Freezer breakfast burritos
A Sunday-afternoon production line: scrambled eggs with chorizo, kumara, black beans, and cheese, wrapped in tortillas, individually frozen. Microwave one in 3 minutes for breakfast on the way out. Eight burritos, eight breakfasts.
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The Method
7 steps-
1
Heat the oven to 200°C fan-forced. Toss the kumara with 1 tablespoon olive oil, salt, and pepper. Roast on a tray for 18-22 minutes until tender and caught at the edges.
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2
While the kumara roasts, heat the rest of the oil in a large frypan. Cook the chorizo and onion over medium-high heat for 6-8 minutes until the chorizo crisps and the onion softens.
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3
Stir in the cumin, paprika, and beans. Cook 2 minutes more, mashing the beans roughly with the back of the spoon. Tip into a big bowl.
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4
Add the roasted kumara to the bowl. Season generously, toss together.
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5
Wipe out the pan, melt the butter over medium-low. Whisk the eggs with a pinch of salt, pour in. Stir slowly until just-set but still a bit glossy. Add to the bowl with the rest. Stir through the coriander.
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6
Lay a tortilla on the bench. Pile an eighth of the filling along the centre. Scatter cheese over the filling. Fold in the sides, then roll up tightly. Repeat for all 8.
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7
To freeze: wrap each burrito tightly in baking paper, then foil. Freeze in a zip-bag for up to 3 months.
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