Spicy Breakfast Burrito

Makes: 2
Prep Time: 10 minutes
Cook Time: 10-12 minutes

1 tbsp. olive oil
1 small red onion, diced
1 red pepper, deseeded and diced
450g vine tomatoes, chopped
1 tbsp. Frank’s RedHot® Original Sauce
60g diced chorizo
2 tbsp. canned black beans, drained and rinsed
2 eggs
50g spinach leaves
2 wraps

Preparation Method

  • HEAT the oil in a pan, add the onion and pepper and cook gently for 5 minutes.
    Add the tomatoes, Frank’s RedHot® Original Sauce and chorizo and cook for a
    further 5-7 minutes, stirring occasionally until pulpy. Stir in the beans and
    season with some salt and pepper.
  • MEANWHILE, bring a pan of water to the boil, carefully add the eggs and cook
    for 6 minutes, drain and run in cold water until cool. Peel.
  • WARM the wraps under the grill or in the microwave for a few seconds, divide
    the spinach between the 2, spread the tomato mixture on top and place an egg
    in the middle of each. Carefully wrap up and then halve.

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