Giant Breakfast Burrito - Authentic Central American Recipe

"Nothing to do with Mcdonalds or Taco Bell, this is my take on what I was served regularly in Nicaragua. If you can stomach it, it was usually served with Gallo Pinto as well. (thats Rice 'n' beans to you and I)"
 
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Ready In:
12mins
Ingredients:
13
Serves:
1
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ingredients

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directions

  • Gently fry the sausages or chorizo, onion and chilli in a little oil until the sausages are cooked and the onion is soft.
  • Beat the eggs with the black pepper, and pour this in to the pan. Throw in the cheese, and stir everything up. Heat until the eggs are cooked through and the cheese has melted.
  • Spread the tomato sauce* over the tortilla and warm under the grill. Spread the eggy sausage mixture into the centre of the wrap, then roll up and serve.
  • *Tomato sauce can be made by mixing the herbs and puree into the chopped tomatoes.

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RECIPE SUBMITTED BY

I'm Bel, I'm passionate about food, particularly exotic things. The nickname is mainly because my stomach is generally in control of everyday life! I travelled for quite a while in South and Central America and picked up a taste for Latino cuisine there. (Not all chillies, honestly!) My husband grew up in South Africa, so he's recently been introducing me to Cape Malay cuisine and traditional cooking there too. I used to run Darlington's first Latino cafe, but sadly that has now come to an end. I really want my own cafe one day though. For now I am content with fattening up my husband and my friends and experimenting on them. hehehe! I also run an online shop, selling fair traded giftware, jewellery and clothing from Peru. Clicky <a href= "http://www.cyberllama.co.uk"> CYBERLLAMA</a>
 
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