Mexican Style Burrito

🥘 Ingredients

• cannellini beans 2 tins
• garlic clove 2
• olive oil 1 tbsp
• red chilli 1 item
• tinned tomatoes 2 tins
• red onion
• cherry tomatoes 10
• coriander 1 bunch
• cheddar cheese 75 g
• lime
• lime
• avocados 2
• ground cumin 1 pinch
• sea salt
• black pepper
• tortillas 6 large
• fresh red chilli 2
• butter 30 g
• eggs 8 large
• salt
• black pepper
• sour cream 200 ml
• smoked paprika 1 pinch

1. 1

   Preheat your oven to the lowest setting. Drain the cannellini beans in a sieve. Place a saucepan on a medium heat.
2. 2

   Peel and dinely slice the garlic clove . add the olive oil and sliced garlic to the hot pan.
3. 3

   Crubmle the red chilli into the pan, then stir and fry until the grlic turns golden.
4. 4

   Add the tinned tomatoes and drained cannellini beans to the pan, reduce to a low heat and simmer gently for around 20 minutes, or until reduced and nice and thick. Meanwhile...
5. 5

   Peel, halve and finely chop the red onion . Roughly chop the cherry tomatoes . Finely chop the coriander stalks and roughly chop the leaves.
6. 6

   Coarsely grate the cheddar cheese . Cut lime in half and the other lime into six wedges.
7. 7

   Cut the avocados in half lengthways, use a spppon to sccoop out and dicard the stone, then scoop the fles into a bowl to make your guacamole.
8. 8

   Roughly mash the avocado with the back of a fork, then add the onion, cherry tomatoes, coriander stalks and ground cumin . Season with sea salt and black pepper and squeeze in the juice from one of the lime halves.
9. 9

   Mix well then have a taste of your guacoamole and tweak with more salt, pepper and lime jouice until you've got a good balance of flovours and its tasing delicious. Set aside.
10. 10

    Loosely wrap the tortillas in tin foil then pop in the hot oven to warm through, along with two plates. Finely chop the fresh red chilli and put it aside for later.
11. 11

    Make your table look respectable - get the cutlery, salt and pepper and drinks laid out nicely.
12. 12

    By now your beans should be done, so have a taste and season with salt and pepper. Turn the heat off and pop a lid on th pan sothey stay nice and warm.
13. 13

    Put a small non-stick saucepan on a low heat. Add the butter and leave to melt. Meanwhile...
14. 14

    Crack the eggs into a bowl, add a pinch of salt and black pepper and beat with a fork. When the buter has melted, add the eggs to the pan. Stir the eggs slowly with a spatula, getting right into the sides of the pan. Cook gently for 5 to 10 minutes until they just start to scramble then turn the heat off - they'll continute to cook on their own.
15. 15

    Get two plates and pop a warm tortilla on each one. Divide the scrambled eggs between them then top with a good spoonful of you home-made beans.
16. 16

    Scatter each portion with grated cheese and as much chilli as youdare, then roll each tortilla up.
17. 17

    Spoon guacamole and sour cream on top of each one, scatter with coriander leaves and dust with a little smoked paprika . Serve each portion with wedge of lime for squeezing over, and tuck in.