Chorizo & Black Bean Breakfast Burritos (OAMC)

40m
Prep Time
20m
Cook Time
1h
Ready In


"Besides cereal, this is pretty much the only breakfast food I eat as I am not a morning person and these are quick to heat up every morning. Each burrito makes a tasty, balanced meal when eaten with a piece of fruit. My neighborhood Mexican grocery store sells the best freshly-made pico de gallo, so that is what I use. You can make your own, but don't use salsa as it will make the burrito filling too mushy. I also make my own chorizo for these."

Original is 20 servings

Nutritional

  • Serving Size: 1 (137.3 g)
  • Calories 333.2
  • Total Fat - 19.4 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 234.7 mg
  • Sodium - 537.5 mg
  • Total Carbohydrate - 14.3 g
  • Dietary Fiber - 3.3 g
  • Sugars - 0.9 g
  • Protein - 24.7 g
  • Calcium - 212.8 mg
  • Iron - 2.5 mg
  • Vitamin C - 6 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

In a deep pan, heat the oil over medium-high heat. Add sausage and bell pepper; cook for about 8-10 minutes, crumbling the sausage every now and then. When sausage is cooked through, remove from pan and drain of fat.

Step 2

Wipe the grease from the pan, then melt the butter over medium-high heat. Add the beaten eggs and Adobo Seasoning (or salt & pepper), and cook for 8-10 minutes, stirring often, until the eggs are scrambled and cooked through. Remove from heat.

Step 3

Add the meat-pepper mixture, black beans and pico de gallo to the eggs in the pan. Stir to combine well.

Step 4

Now, prepare your burritos. Warm tortillas in microwave for 30 seconds until warm and flexible. Place 3/4 cup scrambled egg mixture into lower center of tortilla. Top with about 1 1/2 tablespoons of cheese. Roll up tortilla into a burrito. Repeat with each tortilla, until done.

Step 5

Wrap each burrito in plastic wrap, and store all of them in a large container or zip-lock bag in the freezer.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • If using pre-made chorizo sausage, check the labels for additional ingredients that may not be suitable for your diet.
  • When selecting a pico de gallo, make sure to choose one that is not too watery, as it will make the burrito filling too mushy.

  • Substitute olive oil with avocado oil: Avocado oil is a healthier option than olive oil as it is higher in monounsaturated fatty acids and is also better for high-heat cooking. The benefit of this substitution is that it will add a more nutty flavor to the burrito filling.
  • Substitute Chihuahua cheese with feta cheese: Feta cheese is a great alternative to Chihuahua cheese as it is lower in fat and calories, while still providing a great flavor. The benefit of this substitution is that it will add a creamy, salty flavor to the burrito filling.

Veggie Burrito In a deep pan, heat the oil over medium-high heat. Add diced bell pepper, onion, and mushrooms; cook for about 8-10 minutes, stirring occasionally. When vegetables are cooked through, remove from pan and drain of fat. Wipe the grease from the pan, then melt the butter over medium-high heat. Add the beaten eggs and Adobo Seasoning (or salt & pepper), and cook for 8-10 minutes, stirring often, until the eggs are scrambled and cooked through. Remove from heat. Add the vegetables, black beans and pico de gallo to the eggs in the pan. Stir to combine well. Now, prepare your burritos. Warm tortillas in microwave for 30 seconds until warm and flexible. Place 3/4 cup scrambled egg mixture into lower center of tortilla. Top with about 1 1/2 tablespoons of cheese. Roll up tortilla into a burrito


Veggie Burrito Bowl In a deep pan, heat the oil over medium-high heat. Add diced bell pepper, onion, and mushrooms; cook for about 8-10 minutes, stirring occasionally. When vegetables are cooked through, remove from pan and drain of fat. Wipe the grease from the pan, then melt the butter over medium-high heat. Add the beaten eggs and Adobo Seasoning (or salt & pepper), and cook for 8-10 minutes, stirring often, until the eggs are scrambled and cooked through. Remove from heat. Add the vegetables, black beans and pico de gallo to the eggs in the pan. Stir to combine well. Now, prepare your burrito bowl. Place 3/4 cup of the scrambled egg mixture in the bowl, and top with about 1 1/2 tablespoons of cheese. Serve with warm tortillas on the side.


Sweet Potato Fries: Sweet potato fries make a great accompaniment to Chorizo & Black Bean Breakfast Burritos. The sweetness of the fries balances out the savory flavors of the burrito, and the crunchy texture adds a nice contrast. Plus, they are easy to make and cook quickly, making them a great time-saving side dish.


Fresh Fruit Salad: Fresh fruit salad is a great way to add a refreshing and healthy side to Chorizo & Black Bean Breakfast Burritos. The sweet and tangy flavors of the fruit provide a nice contrast to the savory flavors of the burrito, and the variety of colors and textures in the salad make it an attractive dish. Plus, it's easy to make and can be prepared ahead of time, making it a great time-saving side dish.




FAQ

Q: How do I make my own chorizo for this recipe?

A: To make your own chorizo, mix together ground pork, garlic, chili powder, paprika, cumin, oregano, cinnamon, salt, and pepper. Heat the mixture in a skillet until the pork is cooked through and the spices are fragrant. Drain off any fat and let cool before using in the recipe.



Q: What can I use instead of chorizo?

A: If you don't have chorizo, you can substitute a similar sausage like Spanish chorizo, Mexican chorizo, or linguiça. You can also use ground beef or pork seasoned with the same spices used in the chorizo.

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Fun facts:

Fun Fact 1: Chorizo is a spicy sausage originating from Spain that has become a popular ingredient in many Mexican dishes. It was brought to the New World by Spanish explorers, and is now enjoyed around the world.

Fun Fact 2: Chihuahua cheese is named after the Mexican state of Chihuahua, and is the most popular cheese in Mexico. It is a mild, semi-soft cheese that is often used in Mexican dishes like burritos, tacos, and quesadillas.