Inspired by classic Mexican cooking, this burrito will definitely make you want to get up early in the morning.
30 Min
20 Min
4
Serving(s)
Ingredients
4 Lafleur Pork & Bacon sausages (150 g)
4 tortillas
15 ml (1 tbsp.) olive oil
6 eggs, lightly beaten
45 ml (3 tbsp.) milk
½ red pepper, finely diced
½ green pepper, finely diced
30 ml (2 tbsp.) olive oil
3 French shallots, minced
250 ml (1 cup) grated Agropur “Grand cheddar” cheese
30 ml (2 tbsp.) cilantro, chopped
Salt and freshly ground pepper to taste
400 g canned black or other beans, rinsed, drained
250 g corn (frozen on canned)
45 ml (3 tbsp.) olive oil
½ red pepper, finely diced
½ green pepper, finely diced
2 limes (juice only)
1 clove garlic, chopped
5 ml (1 tsp.) cumin
45 ml (3 tbsp.) cilantro, chopped
Tabasco Sauce
Salt and freshly ground pepper to taste
Preparation
Blanch the sausages in a pot of boiling water for 5 minutes. Remove from water and allow to cool. Cut the sausages diagonally and set aside.
Preheat the oven to 162°C (325°F).
Brush both sides of the tortillas with the canola oil, spread them out on a backing sheet and sprinkle evenly with cheese. Place the tortillas in the oven to melt the cheese.
In a bowl, mix the eggs and milk. Add salt and pepper.
Brown the peppers, the shallots and the sausages in a pan with the olive oil over medium heat.
Add the egg mixture and continue cooking slowly while stirring until cooked to taste.
Spread the egg filling on the tortillas and roll firmly.