Preheat oven to 180 o C. In a baking dish - place the olive oil, beans, garlic, chilli flakes, onion, capsicum, tomatoes, bay leaf, mustard and season with salt and pepper. Stir to combine. Loosely cover with foil and bake for 30 minutes or until onion is tender and tomatoes slightly shrivel. If drying out, add a splash of water.

Lightly whisk the eggs, milk, a good pinch of sea salt and a little freshly cracked black pepper together until all the ingredients are just combined and the mixture has one consistency. It is important not to over whisk.

Heat a small non-stick frying pan for a minute or so, then add the oil. Add a splash of oil to the pan. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, using a lift and fold technique over from the bottom of the pan.

Let it sit for another 10 seconds then stir and fold again. Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish their cooking. Give a final stir and remove from the heat.

Lay out the tortillas. Fill the centres with some of the home-made baked beans. Divide the scrambled eggs and place these on top of the beans. Add some tomato relish and top each with grated cheese and avocado slices.

Adding rocket or spinach leaves adds additional nutrients & flavour to this recipe. They will wilt so if you prefer, add fresh leaves through the top of your burrito after the cooking hi as been done.

Fold the sides inwards, over the filling. Roll the burrito over the filling, tucking as you roll.

Cook, in a frying pan for a couple of minutes either side. You can use a sandwich grill also if you don't mind it slightly flattened.