Chorizo breakfast burrito

A warm tortilla stuffed with creamy scrambled eggs, seared chorizo, and golden potatoes. Melted cheese binds everything together for a rich, tender texture.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 1026
• Protein: 38 g
• Carbs: 65 g
• Fat: 68 g

Ingredients

• 4 piece Soft tortilla (for filling), made from corn ( warmed )
• 8 piece Egg ( beaten )
• 120 g Chorizo ( diced )
• 300 g Potato ( in small 1cm cubes )
• 1 piece Onion ( finely chopped )
• 1 piece Red bell pepper ( diced )
• 2 piece Persea americana Mill. ( sliced )
• 100 g Cheddar cheese ( shredded )
• 4 tbsp Sunflower oil
• 2 pinch Gray sea salt
• 2 pinch Black pepper ground
• 200 g Cooked black beans ( drained and rinsed )
• 4 tbsp Mexican hot sauce

Instructions

1. Brown the potatoes

   In a pan with oil, sauté the diced potatoes over medium heat. They should be golden and crispy on the outside, tender on the inside.

2. Sauté the filling

   Add the onion, bell pepper, chorizo, and black beans. Let the chorizo fat color the vegetables and heat the beans. When the onion is translucent, set the mixture aside and keep warm.

3. Cook the eggs

   Beat the eggs and pour them into the pan. Stir constantly over low heat. The eggs should remain soft and glossy, do not overcook them.

4. Assemble and roll

   Heat the tortillas, add the eggs, the chorizo and bean filling, avocado, cheddar, and hot sauce. Roll tightly. Sear for 1 minute in the pan to seal the fold and melt the cheese.

Chef's tips

• Do not overcook the eggs; they will finish cooking with residual heat during folding.
• Press the burrito firmly in the hot pan to 'seal' it, preventing it from opening while eating.

Storage

Eat immediately to maintain the crispness of the potatoes and the creaminess of the eggs.