Ingredients:
2 wholegrain tortilla wraps
75g chorizo, diced
1 avocado, peeled and diced
150g cooked Borlotti beans (Kidney beans or black beans would work just as well. I buy dried and cook them, but you can buy tinned that just need draining and rinsing)
1 onion, sliced
1 tsp garlic powder
2 tbsp jalapeños, roughly chopped
20g Low fat mature cheddar, grated
Juice of half a lime
Handful of tomatoes, roughly chopped
Small handful of coriander, roughly chopped
Sriracha to serve
Method:
Add the chorizo, onion and garlic powder to a frying pan and cook on a medium heat until the onions have softened and the chorizo is releasing its oil. Then add the coriander and beans to the pan for a few minutes.
Leave the mix to heat through in the pan and put the tortilla wraps under the grill to lightly toast.
Once toasted, put the tortillas on a plate and top with the bean and chorizo mix and the jalapeños, avocado and tomatoes.
Fry two eggs in the pan that you cooked the bean mix in, and once cooked to your preference place these on top of everything else on the plate.
Serve with a sprinkling of cheese and the sriracha sauce.
Enjoy!
