Southwest Chorizo Breakfast Burritos

Serves 4 · 15 min prep · 18 min cook

Ingredients

• 8 oz fresh Mexican chorizo
• 6 large eggs
• 1 cup shredded pepper jack cheese
• 3/4 cup canned black beans, rinsed
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 1/4 cup fresh cilantro, chopped
• 4 large flour tortillas (10-inch)
• 1 ripe avocado, sliced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp neutral oil
• to serve hot sauce

Instructions

1. 1Heat a 12-inch nonstick skillet over medium heat and add the chorizo, breaking it into small crumbles with a wooden spoon. Cook 6–8 minutes until fully browned and the fat renders; transfer the chorizo to a plate with a slotted spoon, leaving fat in the pan.
2. 2Add the diced onion and red bell pepper to the same skillet and sauté 3–4 minutes until softened and lightly charred at the edges. Stir in the black beans and warm 1 minute more.
3. 3In a bowl whisk the eggs with salt and pepper until uniform. Push the vegetable mixture to one side of the skillet, add the teaspoon of oil if the pan looks dry, then pour in the eggs.
4. 4Scramble the eggs gently over medium-low heat for 2–3 minutes, folding them into soft curds; when still slightly glossy, fold the vegetables and reserved chorizo back through the eggs and remove from heat.
5. 5Warm the tortillas one at a time in a dry skillet 20 seconds per side or wrap in a damp towel and microwave 30 seconds until pliable.
6. 6Divide the egg-chorizo filling down the center of each tortilla, top with pepper jack, avocado slices, and cilantro. Fold in the sides, then roll tightly from the bottom into a burrito.
7. 7Optional crisp: place burritos seam-side down in a clean dry skillet over medium heat 1–2 minutes per side until golden and sealed. Serve immediately with hot sauce or wrap in foil for grab-and-go.