Mexican Mushroom Breakfast Burrito With Pico

Mexican Mushroom Breakfast Burrito With Pico

This tasty burrito with the protein from the eggs and lots of your five a day in the pico de gallo will keep you going till lunch – plus, it's the perfect crowdpleaser for brunch with the girls. An alternative is to leave the pico out of the burrito and use it as a chunky dip – you'll see it adds a freshness with each bite.
6-8 burrito's
Total Time
25 Minutes
1 tbsp of olive oil
6 eggs
1 large white onion, chopped
300g of Sainsbury's Super White Mushrooms, sliced
150g of baby spinach
1 can of black beans, rinsed and drained
1 can of chopped tomatoes
1 tsp of chilli powder
½ tsp of cumin
Sea salt, to taste
180g of grated cheddar
6-8 medium flour tortillas
For the pico the gallo
4 tomatoes, chopped
1 red onion, finely chopped
1 chilli, seeds removed, chopped
1 small bunch of coriander, roughly chopped
Juice of 1 lime
Step 1

Combine the ingredients for the pico de gallo in a bowl and mix well.

Step 2

Soften the chopped onions in a saucepan over low/medium heat.

Step 3

Next add the sliced mushrooms and soften them up. Now add the drained black beans, canned tomatoes cumin, and chilli powder. Gently stir so you don’t mush up the beans. Simmer for 10-15 minutes stirring occasionally.

Step 4

Scramble your eggs the way you like them, then toast your tortilla and lay them out for the build.

Step 5

Place the cooked black and mushrooms into the middle of the tortilla, then the eggs, cheese and pico. Fold into a little edible pillow of joy.

Credit: The UK and Ireland Mushrooms Producers has partnered with DJ BBQ to inspire the nation to cook new and flavourful food that highlights the versatility of mushrooms in recipes. For inspiration on how to use tasty mushrooms in an array of meals, head to @madewithmushrooms on Instagram to see the latest creations.

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