*1 tsp olive oil
*2 red peppers, diced
*1 red onion, diced
*8 eggs, beaten
*4 large wholemeal tortilla wraps
*1 x 200g tin pinto beans, drained
*1 x salsa recipe
*50g mature cheddar cheese, grated
For the guacamole
*1 avocado, mashed
*2 tbsp finely chopped fresh coriander
*juice of ½ lime
*1 red chilli, chopped, to taste
For the salsa
*1 x 400g chopped tomatoes
*60g jalapenos, sliced
*juice of 1 lime
*½ red onion
*1 large handful fresh coriander
*1 garlic clove
*sea salt and black pepper
1. To make the guacamole, combine all the ingredients in a bowl and stir to combine. Set aside until needed.
2. Heat the oil in a pan over a medium heat, then add the red pepper and onion and cook gently for 3 minutes. Pour the eggs into the pan and scramble for 2–3 minutes, until only just firm. Remove from the heat and set aside.
3. Divide the wraps between 4 plates and spoon some of the egg mixture into the centre of each. Spoon over some beans, salsa, guacamole and cheese and fold each wrap over itself to form a burrito. Serve while the eggs are still warm.
For the salsa
1. Place the remaining ingredients in a blender and blend until you reach a consistency that you are happy with – it can be smooth or chunky depending on your preference.
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