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Chorizo breakfast burritos are stuffed with homemade black beans and spiced chorizo, wrapped up with fluffy eggs. Perfect for brunch and easy to prep ahead!
Why I Love These Breakfast Burritos
Confession time: I rarely eat breakfast, and I’ve only done so a bit more in the last year. I know it’s not the recommended thing to do. But usually, I’m rushing around in the morning, and maybe I have enough time to grab a piece of fruit on my way out the door.
But when it comes to brunch, let me tell you: it’s a completely different story. A late breakfast/early lunch is an event. I love to look for new ways to meld the two mealtimes together because, honestly, the later the brunch, the more enjoyable I find it.
These breakfast burritos go a long way in connecting breakfast and lunch, and I love them!
When it comes to my preferred palate, I often gravitate towards Tex-Mex-inspired flavors. It’s not just me; my sister (Kelsey) is also in love with these same dishes. She says it’s because they usually feed a crowd (her three kids), but I’m going to guess it’s something genetic (ha!). These breakfast burritos are packed with flavor, especially with homemade black beans (see below), and fall right into this Tex-Mex category. You can thank me in advance, Kelsey!
Why Dried Beans Are Worth It
Canned beans are convenient, and I use them often. But when the beans take center stage, like in these burritos, cooking from dried makes all the difference. Simmered slowly with garlic, onion, cumin, chili powder, and bay leaves, they absorb deep, savory flavor and keep a perfect bite that canned beans just can’t match.
There’s something satisfying about the process, too. It’s simple: just a pot on the stove and time doing its magic. Whether you’re making burritos, refried beans, or a cozy bowl of something warm, homemade beans add that extra layer that makes a meal memorable and even more flavorful.
One of the best comments I received from a friend who made this recipe:
“I can say with confidence that I will not be buying canned black beans after this recipe! They were so creamy and flavorful! I have made these twice now, and they have been perfect for easy breakfasts in the morning.”
Breakfast Burrito Ingredients
Every layer of these burritos is packed with flavor, so here are some of the important ingredients:
- Dried black beans – Soak and cook to get perfect texture and flavor (far better than canned).
- Cumin and chili powder – Give the beans a warm, earthy Southwest note (which is exactly what this recipe is going for).
- Bay leaves – Deepen flavor while beans simmer.
- Ground chorizo – Brings spice and warmth, with no extra seasoning needed.
- Jalapeño – Just enough heat to wake things up a bit.
- Unsalted butter with eggs – Makes the best silky scrambled consistency.
- Sour cream – Keeps the eggs tender.
- Monterey Jack cheese, onion, and cilantro – Great toppings that I prefer, but can be switched out for your personal favorites.
- Tortillas – Big enough to hold everything.
The full amount of each ingredient can be found in the recipe card below.
How to Make Chorizo Breakfast Burritos
Here’s how to bring everything together for burritos that are hearty and full of big flavor.
Cook the beans: Soak beans in water and salt overnight. Drain, then add the cumin, chili powder, bay leaves, garlic, and onion, and simmer for 60-90 minutes until tender.
Make chorizo & eggs: Brown chorizo 8-12 minutes, then remove from the skillet. Sauté jalapeño in the chorizo pan fat and melt the butter. Whisk together the eggs, sour cream, salt, and black pepper. Add the eggs to the skillet, and cook on low heat for 4-5 minutes until just set.
Assemble burritos: Layer beans, scrambled eggs, chorizo, cheese, diced onion, and cilantro on each tortilla. Roll tightly, then repeat for the remaining tortillas.
Sear to finish: In a hot skillet with oil, brown each burrito 1 minute per side until crisp.
Tips For Success
- Use dried beans if you can – They have incredible texture and let you control the amount of seasoning.
- Watch your eggs – Make sure to cook them low and slow, which keeps them creamy, not rubbery.
- Chill for reheating – Assemble all burritos, wrap individually, and refrigerate. They reheat beautifully in a skillet or oven for a next-day brunch.
- Customize – Try sautéed bell peppers or swap Monterey Jack cheese for Pepper Jack if you like some extra heat.
