Spicy Chorizo Breakfast Burritos with Avocado Crema

Rooted in Southwest breakfast traditions, these burritos tuck spicy Mexican chorizo and soft scrambled eggs into warm flour tortillas. Cool avocado crema with lime softens the heat for a portable, make-ahead morning meal.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 625 cal
• 32g protein
• 38g carbs
• 40g fat
• 5g fiber

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Ingredients

• 12 oz Mexican chorizo, casing removed
• 8 large eggs
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup shredded Monterey Jack cheese
• 4 large flour tortillas (10-inch)
• 1 ripe avocado
• 1/3 cup sour cream
• 1 tbsp fresh lime juice
• 1/4 tsp garlic powder
• 1/4 cup fresh cilantro, chopped
• 1/2 cup jarred salsa verde
• for crisping neutral oil or cooking spray

Instructions

1. 1Place a large nonstick skillet over medium heat. Add the chorizo and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Transfer the chorizo to a paper-towel-lined plate, leaving fat in the pan.
2. 2In a medium bowl, whisk the eggs with salt and pepper until the yolks and whites are fully blended. Pour the eggs into the same skillet over medium-low heat.
3. 3Gently scramble the eggs, pushing them from the edges toward the center with a spatula, until just set but still soft and slightly glossy, 3 to 4 minutes. Remove from heat and fold in the cooked chorizo and shredded cheese so the cheese begins to melt.
4. 4Make the avocado crema: In a small bowl, mash the avocado with sour cream, lime juice, garlic powder, and salt until mostly smooth. Stir in half the chopped cilantro.
5. 5Warm the tortillas one at a time in a dry skillet over medium heat for 20 seconds per side, or wrap the stack in a damp paper towel and microwave 30 seconds until pliable.
6. 6Lay a tortilla flat. Spoon one-quarter of the egg-chorizo mixture down the center. Drizzle with salsa verde and a generous spoonful of avocado crema. Sprinkle with remaining cilantro.
7. 7Fold in the short sides, then roll tightly from the bottom to form a secure burrito. Repeat with remaining tortillas and filling.
8. 8Heat a clean skillet over medium heat and lightly oil it. Place burritos seam-side down and cook 2 to 3 minutes per side until the exterior is golden and crisp.
9. 9Slice in half on a bias if desired and serve hot with extra salsa and crema on the side. These also freeze well wrapped in foil for grab-and-go mornings.