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Freezer Breakie Burrito's

Updated: Jan 3

If you are anything like me, mornings are not your time to shine. This means that breakfast options need to be quick and easy. And while toast is a great option, it's not exactly the protein packed post workout fuel of champions. Enter the breaky burrito that you can cook up in a big batch and pop in the freezer.


 

Ingredients

2 cloves garlic

1 red onion

Extra virgin Olive Oil

1 teaspoon ground cumin

1 tablespoon smoked paprika

250g lean beef mince

6 lightly wisked eggs

1/3 cup milk of choice

400g tin kidney beans

Salt and pepper to taste

8 pack of wholegrain wraps or burrito's

1 tomato

1 handful of fresh coriander

grated cheese

 

Method

  • Preheat oven to around 180 degrees (fan forced) and line a large

  • Bring a small pot of water to the boil and add drained kidney beans to the pot, boil for around 15minutes to soften. Drain off excess water. Add about 1 tablespoon of Extra Virgin Olive Oil, salt and pepper (to taste) and mash.

 

TIP: You can skip this step and replace with refried beans.

 

  • Dice garlic, red onion and tomato, coarsely chop coriander. Set aside tomato and coriander. Add a generous amount of extra virgin olive oil to a pan on medium to high heat. Add garlic and onion to pan and then add cumin and paprika. Fry until softened.

  • Add beef mince to pan with onion and garlic mixture. Break mince apart with a spatula as cooking. Cook until mince is cooked through. Set aside.

  • Add eggs to pan and stir gently. Add milk and continue to stir until cooked through. Set aside

  • Fill wrap/burrito with 1-2 tablespoons each of kidney bean, beef and egg mixes. Then top with tomato, coriander and a large pinch of cheese.

 

TIP: At this stage you can add other vegetables of your choice such as capsicum and spinach.

 

  • Wrap the burrito up so that it forms a pocket and place onto tray.

  • Bake in oven for around 10 minutes.

  • Serve with a few tablespoons of greek yoghurt

 

DID YOU KNOW: greek yoghurt can be used in place of sour cream in many recipes. It is higher in nutrients such as calcium and protein and lower in saturated fat.

 

  • Leftovers can be wrapped alfoil and frozen. To eat later, simply microwave for a few minutes and then finish in a sandwich press or reheat in the oven.


WANT MORE RECIPES LIKE THIS? Check out our One Pot Wonders recipe book https://bit.ly/Onepotwonders



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