4 large flour tortillas, 20cm/8in diameter
400g/14¼oz canned refried beans, or canned borlotti or pinto beans, rinsed, drained and mashed
200g/7¼oz mature cheddar, grated
6 eggs
2 tbsp milk
1 tsp mild chilli powder
a pinch of dried oregano
1 tbsp olive oil
sea salt and freshly ground black pepper
Preheat the oven to 200C/400F/Gas 6.
To make the burritos, put each tortilla on a large sheet of foil, spread with the mashed beans and top with the cheese.
Gather the foil and fold it at the top to seal, keeping the tortilla relatively flat.
Place in the oven for 7-10 minutes, until the cheese has just melted and the beans and tortilla are heated through, but not crisp.
Meanwhile, beat the eggs, milk, chilli, oregano, salt and pepper in a bowl.
Heat the oil in a non-stick frying pan, add the egg mixture and cook, stirring frequently, until just set.
Remove the burritos from the oven, open the foil parcel and spoon the scrambled eggs on top. Reseal and return to the oven to keep them warm.
When ready to eat, unwrap the burritos on a plate and, using the foil to help, roll each one into a cylinder.
Top with salsa, guacamole and a spoonful of thick yoghurt to serve.
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