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  • About FOODLOVER magazine
    • Our Stockists
    • Newsletter
  • Recipe Index
    • All Autumn Recipes Baking Desserts East-Asian Healthy Recipes Spring Recipes Summer Recipes Vegetarian Winter Recipes World Cuisines

      Artichoke Dip with Clotted Cream

      Perfect Party Food, Every Time, Beetroot Salmon Blinis

      Rolled pork loin with blackberry

      Creamy Shredded Cavolo Nero with Mustard

      Festive Fruity Cavolo Nero Stuffing

      Brussels sprout & pancetta pasta with sage &…

      Lemony spiced lentil & chickpea soup with coriander…

      Mushroom Blend Beef Wellington

      Lemony spiced lentil & chickpea soup with coriander…

      Apple, Plum & Marzipan Crumble Cake

      Pumpkin Cupcakes

      Roasted Pumpkin Soup with Sourdough Croutons

      Roasted Orchard Fruits

      Lamb noisettes

      Cream of Celery Soup

      Chantenay toad in the hole

      Mushroom Blend Beef Wellington

      Apple, Plum & Marzipan Crumble Cake

      Pumpkin Cupcakes

      Baked Chicken with Kale & Tomatoes

      Cherry Tomato Tarte Tatin

      Chilli & Tomato Achaari Bread

      Raspberry & Apple Hand Pies with Lemon Drizzle

      Potted Ham Hock & Beery Brownies

      Apple, Plum & Marzipan Crumble Cake

      Roasted Orchard Fruits

      Chocolate Rice Pudding

      Frozen Fruity Yoghurt Pots

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Vegan Breakfast Burrito

Vegan Breakfast Burrito

by FOODLOVER 07/16/2019
written by FOODLOVER

This dish is perfect if you fancy adding a Latin American twist to your breakfast. 
 

MAKES 4  

 
Oil or Calorie controlled cooking spray 

1 small red onion, finely diced  

1 small red pepper, deseeded and diced  

1 green chilli, deseeded and finely diced  

Half tsp ground cumin  

Half tsp smoked paprika  

4 eggs  

4 tortillas   

1 avocado, peeled, stone removed and diced 

400g tin borlotti beans, drained and rinsed  

60g half-fat Cheddar, grated  

2 tbsp chopped fresh coriander  

TO SERVE 

Tabasco sauce 

Lime wedges  
 

  1. Mist a large nonstick frying pan with cooking spray and set over a medium heat. Add the onion, pepper and chilli and cook for 6-8 mins until the onion and pepper are soft. Add the cumin and paprika and cook for another 1-2 mins.  
  2. Whisk the eggs in a mixing bowl with 1 tbsp of water. Reduce the heat to low and add the eggs to the pan. Cook for about 5-7 mins, folding the mixture with a silicone spatula, until the eggs are just barely set. Season to taste.  
  3. Heat the wraps in the microwave to pack instructions. Lay the wraps on a work surface and top with the eggs, followed by the avocado, beans and cheese. Season to taste, then scatter over some of the coriander and a few drops of Tabasco.  
  4. Tuck in the ends of the wraps and roll each one up, then serve with the lime wedges on the side. 

WW’s Veggie & Vegan cookbook, www.weightwatchersshop.co.uk 

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