This breakfast burrito is full of Mexican flavor
Try this Breakfast Burritos Recipe!
These breakfast burritos are full of flavor and easy to put together. They will help you burn fat fast and are within the guidelines of the 80/20 rule.
2 ripe avocados
juice of 1 lime
half teaspoon of sea salt
one pinch of fresh ground black pepper
10 cherry tomatoes
1 teaspoon of ground cumin
half teaspoon of chili flakes
small bunch of fresh coriander
Mushrooms with Spinach Ingredients
2 cloves of garlic
150g oyster mushrooms, or other mushrooms
1-2 tablespoons of oil
3 tablespoons of tamari/soy sauce
one handful of fresh baby spinach
2 x 400g tins of baked beans
4 wholemeal tortilla wraps
First, make the guacamole by peeling and taking the stone out of the avocados. Chop the avocado flesh into smaller pieces.
Put lime juice, salt, and black pepper into a bowl.
Cherry tomatoes need to be chopped in half and placed in the bowl with cumin and chili flakes.
Mash with fork until it all comes together.
Chop coriander finely (including stalks) and add.
Mix, taste and adjust if required.
Peel and finely chop the garlic and roughly chop the mushrooms.
Heat up a medium-sized pan with oil.
Add garlic and mushrooms, stir for 1 minute.
Add tamari and continue stirring for 2 minutes.
App spinach and wait until spinach wilts, then remove the heat.
Place baked beans in a pan on medium heat and stir occasionally.
Layout your tortilla wraps.
Spoon a few tablespoons of baked beans along the middle of the tortilla wrap.
Add some guacamole and mushrooms (don’t put too much, otherwise, you won’t be able to wrap it correctly).
Roll your burrito by folding both ends in, then roll lengthways.
Fold the other end over or under, whilst tucking in both ends as you do so.
1) Eat as is.
2) Put back in the pan for a minute to crisp the outside of the burrito.
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