Chorizo Breakfast BurritoPrint This
- 4 burrito size flour tortillas
- 1 tablespoon olive oil
- 1 cup chorizo sausage,diced
- ¼ cup red bell pepper,diced
- ¼ cup red onion, diced
- ½ cup black beans, drained and rinsed
- 4 large eggs
- kosher salt and black pepper
- 1 cup Monterey jack cheese, shredded
- 1 cup fresh salsa
Add the olive oil to a skillet over medium low heat. Add the chorizo, red pepper and red onion to the pan. Cook for 3 minutes until the pepper and onion have softened, but not browned. Add the black beans to the pan.
Scramble the eggs with a pinch each of salt and pepper. Add the eggs to the skillet and scramble with the sausage mixture using a rubber spatula and constantly pulling the mixture so all of the egg liquid is cooked. This should only take 1½ to 2 minutes until the eggs are solid yet creamy.
Place the tortillas flat. Sprinkle each tortilla with ¼ cup Monterey Jack cheese. Add ½ cup of the egg mixture to each tortilla, spreading it in the center of the tortilla vertically, leaving 2 inches at each end so the edges can be rolled in.
Add ¼ cup of the fresh salsa, spooning it evenly over the eggs. Turn in the edges of the top and bottom of the tortilla. Roll the tortilla from left to right so you have an enclosed burrito.
Serve with additional salsa and sour cream.