“On The Go” Huevos Rancheros Wraps

“Ten Minutes to Get Out The Door” Breakfasts Wrapped. Phew.
Huevos Rancheros Breakfast Wraps

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. 😉

Huevos Rancheros Breakfast Wraps
Huevos Rancheros Breakfast Wraps

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.

Huevos Rancheros Breakfast Wraps

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

Ingredients
  • 400g potatoes, skinned, diced, boiled (until soft but still formed) and drained
  • 1 white onion, diced
  • 200g roasted red peppers, diced
  • 50g fresh coriander, chopped
  • 1 tbsp hot sauce (Let’s be honest, it’s got to be Cholula!)
  • 1 tsp chipotle paste
  • 2 tbsp tomato puree
  • 1 tsp salt
  • 600g refried beans (I really like Lunchito’s Refried Beans)
  • 6 tortilla wraps
  • 6 large eggs
  • 3 tsp of smoked paprika
  • 100g of finely grated cheese (Cheddar works, but Manchego rocks)
  • A good, non-stick frying pan – lightly greased with a little olive oil
  • 6 sheets of foil to wrap
  • 1 large avocado blended with sour cream
Huevos Rancheros Breakfast Wraps
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! 🙂

Have a great weekend! 💚

“I haven’t got time for breakfast” Breakfast Burritos

Hey there Monday, here we go again!  So come on then, hands up; who hit the snooze button a few too many times this morning?  Did you have that sudden panic roll out of bed when you realised how late it was?  Did you fog your hair with dry shampoo because you didn’t have time for a shower?  Did you leave a cold cup of tea on the kitchen counter and decide to skip breakfast?

We’ve all had one of those mornings.  So, here’s something to keep in the bottom drawer of your freezer for next time!  I love making these Breakfast Burritos when I’ve got a bit of time on the weekend.  You can put whatever you like inside them, then just wrap them in foil and freeze them for the next time you need breakfast on the go!  Just take off the wrapping and whack them in the microwave for five minutes with a cup of water (nifty trick to keep the tortilla nice and soft 😉 ).  Boom.

Veggie Breakfast Burritos (with Halloumi)

Ingredients

  • 6 Large Tortilla Wraps
  • 1 Large diced Baking Potato
  • 1 Diced Red Romano Pepper
  • 150g Mexican Beans Mix
  • 1 Tin of Chopped Tomatos
  • 1 Block of Halloumi, diced
  • 50g Chopped Coriander
  • 50g Smoked Paprika
  • 4 Eggs
  • 100ml Milk
  • Your favourite grated cheese
  • Butter to grease
  • Salt and Pepper to taste
  1. Boil up the potatoes in salted water until they’re just on the cusp of softening (about 15 minutes), then drain.
  2. Add the potatoes, pepper, tomatoes, beans and halloumi into a large saucepan.  Fry on a medium heat with paprika and a little butter for about half an hour until all the flavours have combined, then stir in the chopped coriander and remove from the heat.
  3. In a separate pan, whisk together the milk and eggs with a little butter, then scramble!  Stir into the cooked burrito mix, along with the grated cheese and then share equally between your six tortillas.
  4. I like to wrap them in foil and then freeze or refrigerate them until I’m ready to eat them.  You can heat them up in the oven in around 30 minutes if you’ve got time, or remove the foil and blitz in the microwave.

Can you believe it’s June already?  Yikes!  Have a great week, whatever you’re up to! 🙂

Fish Tacos

I used to say that if I ever had to pick one type of food to eat for the rest of my life it would – hands down – be Italian food, and while I’m sure I’ll never fall out of love with pizza and pasta, Mexican Food has been slowly settling the score.  I’d eat it for breakfast (Huevos Rancheros and Breakfast Burritos, yo), lunch and dinner – and I’ve got my go-to Quesadilla and Nachos recipes down.  But sometimes it’s nice to mix things up.

On honeymoon in Florida, I tried the most amazing Mahi-Mahi Fish Tacos and have been trying to recreate the recipe ever since.  Unfortunately, Mahi-Mahi isn’t exactly a regular down the fish aisle at Tescos, so I used good old bog-standard cod instead 🙂

Fish Tacos (for two)

Ingredients

  • Two fresh boneless cod loins
  • 4 Tortilla Wraps
  • Fahita Seasoning (usually a mix of Paprika and Cayenne Pepper – but packet seasoning is fine)
  • Olive oil
  • 1 Red and 1 yellow bell pepper
  • A mix of applewood smoked and chedder cheeses
  • Sour cream
  • Salsa
  • Cholula (or any other hot sauce you fancy)
  • Mexican rice and salad to serve
  1. Rub each loin with the fahita seasoning and then parcel up in a lightly oiled piece of foil.  Cook in the oven for 20 minutes on 180°.
  2. While the cod is cooking, prepare your tacos.  Slice up the peppers and then scorch in a pan.  Griddle each tortilla wrap on both sides until soft, then spread with sour cream, salsa and cheese, scattering over the cooked peppers.
  3. Once the cod is cooked, slice the flakes and share between the tacos.  Fold each taco to seal, then return to oven for 5 minutes to finish.  Drizzle with hot sauce.
  4. Serve with mixed salad and spicy Mexican rice 🙂