Preparation: 10 minutes
Cooking: 25 minutes
You’ll need a large frying pan.
Two cloves of garlic (finely chopped)
200g chorizo, skin removed, chopped into 1 cm chunks
Two large beef tomatoes (or tinned tomatoes if none to hand)
Half a red chilli, seeds removed, finely chopped – use a whole chilli if you want extra zoom!
1/2 tsp ground cumin
One tin red kidney beans, drained
Four flour tortillas
Handful of flat leaf parsley, chopped
Sea salt and fresh ground black pepper to taste
Warm olive oil in the non-stick frying pan and add the chopped garlic and chorizo. Fry gently for a couple of minutes, until the paprika in the chorizo turns the oil a lovely deep red colour.
While this cooks, roughly chop the tomatoes then add to the pan together with the chopped chilli and ground cumin. Stir, place the lid on the pan and set heat to low.
Season the drained kidney beans with salt and pepper, and mash roughly with a fork. Add to the pan and bring to a gentle simmer for 15- 20 minutes, keeping the lid on.
The tomatoes will start to break down as they cook and the sauce will thicken. If it gets too dry, add a little water – you don’t want it too runny or it will leak from the tortillas.
Once the sauce is cooked, fry the eggs to your liking in a separate pan – I like mine runny.
Spread a good tablespoon of the sauce over a tortilla and place the fried egg on top. Scatter with flat leaf parsley and roll the whole thing up, tucking the edges in as you roll – that’s what makes it a burrito and stops it all falling out when you take that first big bite!