4 large eggs
410g KOO beans
2 Tbsp canola oil
1 medium green and red bell pepper, diced
1 tsp crushed garlic
1 Tbsp chutney
2 Tbsp cream cheese (optional)
100ml fresh cream
2 large burrito wraps/ tortilla wraps
1 medium ripe avocado, sliced
2 Tbsp butter/ margarine
2 tsp paprika
4 larger brown mushrooms, cubed
20g fresh coriander
10g fresh dill, chopped
Salt and pepper, to taste
In a large pan heat oil over medium to high heat. Add in the diced peppers and fry for 3-5minutes. Add in garlic, chutney, paprika and stir. Cook for 1-2 minutes. Stir in KOO beans. Season with salt and pepper. Then lower the heat and let it simmer for 5minutes. Once cooked keep it aside.
Crack the eggs in a medium bowl, add in cream, pinch of salt and pepper. Whisk until well combined and keep aside.
In a non-stick pan melt butter over medium heat. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a spatula, lifting and folding it over from the bottom of the pan.
Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Repeat until the eggs are cooked through and set aside.
In a pan heat a tablespoon of oil over high heat, add in the mushrooms and sauté for 5-6 minutes, add in dill then season with salt and pepper.
To assemble the burrito wrap;
Spread cream cheese on one side of the burrito wrap then top with eggs, bean mixture, avocado and coriander. Repeat this for the other burrito wrap.
Fold in the two sides and roll up tightly. Pan-fry over high heat until golden brown on each side. Cut it in half and serve warm with sauteed mushroom, tomatoes and sausage on the side.
