Chorizo Breakfast Burrito Wrap (Print Version)
# Ingredients:
01 -
1 pound chorizo pork sausage
02 -
1/4 cup olive oil
03 -
4 cups russet potatoes, diced into 1/4 inch pieces
04 -
1/2 cup red bell pepper, diced
05 -
1 small onion, diced
06 -
1/2 cup green bell pepper, diced
07 -
2 teaspoons salt, divided
08 -
1/2 teaspoon black pepper
09 -
6 large eggs (or 8 medium eggs)
10 -
1/4 cup milk
11 -
2 tablespoons butter
12 -
3 cups shredded cheese (Colby Jack recommended)
13 -
6 burrito size flour tortillas
# Instructions:
01 -
Heat a large skillet on medium-high heat. Add the ground chorizo and cook for 10-12 minutes, breaking it up while cooking. Remove to a plate and set aside.
02 -
Add 1/4 cup olive oil to the pan, then add diced potatoes, red bell peppers, onions, and green bell peppers. Cook for 15-20 minutes until potatoes are fork-tender. Season with 1 teaspoon salt and black pepper. Remove to a plate and set aside.
03 -
In a medium bowl, whisk together eggs and milk until combined. Wipe the skillet with a paper towel and heat it on medium-low heat. Melt the butter, then add the eggs. Using a rubber spatula, push the eggs around until they are set and cooked. Season with the remaining salt and pepper. Turn off the heat and set aside.
04 -
Place the flour tortillas between two damp paper towels and heat in the microwave for 15-30 seconds until softened.
05 -
Lay the tortillas out and evenly divide the fillings (chorizo, cooked vegetables, and eggs) between them. Add shredded cheese equally to each tortilla.
06 -
Fold the sides of the tortilla inward, then roll the burrito tightly, tucking as you go.
07 -
Heat a skillet on medium-high heat with 1 tablespoon olive oil. Place a few burritos in the skillet and fry for 1-2 minutes per side until slightly crispy. Alternatively, heat in the microwave for 1-2 minutes until warmed through.
08 -
Serve the burritos with Pico de Gallo or salsa.
# Notes:
01 -
Frying burritos is optional; they can also be heated in the microwave.
02 -
To freeze, wrap each burrito in plastic wrap and store in a freezer-safe bag. Freeze for up to 3 months and thaw in the refrigerator before reheating.