Breakfast burrito

Breakfast burrito

Peter Penguin says...

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A Mexican breakfast burrito, should be deece!

(Serves 4)


  • 4 flour tortillas
  • Sour cream
  • 4 large eggs
  • Pinch of salt
  • Ground black pepper
  • 250g Mexican chorizo
  • 100g grated cheese (Cheddar is good, or whatever you prefer)

For the black beans

  • 500g black beans
  • 1/2 onion, diced
  • 2 garlic cloves, chopped
  • 1/2 tbsp salt
  • 1/2 tbsp oregano
  • 1/2 tbsp ground cumin

For the pico de gallo

  • 4 ripe tomatoes, diced
  • 1 onion, diced
  • handful of fresh coriander, chopped
  • 1 tsp salt
  • 1 tsp olive oil
  • juice of 1 lime
  • jalapeno chilli, chopped


  1. Soak the beans overnight in litres of cold water.
  2. Put the beans in a pan and cover with water. Add the remaining black beans ingredients and bring the water to the boil.
  3. Boil the beans for roughly 1 hour until they are soft.
  4. Meanwhile, cook the chorizo sausages in which ever way you prefer. Once they’re cooked, dice them up and put aside.
  5. Mix together all the pico de gallo ingredients in a bowl, cover and set aside.
  6. Crack the eggs into a bowl, season with salt and black pepper. Then scramble or fry the eggs as you like them.
  7. To serve, heat up a tortilla in a frying pan for around 15 seconds, then transfer to a plate.
  8. Add scoops of eggs, beans, chorizo, cheese and 1 tablespoon each of the pico de gallo and sour cream. Wrap the burrito and enjoy with an ice cold Corona.