Breakfast burrito

  • Prep: 5m
  • Cook: 15m
  • Serves: 4

A satisfying and healthy start to the day, these burritos are delicious and easy to make.


  1. Finely dice the red onion and red pepper. Peel the sweet potatoes and grate them on the coarse side of a cheese grater. Cut cherry tomatoes in half.
  2. Heat the olive oil in a large frying pan. Add the red onion, crushed garlic, ground cumin, ground coriander and smoked paprika. Cook for a few minutes until soft.
  3. Add diced red pepper, grated sweet potatoes, halved cherry tomatoes and 100ml water. Cover and cook on medium heat for 5 mins, then cook uncovered for another 5 mins until the potatoes are tender. Add spinach and cook until wilted.
  4. Break eggs into a bowl and beat. Transfer to pan. Mix all ingredients together and stir constantly. Cook the mixture until the eggs are done.
  5. Add rinsed and drained red kidney beans. Cook for another minute, then season to taste with lime juice, salt and pepper.
  6. Share the egg mixture between 4 tortillas adding some chopped fresh coriander leaves on top.
  7. Fold two opposite ends of one tortilla and roll into a wrap. Repeat with the other tortillas. Cut each one in half before serving.
  8. Serve with diced avocado on the side.


All to be sourced organic where possible

  • 2 tbsp olive oil
  • ½ red onion
  • 2 crushed garlic cloves
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp smoked paprika
  • 200g sweet potatoes
  • 1 red pepper
  • 100g cherry tomatoes
  • 75g baby spinach leaves
  • 6 eggs
  • 400g red kidney beans
  • Lime juice to taste
  • To serve:
  • 4 large tortillas
  • Fresh coriander leaves
  • Avocado

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