Method

Step 1

Make the Avocado-Tomato Salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside.

Step 2

In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside.

Step 3

Heat a large nonstick pan over medium-high heat. Add the mince and cook, stirring frequently, until browned, 4 to 5 minutes. Then transfer the cooked mince from the pan to a plate, leaving the drippings in the pan. Reduce the heat to low. Add the red pepper and fry until soft, then add the black beans and leave to cook for 1-2 minutes. Add in the Krafted by Kelly Mexican rub and fry for another 1-2 minutes until fragrant. Add the turkey mince back in just to combine and then transfer back to the plate. Add the eggs and scramble until just cooked through. Now cook the eggs by pouring the egg mixture into the pan to make an omelette. Once set, place the tortilla wrap on top of the runny egg mixture and leave for 1 minute until the egg mixture is firm enough to flip. Once flipped onto the tortilla side cook for another 30 seconds until the wrap is lightly golden and the eggs looks cooked through. Then transfer to another plate. And repeat the process until all the egg mixture is used up. Clean the pan (you’ll use it again).

Step 4

Assemble the burritos: Spoon about ¼ cup (60 ml) of the avocado-salsa onto each tortilla, followed by a quarter of the mince, and ⅓ cup cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.

Step 5

Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm or wrap in tin foil and place in the fridge to be reheated another day.