Tenderstem® broccoli Breakfast Burritos
Method
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Start by making the beans. Heat 1 tablespoon of the olive oil in a frying pan over a low heat and add the chopped shallots. Sweat for around 8-10 minutes until soft.
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Add the drained beans to the pan along with the ground cumin and paprika. Stir and crumble over the stock cube. Stir in the tomato puree and 100ml of cold water, then mix thoroughly and simmer for 10 minutes, stirring occasionally until the liquid has been absorbed. Season with salt and pepper and add the chopped parsley.
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Pre-heat the oven to 180c/160c fan/gas mark 4.
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Make the guacamole by chopping the avocado into cubes and mixing with the lime juice and chopped chilli. Season with salt and pepper and add the fresh coriander.
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Wrap the tortillas in foil and place in the pre-heated oven for 5 minutes to warm them up.
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Heat a griddle pan over a medium heat, toss the Tenderstem® broccoli in the remaining tablespoon of olive oil and place in the hot pan. Turn the stems for 2-3 minutes until they’re lightly charred.
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To serve, lay the tortillas out and divide the spinach between each, followed by the beans, grilled Tenderstem® broccoli and guacamole. Sprinkle over the cheese if using, then fold over the edges of the tortilla and serve with lime wedges.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
