Southwest Chorizo Breakfast Burrito Bowls

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 12 oz fresh Mexican chorizo, casings removed
• 3 cups frozen diced hash brown potatoes
• 2 tbsp olive oil
• 6 large eggs
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup shredded pepper jack cheese
• 1 large ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/3 cup fresh cilantro, chopped
• 1, cut into wedges lime
• 3/4 tsp kosher salt
• 1 tsp chili powder
• to taste hot sauce or salsa, for serving

Instructions

1. 1Heat olive oil in a large 12-inch skillet over medium-high heat. Add hash browns in an even layer, season with salt, and cook undisturbed 4 to 5 minutes until a deep golden crust forms on the bottom.
2. 2Flip and break up the potatoes; continue cooking 4 to 5 minutes more until crispy and cooked through. Transfer potatoes to a plate and tent loosely with foil.
3. 3In the same skillet, add the chorizo and cook over medium heat 6 to 8 minutes, breaking it into small crumbles with a wooden spoon, until browned and cooked through. Drain excess fat if needed, leaving in the pan.
4. 4Push chorizo to one side. Crack the eggs into the empty side, sprinkle with remaining salt and chili powder, and scramble gently 2 to 3 minutes until just set and still slightly glossy. Fold eggs into the chorizo.
5. 5Warm the black beans in a small saucepan or microwave with a splash of water until hot, about 2 minutes; drain any liquid.
6. 6Build bowls: divide crispy potatoes among 4 bowls, then top with chorizo-egg mixture, warm black beans, and shredded pepper jack so the cheese softens from the heat.
7. 7Finish each bowl with diced avocado, cherry tomatoes, and a generous sprinkle of cilantro. Squeeze fresh lime over the top.
8. 8Serve immediately with hot sauce or salsa on the side. For meal prep, keep toppings separate and reheat the base, then add avocado and tomatoes fresh.