Thu, 22 June 2017
Serves: 4
Post-Workout
Prep 10 mins
Cook 15 mins
Recipe:
1x415g tin of refried beans
Large bunch of coriander, rough chopped, plus 2 tbsp to garnish
½ tbsp. cocnut oil
1 red onion, finely sliced
2 jarred red peppers (about 100g), drained and cut into 1cm strips
½ tsp chilli flakes
275g thick-cut deli ham, sliced into 1cm chunks
Small knob of butter
8 eggs, cracked and beaten
4 large tortillas
10 jarred jalapeno pepper pieces, roughly chopped
Method:
- Tip the beans into a saucepan and add the coriander along with a small splash of water. Heat the beans slowly on the hob, stirring occasionally.
- Meanwhile, melt the coconut oil in a large frying pan over a medium to high heat. When it is hot, add the red onion and fry for 1 minute. Add the red peppers, chilli flakes and ham and contine to stir fry for another minute.
- Increase the heat to a maximum and add the knob of butter. When it has melted, pour in the eggs and begin to stir slowly, as if you are making scrambled eggs. Reduce the heat a little if the mixture starts to stick to the pan.
- When the eggs are nearly cooked, stop stirring and leave the base of the eggs to set and brown a little- this will take a couple of minutes.
- Zap the tortillas in your microwave to heat them up.
- Sprinkle the jalapeno all over the top of the eggs and then give them one last stir to break them up. Take the pan off the heat.
- Spread a good amount of the refried beans across the base of your tortilla, top with the egg mix, sprinkle on a little of the reserved coriander and then roll up your burrito and get stuck in.
