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TOASTED

BREAKFAST BURRITOS

SERVES 2

384 CALORIES PER SERVING

These breakfast burrito bundles are a real feast and give you an energy-filled start to the day. They’re good with ham, or see my tips for egg or bacon burritos here. The salsa is really good and goes brilliantly with my fabulous fajitas too (see here).

½ can of kidney beans, drained

2 wholemeal tortilla wraps

2 slices of ham (about 60g)

2 tbsp Greek yoghurt

20g mature Cheddar cheese, grated

salt and freshly ground black pepper

SALSA

2 tomatoes (about 100g), deseeded and chopped

1 spring onion, chopped

¼ pepper, deseeded and chopped

1 tsp tomato purée

½ tsp olive oil

1 For the salsa, put the tomatoes, spring onion, pepper, tomato purée and oil into a small blender and whizz to chop the veg finely and make a nice chunky mixture.

2 Tip half the salsa into a bowl and season well, then stir in the kidney beans. You can store the rest of the salsa in a sealable container in the fridge for up to 4 days.

3 Lay the tortillas on a board and put a slice of ham on each. Add a spoonful of yoghurt, then top with the bean mixture and sprinkle over the cheese. Season again.

4 Roll the burritos up, then wrap each one in foil. Heat a frying pan, place the foil parcels in it and toast the burritos for a couple of minutes all over.

VARIATIONS

SCRAMBLED EGG BURRITO

404 CALORIES PER SERVING

Scramble an egg in a separate pan and spoon it on to the ham instead of the yoghurt. Follow the rest of the recipe as before.

BACON BURRITO

378 CALORIES PER SERVING

Cook 2 rashers of back bacon, trimmed of any fat, in a pan until golden. Lay the bacon rashers on the tortilla, instead of the ham and Greek yoghurt, then follow the rest of the recipe as before.