Serves
4
Prep Time
20 minutes
Cooking Time
15 minutes
Ingredients
- 4 eggs
- ¼ cup milk
- 20 grams butter
- 1 tablespoon olive oil
- 420 grams can Edgell Corn Kernels, drained
- 400 grams can Edgell Four Bean Mix, drained and rinsed
- 4 large tortillas
- 1 avocado, sliced
- 1 medium tomato, diced
- ¼ cup chopped fresh parsley or coriander
Method
STEP 1Lightly whisk eggs and milk together with a fork until well combined.
STEP 2
Melt butter in a large non stick frypan over medium heat. Add egg mixture and cook stirring until lightly scrambled. Season to taste and set aside.
STEP 3
Wipe frypan with absorbent paper and heat oil over medium-high heat. Add Edgell Corn Kernels and Edgell Four Bean Mix, cook until lightly charred. Set aside.
STEP 4
Spoon scrambled egg down the centre of each tortilla, top with avocado, tomato, corn, four bean mixture and parsley. Fold in sides and roll tightly to encase filling.
Tips
Burritos can be toasted in a sandwich press, pan fried or chargrilled. Avocado and tomato can be swapped with 1½ cups of your favourite veggies, including mushrooms, sundried tomato or spinach.