“On The Go” Huevos Rancheros Wraps

“Ten Minutes to Get Out The Door” Breakfasts Wrapped. Phew.

Happy September! Can you believe it? Tell you what – and brace yourselves because on the list of unpopular opinions this one’s right up there – I’m so relieved that it’s September. I mean, who the hell would take the September chill over those sticky (or soggy, this is Wales after all…) August afternoons? Me, that’s who. I’ve always loved that fresh September air; there’s something really exciting about that seasonal shift and the whole “back to school” vibe that swings around this time of year. I’ve got plans, man. This year though, I’m just feeling relieved that the summer’s over; I ended up having to take a bit of a break from everything due to some health stuff that’s been going on in the background (you’re probably wondering why I spontaneously dropped off the planet at the start of July, well, tada!). I’m fine now, and I might tell you a bit more about what’s been happening soon, but right now I can’t wait to just pack Summer away with my flip flops, move onto Autumn and get back to shoving a weekly helping of food porn in your face. 😉

Speaking of which, I don’t know about you but I could eat Mexican Food every day of the week, any time of the day – including for breakfast. If you’ve never tried Huevos Rancheros before, it’s basically a “Rancher’s Breakfast” of fried eggs, spiced tomatoes, peppers and onions all served up on a tortilla with a hefty helping of refried beans and sometimes a few breakfast potatoes. Yum. I LOVE it; I first tried it out in Arizona before I’d really got a taste for Mexican food and just fell in love with the flavours. Plus, anything with fried eggs is good in my book. Nowadays I like making it at home for brunch on the weekend, but it’s just too much faff for the middle of the week when I’m rushing out the door. Except *drum-roll please* when it’s in wrap form. These Huevos Rancheros Wraps involve a little prep ahead of time, but once they’ve been made up they’ll keep in the freezer or the fridge until you’re ready to heat them up, scoff and go. The only thing they’re missing from the usual list of ingredients are the fried eggs which I’ve swapped out for a smoked paprika omelette. Obviously I’d prefer them fried, but I’m not about getting runny egg all down my outfit just as I’m heading out the door. No thanks.

“On The Go” Huevos Rancheros Wraps (makes 6)

Ingredients

Method

1. In a large bowl, mix together the diced potatoes, onions, red peppers, coriander, hot sauce, chipotle paste, tomato paste and salt – then mix until everything’s coated and well-combined.
2. Get your production line set up! In a fresh bowl, whisk together the eggs and smoked paprika and get your frying pan greased and on the hob on a medium heat. Pile up your tortillas, then heat up the refried beans as per the pack instructions – pouring them into a bowl.  On the other side of the hob, have your foil sheets ready to wrap.
3. Pour a little (1/6th) of the egg mix into your frying pan and swirl it around to coat it (as you would if you were making an omelette).  Scatter a couple spoonfuls of the filling mix on top, then leave to cook for a minute.  Spread one side of one tortilla wrap with some of the refried beans, then place it face down on top of the egg and filling – press until it sticks.
4. Flip the tortilla in the pan so that the egg side’s on top, then sprinkle with cheese. Slide the tortilla out of the pan and onto a foil sheet, then wrap it! Make sure not to let the tortilla cook for too long otherwise it’ll be way too crispy to wrap!
5. Leave the wraps to cool, then store in the fridge or the freezer until you’re ready to heat them up and eat them (make sure to remove the foil if you’re planning on using the microwave!)
6. Garnish with the Avocado Cream and some extra hot sauce, then scoff! 🙂

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Have a great weekend! 💚