Name: Tex-Mex burrito
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 tomatoes halved, seeds scooped out, then chopped; 3 spring onions chopped; 1 red chilli sliced (deseeded if you like it milder); 4 eggs; 100ml milk; 1 tsp olive oil; 100g cheddar grated; 2 large wraps; soured cream and guacamole to serve, (optional)

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Tex-Mex burrito

Tex-Mex burrito

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.3 out of 5.24 ratingsRate

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A speedy vegetarian dish - ideal as a last-minute, midweek supper

Vegetarian

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Speedy Tex-Mex rice

A star rating of 4 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tomatoes

halved, seeds scooped out, then chopped
3 spring onions

chopped
1 red chilli

sliced (deseeded if you like it milder)
4 eggs
100ml milk
1 tsp olive oil
100g cheddar

grated
2 large wraps
soured cream

and guacamole to serve, (optional)

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Nutrition: per serving

kcal611
fat38g
saturates16g
carbs33g
sugars6g
fibre2g
protein35g
salt1.96g

Method

step 1

In a small bowl, mix the tomatoes, half the spring onions and half the red chilli with some seasoning and set aside. Beat the eggs and milk with a fork with some seasoning.
step 2

Heat the oil in a large non-stick pan and fry the remaining spring onion and chilli for 1 min, then pour in the egg mix. Gently scramble the eggs by dragging the egg mixture as it sets into the middle of the pan. Cook to your liking, then take off the heat and throw on the cheese. Stir through, then divide between the wraps. Tuck up the top and bottom of each wrap and roll up, then slice in half and serve with the homemade tomato salsa, soured cream and guacamole, if you like.

Recipe from Good Food magazine, March 2011

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Overall rating

A star rating of 4.3 out of 5.24 ratings

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