatoes, diced 1 x Sainsbury's Cherry Tomatoes 300g
2 Spring Onions, finely sliced 1 x Sainsbury's Spring Onions Bunch 100g
400g tin Black Beans, drained 1 x Sainsbury's Black Beans in Water 400g (235g*)
200g Sweetcorn, drained 1 x Sainsbury's Naturally Sweet Sweetcorn In Water 198g (157g*)
1 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
1 tsp Smoked Paprika 1 x Sainsbury's Smoked Paprika 44g