Southwest Chorizo & Black Bean Breakfast Burritos

Serves 4 · 20 min prep · 30 min cook

Ingredients

• 8 oz Mexican-style fresh chorizo, casings removed
• 1 medium (about 1 1/2 cups) russet potato, peeled and diced small
• 1 tbsp olive oil
• 1/2 medium yellow onion, diced
• 1 jalapeño, seeded and minced
• 1 cup canned black beans, rinsed and drained
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 6 large eggs
• 2 tbsp whole milk
• 3/4 tsp, divided kosher salt
• 1/4 tsp black pepper
• 1 cup shredded Monterey Jack or Mexican blend cheese
• 4 large flour tortillas (10-inch)
• 1/4 cup fresh cilantro, chopped
• to taste salsa or hot sauce, for serving
• 1 avocado, sliced (optional)

Instructions

1. 1Heat a large nonstick or cast-iron skillet over medium heat. Add the chorizo and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Transfer the chorizo to a paper-towel-lined plate, leaving rendered fat in the pan.
2. 2Add olive oil to the same skillet if needed. Toss in the diced potato and cook over medium heat, stirring every couple of minutes, until the cubes are golden and tender when pierced with a fork, 10 to 12 minutes. Season with salt halfway through.
3. 3Push the potatoes to one side. Add the diced onion and minced jalapeño to the empty side and cook until softened and lightly translucent, about 3 to 4 minutes. Stir everything together, then add the black beans, cumin, and chili powder. Cook 1 to 2 minutes more until the beans are warmed and spices smell toasty. Return the cooked chorizo to the skillet, stir to combine, then transfer the entire filling mixture to a bowl and wipe the skillet clean.
4. 4In a medium bowl, whisk the eggs with milk, remaining salt, and black pepper until uniform and slightly frothy. Return the skillet to medium-low heat and pour in the eggs. Gently scramble, pushing soft curds from the edges toward the center with a spatula, until just set but still glossy and moist, 3 to 4 minutes. Do not overcook. Remove from heat.
5. 5Warm the flour tortillas one at a time in a dry skillet over medium heat for 20 to 30 seconds per side until pliable, or wrap the stack in a damp paper towel and microwave 30 seconds.
6. 6Assemble each burrito: lay a warm tortilla flat. Spoon roughly one-quarter of the chorizo-potato-bean mixture down the center, top with one-quarter of the scrambled eggs, shredded cheese, and a sprinkle of cilantro. Add avocado slices if using.
7. 7Fold the short sides of the tortilla inward over the filling, then roll tightly from the bottom up into a snug burrito. Repeat with remaining tortillas and filling.
8. 8Optional crisp finish: wipe the skillet, place burritos seam-side down over medium heat, and toast 1 to 2 minutes per side until golden and the cheese melts. Slice in half on a bias if desired and serve immediately with salsa or hot sauce on the side. Leftovers wrap well in foil and reheat in a 350°F oven for 15 minutes or a skillet.