Breakfast burritos

These breakfast burritos are packed full of fibre and are a great start to the day. The addition of jalapeño peppers gives them a satisfying bite and complement the tangy lime in the avocado beautifully.

  • 15 mins cooking
  • Serves 4
  • Print


Breakfast burritos
  • 250 gram (8 ounces) cherry tomatoes
  • 2 teaspoon olive oil
  • 420 gram (13½ ounces) canned kidney beans, rinsed, drained
  • 1/3 cup coarsely chopped fresh flat-leaf parsley
  • 1 tablespoon coarsely chopped pickled jalapeño chillies (optional)
  • 1 tablespoon lime juice
  • 1 large avocado
  • 8 corn tortillas
  • 50 gram (1½ ounces) baby spinach leaves
  • 1 cup (120g) coarsely grated cheddar


Breakfast burritos
  • 1
    Preheat grill (broiler).
  • 2
    Combine tomatoes and oil in a small shallow flameproof dish; grill about 15 minutes or until tomatoes have softened.
  • 3
    Combine beans, parsley, chilli and half the lime juice in a medium bowl with the tomatoes.
  • 4
    Mash avocado in a small bowl with remaining lime juice.
  • 5
    Warm tortillas according to packet directions. Top warmed tortillas with bean mixture, avocado, spinach and cheese.


Jalapeño chillies are quite hot, omit them if serving to children, if you like. Flour or wholemeal tortillas can be used instead of the corn tortillas.

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