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Baked bean breakfast burrito recipe

11 ratings

All the flavours of a cooked breakfast wrapped in a soft tortilla makes this burrito a great breakfast or easy brunch. The barbecue sauce adds a lovely smoky flavour to the beans, but omit if you prefer. See method

Serves 4
10 mins to prepare and 10 mins to cook
601 calories / serving

Ingredients

1½ tbsp vegetable oil
4 medium free-range eggs
2 tbsp semi-skimmed milk
8 rashers unsmoked streaky bacon
1 red onion, thinly sliced
250g chestnut mushrooms, thinly sliced
100g baby spinach
420g tin Tesco baked beans in tomato sauce
1 tbsp BBQ sauce (optional)
4 plain tortilla wraps
50g mature Cheddar, grated

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2515kj
601kcal 30%
Fat
31g 44%
Saturates
11g 54%
Sugars
8g 9%
Salt
3g 51%

of the reference intake
Carbohydrate 47.6g Protein 29.8g Fibre 7.5g

Method

Heat ½ tbsp oil in a large frying pan. Whisk the eggs and milk together until well combined, then add to the pan and cook for 2-3 mins, gently pushing around the pan to create ribbons. Once cooked, set aside.
Heat ½ tbsp oil in the same pan and fry the bacon for 2-3 mins on each side until crisp. Set aside.
Add the onion, chestnut mushrooms, spinach and 2 tbsp water to the pan and fry for 5 mins, until the onions and mushrooms have softened, and the spinach has wilted. Set aside.
Mix the baked beans and BBQ sauce together, if using.
Lay 4 tortillas out on a surface and divide the bacon, vegetables, egg, beans and cheese between them, arranging in a line down the middle of the wrap, leaving a 2cm gap at each end. Fold the ends over the filling, then roll up until sealed.
Heat the remaining ½ tbsp oil in the pan and fry the burritos, seam-side down for 1-2 mins until golden. Carefully turn over, using a pair of tongs, and cook for 1-2 mins on the other side. Cut in half to serve.

See more Brunch recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.