Inspired by classic Mexican cooking, this burrito will definitely make you want to get up early in the morning.
Burritos “rancheros” with sausage, egg and cheddar
1 June 2017
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.
- Serve the burritos with the bean and corn salad.
- When done, add the chopped cilantro.
- Mix all the ingredients.
- Add Tabasco sauce, salt and pepper to taste.
