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Get ready to spice up your breakfast routine; today, we’re making a breakfast burrito that is so sumptuous that you can eat it for lunch, too. Breakfast should never be boring, and it should always centre on providing maximum energy to fuel your focus and supercharge your day.

If you’re preparing for a busy week ahead, this recipe is ideal for meal prep. Once you’ve made these wraps into tight, snug burritos, you can roll them up in foil or parchment paper, and you’re good to go.

Ingredients

Kidney beans (Can), Cumin Seeds, Cumin powder, Paprika powder, Black Pepper, Salt, Tomato Paste, Jalapeno chilies, Black Olives, Roumy Cheese (Substitute with Cheddar cheese or Gouda cheese) Water, Fresh parsley, Olive oil.

We used canned kidney beans for the breakfast burrito because they are quick and easy. If you have more time, you can cook dried beans on the stovetop for about two hours. Using a pressure cooker reduces the cooking time to about 9 to 11 minutes. For the best results, soak the dried kidney beans overnight.

To enhance the flavor, you can add more cumin seeds or ground cumin, creating a taste similar to taco seasoning. Black olives and jalapeño chilies add brightness to the kidney beans. A splash of lime juice can also enhance the citrus flavor. For cheese, choose a sharp-tasting variety. We suggest ‘roumy cheese,’ which is an Egyptian cheese. Other good options include mature cheddar, Pecorino Romano, Gruyère, Canadian cheddar, and Asiago.

Instructions

Finely chop an onion, along with three garlic cloves. Finely dice a handful of parsley. Slice the jalapeño chilies. Start by preheating a large pot over medium-low heat. Add three to four tablespoons of cooking oil. Add the onion and garlic, and sauté for 5 to 8 minutes, until they are caramelized and brown.

Next, add the spices. Stir the mixture quickly, ensuring the cooking oil coats the spices evenly. If the mixture is a little dry, add a small amount of cooking oil. The heat of the pot and the cooking oil will bring out the flavours of the spices. Mix the spices. Add the tomato paste to the pot and stir until it is well incorporated.

Drain two cans of cooked kidney beans and add them to the pot, along with 1/2 cup of water. The addition of water will help the kidney beans soften with the steam, and it will also ensure that the spices infuse into the kidney beans. Give everything a good stir to ensure that the beans are properly coated. Cover the pot with a lid, and let the mixture simmer on low heat for ten minutes, stirring occasionally.

Once the beans have cooked down and most of the water has evaporated, the mixture will thicken into a sturdy consistency; it should not be runny. Stir a handful of black olives for a briny contrast, and add the finely diced jalapeños and the 1/4 cup of fresh parsley.

Now that the filling is ready, assemble the breakfast burrito. Take the tortilla wrap and place it on a clean, dry plate. Add the filling to the tortilla, being careful not to add too much, as it may cause the filling to squeeze out. At most, each tortilla will need four to five full tablespoons of bean filling.

Next, add slices of your preferred cheese. In this recipe, we’ve used an Egyptian cheese called Roumy cheese, it has a sharp mature cheddar cheese flavour with hints of blue cheese. The combination of these two cheeses happens to be my favourite type of cheese.

Roll the burrito up from one end to the other. Heat a fry pan or grill pan over medium-low heat. You can also use a cast-iron pan to toast the burrito. Place the burrito seam-side down on the pan to ensure that the opening is properly sealed.

Grill the breakfast burrito for 1 minute or until the tortilla is golden brown. Carefully flip the tortilla and repeat on the other side. This step will help the cheese to melt. Remove the burrito from the heat and let it rest for one minute.

What to serve with a Breakfast Burrito?

Mexico’s sweet corn, also known as Elote, is a grilled corn on the cob topped with cheese, chili powder, lime, and mayonnaise. Try our tangy corn salad or tomato salsa to maximize the flavour.

How do you Store the Breakfast Burrito?

When the breakfast burritos are made, wrap them tightly in aluminium foil. You can also use parchment paper. Store the Burritos in the fridge for up to three to four days.