This breakfast burrito is loaded with eggs, chicken sausage, turkey chorizo and black beans, topped with avocado crema for a protein-packed start to the day
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 2 |
| Cuisine | American |
| Diet | High-protein |
| Preparation | Easy |
| Calories | 719 |
| Fat | 40g |
| Saturates | 8g |
| Protein | 38g |
| Carbs | 58g |
| Sugars | 7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFDice the onion and capsicum.
Heat the olive oil in a non-stick pan over a medium heat. Remove the sausages from their casing and crumble into the pan with the chorizo. Fry for 4–5 minutes until golden and cooked through. Remove from the pan and set aside.
In the same pan, sauté the onion and capsicum for 3–4 minutes until softened, then add the washed and rinsed beans, smoked paprika, cumin, salt and pepper.
In a separate pan, scramble the eggs and cook on low until just set.
To make the crema, juice the lime. Blend the avocado with the cottage cheese, lime juice and a pinch of salt until smooth.
Lay the tortilla on a flat surface, spread half the avocado crema over it, then layer the scrambled eggs, sausage mixture and black beans on top. Roughly chop the coriander and scatter over filling.
Roll up the burrito tightly and serve warm with the remaining crema on the side.
