Chorizo and Black Bean Breakfast Burritos
Chorizo and Black Bean Breakfast Burritos
Ingredients
For the Chorizo & Egg Scramble
- 1/2 pound Mexican chorizo, casings removed
- 8 large eggs
- 1/4 cup milk
- 1 tablespoon butter
- 1/2 cup yellow onion, finely diced
- 1/2 cup green bell pepper, finely diced
- 1 jalapeño, seeded and minced (optional)
For the Burritos
- 8 large flour tortillas, 10-inch
- 1 can canned black beans, 15-ounce, rinsed and drained
- 1 1/2 cups shredded cheddar cheese
For Serving (Optional)
- salsa, as needed, for serving
- sour cream, as needed, for serving
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large skillet, cook the chorizo over medium heat, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease and set the chorizo aside, leaving about 1 tablespoon of grease in the skillet.
⏱️ 7 min
- 2
Add the diced yellow onion, green bell pepper, and minced jalapeño (if using) to the skillet. Sauté until the vegetables are softened, about 5 minutes.
⏱️ 5 min
- 3
While the vegetables cook, whisk the eggs and milk together in a medium bowl until well combined. Season with a pinch of salt and black pepper.
⏱️ 2 min
- 4
Melt the butter in a separate large non-stick skillet over medium-low heat. Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are just set but still moist, about 3-4 minutes. Do not overcook.
⏱️ 4 min
- 5
Add the cooked chorizo and sautéed vegetables to the scrambled eggs. Gently fold to combine. In a small saucepan or microwave-safe bowl, warm the rinsed and drained black beans until heated through, about 2-3 minutes.
⏱️ 3 min
- 6
Warm the flour tortillas. You can do this by heating them individually in a dry skillet over medium heat for 15-20 seconds per side, wrapping them in a damp paper towel and microwaving for 30 seconds, or wrapping them in foil and baking at 300°F for 5-7 minutes.
⏱️ 5 min•🌡️ 300
- 7
To assemble each burrito: Lay a warm tortilla flat. Spoon about 1/2 cup of the chorizo-egg mixture down the center. Top with a spoonful of warm black beans and a generous sprinkle of shredded cheddar cheese. Fold in the sides of the tortilla, then fold up the bottom and roll tightly from the bottom to the top.
⏱️ 6 min
- 8
Serve immediately with salsa, sour cream, and fresh cilantro, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chorizo and Black Bean Breakfast Burritos
Ingredients
For the Chorizo & Egg Scramble
- 1/2 pound Mexican chorizo, casings removed
- 8 large eggs
- 1/4 cup milk
- 1 tablespoon butter
- 1/2 cup yellow onion, finely diced
- 1/2 cup green bell pepper, finely diced
- 1 jalapeño, seeded and minced (optional)
For the Burritos
- 8 large flour tortillas, 10-inch
- 1 can canned black beans, 15-ounce, rinsed and drained
- 1 1/2 cups shredded cheddar cheese
For Serving (Optional)
- salsa, as needed, for serving
- sour cream, as needed, for serving
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large skillet, cook the chorizo over medium heat, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease and set the chorizo aside, leaving about 1 tablespoon of grease in the skillet.
⏱️ 7 min - 2
Add the diced yellow onion, green bell pepper, and minced jalapeño (if using) to the skillet. Sauté until the vegetables are softened, about 5 minutes.
⏱️ 5 min - 3
While the vegetables cook, whisk the eggs and milk together in a medium bowl until well combined. Season with a pinch of salt and black pepper.
⏱️ 2 min - 4
Melt the butter in a separate large non-stick skillet over medium-low heat. Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are just set but still moist, about 3-4 minutes. Do not overcook.
⏱️ 4 min - 5
Add the cooked chorizo and sautéed vegetables to the scrambled eggs. Gently fold to combine. In a small saucepan or microwave-safe bowl, warm the rinsed and drained black beans until heated through, about 2-3 minutes.
⏱️ 3 min - 6
Warm the flour tortillas. You can do this by heating them individually in a dry skillet over medium heat for 15-20 seconds per side, wrapping them in a damp paper towel and microwaving for 30 seconds, or wrapping them in foil and baking at 300°F for 5-7 minutes.
⏱️ 5 min•🌡️ 300 - 7
To assemble each burrito: Lay a warm tortilla flat. Spoon about 1/2 cup of the chorizo-egg mixture down the center. Top with a spoonful of warm black beans and a generous sprinkle of shredded cheddar cheese. Fold in the sides of the tortilla, then fold up the bottom and roll tightly from the bottom to the top.
⏱️ 6 min - 8
Serve immediately with salsa, sour cream, and fresh cilantro, if desired.
⏱️ 1 min