Prep this hearty burrito brunch the day before for easy assembling in the morning. The recipe is just what you need after party excesses or on New Year’s Day
Prep:40 mins
Serves 8
1 tbsp olive oil4 red peppers, finely sliced250g chestnut mushrooms, sliced8 spicy or herby sausages
STEP 1To make the beans, heat the oil in a pan and fry the onion for 5 mins until soft. Add both types of beans, the passata, chipotle paste, vinegar and sugar and simmer for 15 mins until thick and saucy. Season. Add more chipotle paste, sugar or vinegar to taste – it should be a balance of sweet, spicy and tangy. To make the salsa, combine all of the ingredients and season.STEP 2Heat the oil in a large frying pan and fry the peppers and mushrooms for 10 mins until soft. Squeeze small chunks of sausagemeat from the sausage skins into the pan and fry for 10 mins more until golden and cooked through.STEP 3Warm the tortillas, then keep warm in a clean tea towel. Put the avocados, coriander, cheese and lime wedges (if using) in bowls.STEP 4Just before serving, make the scrambled eggs. Heat the butter in a pan and add the cumin seeds. Sizzle for 1 min, then add the eggs, stirring slowly, until scrambled. Season and tip into a warmed bowl. Serve everything in the middle of the table with chilli sauce, if using, and let everyone dig in.
