breakfast burritos

Recipe from 15 Minute Vegan by Katy Beskow (Quadrille, £15) Photography © Dan Jones.

Burritos make the best on-the-go breakfasts. Simply wrap them up in some kitchen foil to keep them hot!

Serves 2

1 tablespoon sunflower oil

1 red pepper, sliced into strips

2 spring onions, roughly chopped

235g can cannellini beans, rinsed and drained

1 teaspoon mild chilli powder

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

juice 1 unwaxed lime

handful of fresh coriander, plus extra to garnish

1 red chilli, deseeded, finely sliced

1 large avocado, finely sliced

4 soft tortilla wraps

In a large frying pan or wok, heat the oil over a high heat.

Add the red pepper and spring onions to the pan and cook for 1–2 minutes.

Add the cannellini beans to the pan along with the chilli powder, smoked paprika, and cumin. Stir frequently, crushing the beans slightly, cooking for a further 2 minutes.

Remove the pan from the heat and stir through the lime juice, coriander‚ and red chilli.

Lay out the wraps and load in the hot filling. Scatter mix with coriander and avocado slices to garnish. Fold in until secure.

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Unlike other many other noodle dishes, Singapore noodles are less greasy to eat and have a hint of spice. This dish is ready in under 15 minutes, for when you just fancy some spicy, veg-packed noodles.

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