The Ballymaloe Breakfast Burrito

Wake up to the delicious Ballymaloe Pepper Relish Breakfast Burrito – and start your day with a full stomach and a big smile! With a delicious base of spicy beans and Ballymaloe Pepper Relish, layered with an irresistible combination of chorizo, mince, egg, salsa and avocado – this is a burrito like no other!

 

  • Cooking Time: 25 minutes
  • Serves: 2
  • Skill: Medium
  • Allergens: Wheat, egg, dairy, mustard, sulphites

Ingredients

  • 2 flour tortillas (large)
  • 150g chorizo (casing removed & diced)
  • 150g minced pork
  • 4 free-range eggs (beaten)
  • 1 tin refried beans
  • 1 avocado (halved & sliced)
  • 25g butter
  • 2 tomatoes (diced)
  • ½ small red onion (diced)
  • Squeeze of lime juice
  • Sea salt & freshly-cracked black pepper
  • Ballymaloe Pepper Relish

 

Ingredients

  • 2 flour tortillas (large)
  • 150g chorizo (casing removed & diced)
  • 150g minced pork
  • 4 free-range eggs (beaten)
  • 1 tin refried beans
  • 1 avocado (halved & sliced)
  • 25g butter
  • 2 tomatoes (diced)
  • ½ small red onion (diced)
  • Squeeze of lime juice
  • Sea salt & freshly-cracked black pepper
  • Ballymaloe Pepper Relish

      Method

      1. Mix the diced tomatoes and onions with half a teaspoon of Ballymaloe Fiery Relish, a pinch of sea salt & some freshly-cracked black pepper, then set aside.
      2. In a frying pan, add a splash of olive oil and cook the minced pork. Stir and break up the mince using a wooden spoon. Once fully cooked, add a pinch of salt & pepper, then set aside.
      3. Melt the butter in a medium-sized saucepan. Add in the diced chorizo and allow to cook gently for 3-4 minutes.
      4. Add in the beaten eggs, then season.
      5. Using a flat-bottomed wooden spoon, stir the eggs until just cooked, then pop them in a bowl.
      6. Smother the tortilla wrap with refried beans, then top with Ballymaloe Pepper Relish.
      7. Pop the chorizo & scrambled eggs in the centre of the tortilla, leaving an inch free all around.
      8. Top with the pork, sliced avocado and, finally, the salsa.
      9. Wrap your tortilla up nice and tight, then place in a clean frying pan on a medium to high heat to seal & brown both sides.
      Ballymaloe