Heat the oven to 180ºC regular bake and line a small/medium oven tray with baking paper, roughly 30x20cm.

Place the red onion, capsicums, chorizo and cumin seeds on the prepared tray. Drizzle over the olive oil and toss to combine. Bake for 15 minutes or until the vegetables have softened and begin to colour.

In a bowl, whisk together the eggs and cream and season with cracked pepper and a little salt. Stir through the grated cheese and black beans.

Pour the egg mixture onto the tray and bake for a further 25 minutes or until puffed up and golden.

Cook the hashbrowns using packet instructions in an airfryer or in the oven.

Roughly chop the tomatoes and drain off any liquid. Place in a small bowl with the diced red onion and coriander and combine. Season with a little salt.

Divide the omelette into 8 rectangles.

Place 2 pieces of the omelette, stacked, in the centre of a soft tortilla. Top with a hashbrown, hot sauce, jalapeños, sliced avocado, salsa and lime juice.

Fold in the short ends of the tortilla to the centre and then roll to enclose the burrito.

Heat a large pan over medium heat. Place the burrito seam side down and toast until golden. Turn the burrito to toast the remaining sides.

Slice the burrito in half and serve with your favourite hot sauce.

This recipe was created for The Avo Tree by Olivia Galletly The Hungry Cook