Posted by Amy Andrews


Categories Beans & Lentils, Main, Pork & Lamb

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Chorizo Breakfast Burritos

breakfastburrito

After my daughter returned from a summer camping trip with friends, she kept talking about the breakfast burritos.  On my phone was the photo the birthday girl’s mom sent, proof that all had survived the float and the overnight in bear country.  There they sat, the five “big girls”, all age twelve now, lined up on a log, dressed in the seasonal Yellowstone attire of sweatshirts, stocking caps, and bare feet, each cradling a hot burrito, waiting for the morning chill to vanish.

 

We needed to recreate these burritos at home.  I sent a quick text to Melissa to inquire about her recipe.  My phone rang in response,  and she laughed, explaining that it was “so simple” but would still take her forever to text.   (It was a lot more fun to have an actual conversation anyway!)  So, here it is:  chorizo (“you know, the one they make at Town & Country.”  Well no, I didn’t know, but now I do!), scrambled eggs, black beans, and cheddar, rolled up in a tortilla and wrapped in foil.  The first time I made them, I couldn’t wait until morning, so we had them for dinner.  Yum.  Even though, apparently, they are much better warmed over a campfire.

 

Chorizo Breakfast Burritos

Yield: 12 burritos

Ingredients

  • 1 lb. chorizo (ground and packaged bulk, or remove from casings)
  • 12 eggs
  • 1 ½ cups shredded cheddar cheese (Organic Valley's 6oz. Mexican Blend is great!)
  • 1 15oz. can black beans, rinsed and drained
  • 12 tortillas, burrito-size

Instructions

  1. Brown the chorizo in a frying pan over medium heat. Transfer cooked chorizo to a large bowl. Save the pan and the drippings, you'll use it to cook the eggs next.
  2. Whisk the eggs then pour them into the chorizo frying pan. Cook over low-medium heat, scrambling with a wooden spoon. Transfer scrambled eggs to the chorizo bowl.
  3. Add the black beans to the chorizo and egg bowl. Mix gently to combine.
  4. Set up an assembly line of tortillas and layer on a couple scoops of the chorizo-egg-bean filling, top with a sprinkling of cheddar cheese, and roll up burrito style (fold over opposite sides, say 9:00 and 3:00, then roll up from bottom to top (6:00 to 12:00). Wrap in each individually in foil and store in the refrigerator.
  5. To heat: Place on sheet pan in preheated 350 oven for about 15 minutes until filling is hot. (I put mine in a hot, 425, oven with something else I was roasting and they got crispy on the bottom, but they were delicious! So, perhaps try that on purpose.) You can also heat in the microwave: remove the foil, drape a damp paper towel over the top, and cook for a minute or so, until filling is hot.
http://ripefoodandwine.com/2015/09/24/chorizo-breakfast-burritos/





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