Low FODMAP Vegetarian Breakfast Burrito
This tasty vegetarian breakfast burrito is a delicious low FODMAP meal any time of the day! With Mexican bean mix, cajun spiced cheesy eggs, and avocado all wrapped up in a warm tortilla. This recipe is quick, easy and so yummy, you’ll be coming back for more.
Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian
Prep time: 10 min
Cook time: 10 min
- Garlic infused oil or any oil of choice
- 1.5 Tbsp of The Friendly Food Co ‘Na’cho Problem’ spice mix
- ⅔ cup (160g) cooked black beans
- 2x tomates, diced
- 1x green capsicum, diced
- 4x eggs
- ¾ cup grated cheese
- ½ cup chopped spring onion, green parts only
- ¾ tsp of The Friendly Food Co ‘For Every O’Cajun’ Seasoning
- 1 Tbsp butter
- 1 cup baby spinach
- ½ avocado
- 4x tortillas
- Coriander to serve (optional)
- Sour cream to serve (2 Tbsp per serve)
To make the bean mix:
- Heat a drizzle of oil in a saucepan and add the Nacho Problem spice mix, cooking for 30 seconds or until fragrant. Add the black beans, tomato and capsicum and cook for 5 minutes, adding a splash of water as needed. Season with salt and pepper and set aside.
To make the eggs:
- Whisk together the eggs, grated cheese, and spring onion in a bowl until well combined.
- Melt the butter in a non-stick frypan over medium heat. Add the Cajun seasoning and fry for 30 seconds. Pour the egg mixture into the pan and cook, stirring often until eggs are just set or at desired consistency and remove from heat.
To assemble the burritos:
- Warm the tortillas in the microwave or in a fry pan on the stove top for about 20 seconds.
- To assemble, add ¼ of the bean mixture and ¼ of the egg mixture to each tortilla. Divide the baby spinach and avocado between the four tortillas. Sprinkle over the optional chopped coriander and dollop on the sour cream.
- Roll up your breakfast burrito by folding the tortilla over at the bottom, then fold in the two sides. Best served and eaten immediately.