A practical breakfast inspired by Mexican cuisine, this burrito wraps scrambled eggs, kashar cheese (a Turkish semi-hard cheese) and red beans in a tortilla. Roll it up so it can be eaten by hand.
Briefly sauté the pepper and tomato in olive oil, then add the beaten egg and cook, stirring.
Add the cooked beans and grated cheese to the egg and stir until the cheese melts.
Warm the tortillas in a dry frying pan for a few seconds until softened.
Spoon the filling down the center of each tortilla, fold the edges inward and roll tightly. Cut in half and serve.
Important: Fold the tortilla edges inward as you roll it, or the filling may spill out. Allergen: contains wheat (gluten), egg and dairy products. Note: Do not overfill the tortilla, or it may tear as you roll it.
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