Breakfast Burritos

Large flour tortillas stuffed generously with fluffy scrambled eggs, crispy chorizo, seasoned potatoes, black beans, melted cheese, and salsa, then rolled tight into a hearty grab-and-go burrito. Substantial enough to be a full meal.

By YumYum Editorial · Breakfast & Brunch

Prep: 20 min · Cook: 25 min · Total: 45 min · Serves 4

Ingredients

• 4 large (burrito-size) flour tortillas
• 8 large eggs
• 2 tablespoons whole milk
• 8 ounces Mexican chorizo, casings removed
• 2 cups diced russet potatoes, cooked until crisp
• 1 cup canned black beans, drained, rinsed, and warmed
• 1 1/2 cups shredded Monterey Jack or cheddar cheese
• 1/2 cup diced white onion
• 1/2 cup salsa roja, plus more for serving
• 1 tablespoon vegetable oil
• to taste Salt and black pepper, to taste
• 1/4 cup chopped cilantro
• 1 avocado, sliced

Instructions

1. Heat vegetable oil in a large skillet over medium heat and cook the chorizo, breaking it up, until browned and crisp, about 8 minutes; remove and set aside.
2. In the same skillet, sauté the onion until softened, then add the cooked diced potatoes and crisp them further, about 5 minutes.
3. Whisk the eggs with milk, salt, and pepper, then scramble gently in a separate nonstick pan until just set and creamy.
4. Warm the black beans in a small saucepan and warm the tortillas briefly on a dry skillet or over a gas flame until pliable.
5. Lay each tortilla flat and layer scrambled eggs, chorizo, potatoes, black beans, and shredded cheese down the center.
6. Top with salsa roja, cilantro, and avocado slices.
7. Fold in the sides of the tortilla, then roll tightly from the bottom up to form a sealed burrito.
8. For a crisp finish, sear the burritos seam-side down in a hot dry skillet for 1-2 minutes per side.
9. Slice in half and serve immediately with extra salsa on the side.