Texas Breakfast Burrito Plate
Texas Tex-Mex weekend brunch tradition reading scrambled eggs folded with chorizo, hash brown potato, melted Monterey Jack, and pico de gallo inside a soft warm flour tortilla, plated with refried black beans and salsa verde for the Austin weekend brunch burrito.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Grate potato and squeeze dry in a towel. Dice tomato, finely chop yellow onion, red onion, and jalapenos. Mince garlic. Grate Monterey Jack. Pick cilantro. Halve limes. Combine tomato, red onion, 1 jalapeno, juice from 1 lime, half the cilantro, and 0.5 tsp salt for pico de gallo.
Sear
Heat 1 tbsp oil in a large skillet over medium-high 90 seconds. Add chorizo, breaking with a spoon, cook 5-6 minutes until crisp and mahogany. Transfer to a plate, reserve 1.5 tbsp rendered fat in the skillet.
Char
Press grated potato flat into the chorizo pan over medium-high 6-7 minutes, flipping at 3 minutes, until both faces turn deep golden and crisp. Transfer to a paper towel. Repeat with remaining potato if needed, adding reserved fat as necessary.
Build 1
Heat 1.5 tbsp oil in a saucepan over medium 1 minute. Add yellow onion and 2 garlic cloves, cook 2-3 minutes. Stir in black beans, cumin, and 0.5 tsp salt, mash roughly, simmer covered over low 6-7 minutes until creamy.
Build 2
Whisk eggs with 0.5 tsp salt and black pepper. Wipe the chorizo skillet, reduce to medium. Pour eggs in 30 seconds, add remaining 2 garlic cloves and remaining jalapeno, fold gently 2 minutes until soft-set and creamy.
Toast
Warm flour tortillas in a dry skillet over medium 30 seconds per side until pliable and warm. Lay each flat, pile eggs, chorizo, hash brown, and Monterey Jack down the center. Fold sides in, roll tightly into a burrito, halve diagonally, and plate.
Plate
Set burrito halves on two plates with refried black beans piled alongside. Add salsa verde and pico de gallo in small ramekins, scatter remaining cilantro across the plates. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.