Tuesday, 6 March 2012

Breakfast Burritos with Avocado, Tomato and Chorizo

TLI and I ate burritos at the weekend to fortify ourselves before tackling the allotment on Saturday, and again on Sunday to fortify ourselves before tackling Sunderland at home... They are his concoction really, not mine, a take on an American Breakfast Burrito, or a Mexican Burrito. The combinations of filling can be swapped, changed, left in, left out, whatever you fancy really. Filling being the operative word however, they will keep you going all day long and more... I like the combination of avocado, tomatoes and herbs with chorizo in this version, it seems a little bit more fresh than the more traditional Mexican Burrito filled with beef, refried beans, cheese and sour cream...
 

A little left over rice is preferable, but as I didn’t have any I cooked a handful of white long grain rice in some salted water. Chop some cherry tomatoes, a handful of coriander and dice up some chorizo. Just make as much as you fancy, hunger levels and numbers of people depending. One packed burrito is enough for me, TLI can polish off two...



Mash an avocado with a pinch of salt, a little splash of olive oil and a squeeze of lemon juice. Heat your tortilla wraps in the oven, wrapped in tin foil to stop them drying out. They only take about 10 minutes in a medium oven. Fry off the diced chorizo and lightly scramble 2 large free range eggs while the wraps heat up.


Then simply assemble, a little rice, some eggs, topped with chorizo, tomatoes, avocado and coriander, down the middle of the tortilla. Fold the end up a little, then fold each of the sides inwards to form a wrap... I really like the colours in each of the bowls, it's a pretty meal, a little kit of parts laid out on the table that you have to assemble yourself. The freshness of the tomatoes, coriander and avocado is delicious with creamy eggs and spicy chorizo. Make sure you are pretty hungry before embarking on these little fellas...


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