Mushroom Breakfast Burrito

Ingredients

• 1 Tbsp olive oil
• 6 eggs
• 1 Large white onion, chopped
• 300g Sainsbury’s Super White mushrooms, sliced
• 150g Baby spinach
• 1 can black beans, rinsed and drained
• Can of chopped tomatoes
• 1 tsp chili powder
• 1/2 tsp cumin
• Sea salt, to taste
• 180g grated cheddar
• 6-8 medium flour tortillas

Pico the Gallo

• 4 Tomatoes, chopped
• 1 red onion, finely chopped
• 1 Chill Seeds removed chopped
• small bunch coriander, roughly chopped
• Juice of 1 Lime

Method

1. Combine the Ingredients for the pico de gallo in a bowl and mix well
2. Soften the chopped onions in a saucepan over low/medium heat
3. Next add the sliced mushrooms and soften them up.  Now add the drained black beans, canned tomatoes cumin, and chilli powder. Gently stir so you don’t mush up the beans. Simmer for 10-15 minutes stirring occasionally
4. Scramble your eggs the way you like them, then toast your tortilla and lay them out for the build
5. Place the cooked black and mushrooms into the middle of the tortilla, then eggs, cheese and pico. Fold into a little edible pillow of joy
6. Another way of rocking this recipe is to leave the pico out of the burrito and use it as a chunky dip. This adds a freshness with each bite