1. To make the beans, heat 1 tbsp olive oil in a pan and fry the finely chopped red onion for 5 minutes until soft. Add the pinto beans, cannellini beans, passata, chipotle paste, red wine vinegar, and light brown soft sugar. Simmer for 15 minutes until thick and saucy. Season to taste.

2. For the salsa, combine the finely chopped vine tomatoes, coriander, red onion, lime juice, and red chilli. Season and set aside.

3. Heat 1 tbsp olive oil in a large frying pan and fry the sliced red peppers and mushrooms for 10 minutes until soft. Squeeze small chunks of sausagemeat from the sausage skins into the pan and fry for 10 minutes more until golden and cooked through.

4. Warm the tortilla wraps and keep them warm in a clean tea towel. Prepare bowls with chopped avocados, roughly chopped coriander, grated cheddar cheese, lime wedges, and chilli sauce if using.

5. Just before serving, make the scrambled eggs. Heat the butter in a pan and add the cumin seeds. Sizzle for 1 minute, then add the beaten eggs, stirring slowly until scrambled. Season and transfer to a warmed bowl.

6. Serve everything in the middle of the table and let everyone assemble their own burritos.