Recipes
Simon Rimmer’s no bread burritos
This is Simon's take on the Mexican burrito, which uses egg as the wrap
This is Simon's take on the Mexican burrito, which uses egg as the wrap
(3 votes)
Cook: 15 Mins
Serves: 4
Price: £1.33 per serving
Nutritional Information
Each 483g serving contains
Energy
2145kj
512kcal
2145kj
512kcal
26%
Fat
28.0g
28.0g
High
40%
40%
Saturates
6.8g
6.8g
Med
34%
34%
Sugars
9.2g
9.2g
Med
10%
10%
Salt
0.92g
0.92g
Med
15%
15%
of your reference intake.
Typical energy values per 100g:
444kj/106kcal
Typical energy values per 100g:
444kj/106kcal
Ingredients
¼ red onion, finely chopped
1 beef tomato, finely chopped
1 chilli, finely chopped
2 ripe avocados, finely chopped
Juice of 1 lime
1 tin of chopped tomatoes
6 pickled jalapeno slices, chopped
250g cooked brown rice
6 large British Lion eggs
2 tbsp parsley, chopped
1 tin kidney beans, washed and drained
Fresh coriander (optional)
60ml reduced fat sour cream (optional)
1 lime (optional)
2tsp rapeseed oil
Method
1
For the filling: Place the onion, chilli, and tomato in a bowl. Season and mix well.
2
Add the avocados to the bowl, squeeze over the lime and mix well.
3
In a separate bowl mix the rice, beans and chopped tomatoes with the jalapeno slices.
4
For the burrito: Beat the eggs and parsley together and season.
5
Heat the oil in a frying pan and add about one quarter of the mix to the pan. Cook the mixture flat, like a tortilla, for 2-3 minutes (it should cook through, if not flip and cook for two more minutes).
6
Remove the egg ‘tortilla’ from the pan and store on a plate. Repeat to make three more.
7
Lay out the ‘tortillas’ and top with the rice mixture and guacamole.
8
Roll up and serve with chopped coriander, sour cream, and lime wedges.