Ingredients

The following ingredients have 4 Servings
  • 1 tbsp Olive Oil
  • 1 Onion (chopped)
  • 2 cloves Garlic (crushed)
  • 1 tsp Dried Oregano
  • 1 tbsp Cumin
  • 2 tsp Smoked Paprika
  • 1 tsp Coriander
  • 1 tsp Chilli Powder
  • Pinch Chilli Flakes
  • 200 g Leftover Cooked Rice or Quinoa
  • 3 Eggs
  • 50 ml Milk
  • 4 Vegetarian Sausages (cooked to packet instructions and chopped into chunks)
  • 2 big handfuls Spinach Leaves
  • 1 400g tin Kidney Beans (drained)
  • 50 g Cheddar (grated)
  • Salt and Pepper
  • 4 Tortillas
  • Sour Cream, Hot Sauce and Coriander (to serve)

Instruction

  • Heat the oil over a medium heat and fry the onion for a couple of minutes before adding the garlic and all of the spices. Cook for another couple of minutes until fragrant.
  • Add the cooked rice or quinoa and stir to coat in the spices. Beat the eggs with the milk and season to taste. Push the rice to one side of the pan and pour in the beaten egg, wait for a minute for the egg to begin to set and then gently scramble for another minute or so before stirring into the rice.
  • Add the kidney beans, vegetarian sausages, spinach and cheddar and stir everything together. Scoop 2 spoonfuls of the mixture into a tortilla and wrap into a burrito. Repeat with the remaining burritos. 
  • Either wrap in foil and leave to cool before freezing or eat straight away.