Tex-Mex Breakfast Burrito
A Tex-Mex brunch staple, scrambled eggs, crispy chorizo, black beans, cheddar, and chipotle salsa wrapped tight in a warm flour tortilla.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Remove chorizo casing and crumble. Drain and rinse black beans. Grate cheddar. Whisk 6 eggs with 1 tsp salt and 0.5 tsp black pepper in a bowl.
Saute
Heat 2 tsp vegetable oil in a large non-stick skillet over medium-high heat. Add chorizo, cook 4–5 minutes, breaking it up until browned and fat renders. Add black beans with 1 tsp smoked paprika and 1 tsp garlic powder; cook 2 minutes until warmed through.
Build
Push chorizo and beans to pan edges. Pour whisked eggs into centre, reduce heat to medium-low. Push gently from edges to centre every 20 seconds for 4–5 minutes until just set but glossy. Fold chorizo and beans through eggs.
Toast
Warm flour tortillas in a dry pan over medium heat, 30 seconds each side, until pliable. Work with one tortilla at a time.
Wrap
Spread 2 tbsp chipotle salsa down the centre of each tortilla. Divide egg and chorizo filling between the two, scatter cheddar on top of each. Fold sides in and roll firmly into tight burritos.
Plate
Transfer burritos to plates and serve immediately with sour cream and fresh coriander alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.