Spray a large pan with the cooking oil spray and place the pan over a medium heat.

Add the chopped chorizo and cook and stir until browned but not burnt and the juices have been released into the pan, about 3 mins.

Add the onion and cook for another 3 minutes.

Stir in the chilli pepper and button mushrooms and cook for a further 2 minutes.

Whilst the vegetables are cooking mix the eggs in a bowl with the seasoning.

When the vegetables are cooked add the egg mixture to the pan and cook over a low heat stirring every now and then to scramble them and cook them. This should only take 3 to 4 minutes.

Remove the pan from the heat.

Lay the tortillas out and divide the filling between them making sure you keep the filling in the centre and then sprinkle the grated cheese on top.

Pull the bottom half of the burrito over to meet the top half. Then, pull the tortilla back. This will form the filling into a roll. Next, fold one side in and then the other side.

With both ends folded, tightly roll your tortilla until you have a perfect, beautiful burrito. Cut in half and serve hot.