Serving
Cut each burrito in half (so they’re a bit easier to eat) and serve with lime wedges (to squeeze, for brightness), hot sauce, and a side of fresh pico and avocado.
Perfect for a family brunch! Just line them up, and let everyone add their favorite toppings at the table (my sister Kelsey’s family always loves this).
Storage Tips
Refrigerate: Wrap cooled burritos individually in foil. They should keep for up to 4 days in the fridge.
Freeze: Double-wrap (in parchment and foil) and freeze for 2 months. When ready to eat, thaw overnight in the fridge.
Reheat: Use a skillet over medium heat until warmed through and the tortilla crisps up again, about 5-7 minutes. You can also reheat in a 325ºF oven (still wrapped in foil) for about 15 minutes. For a quicker option, unwrap and microwave on a plate with a damp paper towel for 1-2 minutes, flipping halfway through.
Watch How to Make This Recipe
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Chorizo Breakfast Burritos
Ingredients
For the beans
- ½ lb dried black beans
- 7 cups water separated
- 1 tbsp kosher salt
- 1 tsp cumin
- ¾ tsp chili powder
- 3 bay leaves
- 3 cloves garlic husk removed and smashed
- ½ medium onion
For the chorizo & eggs
- 1 lb ground chorizo
- 1 jalapeño seeds removed and minced
- 2 tbsp unsalted butter
- 7 large eggs
- 2 tbsp sour cream
- 2 tsp kosher salt separated
- ½ tsp freshly ground black pepper
To serve
- 4 oz Monterey Jack cheese shredded
- ½ cup diced onion
- fresh cilantro as desired
- 8 extra-large tortillas
Instructions
- Prepare the beans: In a 6-quart kettle, combine the beans, 3 cups water, and 1 tablespoon salt. Cover and refrigerate at least 8 hours.½ lb dried black beans, 7 cups water, 1 tbsp kosher salt
- Once soaking is complete, drain and rinse the beans. Add the beans back to the kettle. Pour in 4 cups water, cumin, chili powder, 1 teaspoon salt, garlic cloves, onion, and bay leaves. Bring to a boil and then reduce to a simmer. Cook until the beans are tender, 60-90 minutes.7 cups water, 1 tsp cumin, ¾ tsp chili powder, 3 bay leaves, 3 cloves garlic, ½ medium onion, 2 tsp kosher salt
- Make the chorizo: Heat a 10-inch skillet over medium-high heat. Add the chorizo and cook, breaking up any large pieces. Continue cooking until browned and cooked through, 8-12 minutes. Remove the chorizo. Then, sauté the prepared jalapeño in the oil left from the chorizo, 2 minutes.1 lb ground chorizo, 1 jalapeño
- Cook the eggs: In a bowl, whisk the eggs, sour cream, the remaining 1 tsp salt, and black pepper until smooth. Add the butter to the skillet with the jalapeño, then pour in the eggs. Cook over low heat until they are just set but still moist, 4-5 minutes. Remove from the heat and assemble the burritos.7 large eggs, 2 tbsp sour cream, 2 tsp kosher salt, ½ tsp freshly ground black pepper, 2 tbsp unsalted butter
- Assemble the burritos: Working with one tortilla, add ⅓ cup cooked black beans as a base layer. Top with eggs, chorizo, cheese, diced onion, and cilantro. Bring the sides in and tightly roll the burrito up.4 oz Monterey Jack cheese, ½ cup diced onion, fresh cilantro, 8 extra-large tortillas
- To sear, heat a skillet over medium-high with 1 tablespoon oil. Add folded burrito to the skillet and cook until brown, 1 minute. Turn and repeat, then remove from skillet and serve. Continue until all burritos are made.
Nutrition
Styling: Addelyn Evans / Photography: Dera Burreson
I can’t wait to make these. I just recently found you on Instagram. I have thoroughly enjoyed every video and recipe. Beautiful website.
Hello! These look amazing. I’m going to make these tomorrow. Do they freeze well? I want to prep breakfast for the week.