Breakfast · 20 min · mexican

Chorizo and Egg Breakfast Burrito

A Mexican breakfast built around large flour tortilla and mexican chorizo — on the table in 20 minutes. Each serving lands at 971 calories with 53g of protein, so it eats like a much heavier meal. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1 Large flour tortilla
• 3 oz Mexican chorizo
• 2 Eggs
• 1/2 cup Black beans
• 1/4 cup Cheddar cheese
• 1/4 cup Salsa

Steps

1. Remove the chorizo from its casing and crumble it into a cold skillet.
2. Cook over medium heat 5 minutes, breaking it up, until browned and sizzling in its own fat.
3. Beat the eggs with a pinch of salt and scramble them right in the chorizo fat until just set; pull them while still glossy.
4. Warm the tortilla directly over a gas flame or in a dry skillet 20 seconds per side so it bends without cracking.
5. Layer the warm beans down the center, then chorizo, eggs, and cheddar.
6. Fold in the sides, then roll tightly away from you, tucking as you go.
7. Toast the burrito seam-side down in the hot skillet 2 minutes until crisp; serve with salsa.

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