Flour tortillas are stuffed with a mixture of sausagemeat, scrambled eggs, jalapeno peppers and Cheddar cheese. It's a fantastic recipe to make ahead of time. This recipe yields 20 burritos, which are freezer friendly. To reheat, simply pop into the microwave.
1/2 teaspoon salt
450g pork sausagemeat
2 tablespoons finely chopped garlic
1/2 red onion, diced
1 tomato, diced
4 tablespoons chopped fresh coriander
1/2 (220g) jar sliced jalapeno peppers, drained and chopped
1 (30g) packet taco seasoning
170g grated Cheddar cheese
20 flour tortillas
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Whisk together the eggs, milk and salt in a large bowl. Heat butter in a large frying pan over medium-high heat. Pour in the egg mixture then cook and stir until eggs are completely set, about 5 minutes. Chop the cooked eggs and place in a large bowl. Set aside.
Heat a large frying pan over medium heat and stir in the sausagemeat and garlic. Cook and stir for 5 minutes, then add the onion. Continue cooking and stirring until the sausagemeat is crumbly, evenly browned and no longer pink. Drain and discard any excess fat. Combine the sausagemeat with the eggs, tomato, coriander, jalapeno peppers and taco seasoning. Allow mixture to cool to room temperature, then stir in the Cheddar cheese.
Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the centre of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.
Tightly wrap individual burritos with plastic wrap and freeze until ready to serve. Heat in the microwave until hot, 3 to 4 minutes, before serving.