Vegetarian Breakfast Burrito

By Cooking With Ayeh · 20 min

Ingredients

Instructions

1. Blend all the avocado crema ingredients in a blender, starting with 2-3 tbsp water and adding more slowly until you reach the consistency you like.
2. Crisp the tater tots in an air fryer or oven, about 10 minutes at 180°C/350°F in the air fryer.
3. Whisk the eggs, then cook them in a pan with olive oil over low heat, folding slowly to keep them fluffy rather than scrambling fast.
4. Season the eggs with salt and pepper and take them off the heat when almost cooked, since they keep cooking from residual heat.
5. Dice the sundried tomatoes small and slice the avocado.
6. Warm the tortilla or wrap in the microwave for a few seconds.
7. Layer the tater tots, avocado, sundried tomatoes, eggs, sauce and cheese in a neat row down the centre, leaving room at the sides.
8. Fold the two sides over the filling, then fold the bottom up and over, tuck it in, and roll tightly all the way up.
9. Toast the burrito in a frying pan over medium heat for a few minutes, turning so all sides are browned.
10. Slice in half and serve with the avocado crema for dipping.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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