Veggie Sheet-Pan Breakfast Burritos

Heat the oven to 200°C. Drain and rinse the kidney beans and finely dice the pepper and onion. Transfer to a baking tray and toss with olive oil, cumin, salt and pepper. Thinly slice the mushrooms then add to a separate baking tray and toss with olive oil, salt and pepper.

Slide the kidney bean mix into the middle shelf of the oven, and the mushrooms into the lower shelf of the oven. Leave to roast for 20 mins then swap the trays and roast for another 15 mins. Once cooked, transfer both to a mixing bowl. Finely chop the fresh coriander then add to the bean and veggie mix, seasoning with salt and pepper. Reduce the oven to 160°C.

Fill a bowl with boiling water then add the spinach and leave for 30 seconds to a minute, stirring occasionally, until wilted. Drain the water, squeeze out all of the liquid from the spinach and roughly chop.

Meanwhile, add the cottage cheese to a blender and blitz smooth. Whisk the eggs into a mixing bowl then fold in the smooth cottage cheese. Season well with salt and pepper.

Line a baking tray with parchment paper, then pour in the egg mixture and dot with the wilted spinach. Slide into the oven to bake for 15 mins until golden and puffy, then flip the tray around and cook for another 5 mins. Remove from the oven and leave to cool until easy to handle if serving immediately, or until cooled completely if making in advance.

Grate the Cheddar cheese. Cut the egg into 9 rectangles. Warm the tortillas in a pan.

To assemble, start by placing the egg in the middle of the tortilla, then top with some grated cheese, a big spoonful of beans and a handful of mushrooms. Fold in the edges of the wrap to cover the filling, then roll the longest side up until sealed. Repeat until all the ingredients are used up.

Heat a frying pan over medium heat and add the wraps, seal side down – this will make sure they don’t open up. Repeat until all the burritos are sealed.

Serve immediately. Or, if making in advance, wrap each burrito in tin foil and store in the freezer. To reheat, remove the foil then dampen a piece of kitchen paper and wrap it around the burrito. Pop it in the microwave for 2 mins then transfer to the air fryer and cook for 7-8 mins on 180°C, until piping hot throughout.