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Southwestern breakfast burrito loaded with black beans, eggs, and chorizo sitting on top of the half of burrito on white plate with slices of lime in background

Southwestern Breakfast Burritos

  • Author: Kaleb Wyse
  • Prep Time: 5 minutes
  • Cook Time: 1 hour, 55 minutes
  • Total Time: 2 hours
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: Southwestern


What could be heartier for breakfast than this southwestern breakfast burrito?! It’s chocked full of chorizo, eggs, homemade black beans, and topped with onion, cheese, and cilantro. Yum!



  • 1/2 pound dried black beans
  • 7 cups water, separated
  • 1 tablespoon kosher salt
  • 1 teaspoon cumin
  • 3/4 teaspoon chili powder
  • 3 bay leaves
  • 3 garlic cloves, husk removed and smashed
  • 1/2 onion
  • 1 pound ground chorizo
  • 1 jalapeño, seeds removed and minced
  • 2 tablespoons butter
  • 7 eggs
  • 2 tablespoons sour cream
  • 2 teaspoons salt, separated
  • 1/2 teaspoon pepper
  • 4 ounces Monterey Jack cheese, shredded
  • 1/2 cup diced onion
  • 8 extra-large tortillas


For the black beans

  1. In a 6-quart kettle, combine the beans, 3 cups water, and 1 tablespoon salt. Cover and refrigerate at least 8 hours.
  2. 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.
  3. Bring to a boil and then reduce to a simmer. Cook until the beans are tender, 60-90 minutes.

For the chorizo and eggs

  1. 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.
  2. Saute the prepared jalapeño in the oil left from the chorizo, 2 minutes.
  3. In a bowl, whisk the eggs, sour cream, salt, and pepper until smooth. Pour the eggs into the skillet with the jalapeño. Cook over low heat until they are just set but still moist, 4-5 minutes.
  4. Remove from the heat and assemble the burritos.

For the burritos

  1. Working with one tortilla, add 1/3 cup cooked black beans as a base layer. Top with eggs, chorizo, cheese, onion, and cilantro. Bring the sides in and tightly roll the burrito up.
  2. 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.


  • Serving Size: 1 burrito
  • Calories: 639
  • Sugar: 2.7g
  • Sodium: 2533.4mg
  • Fat: 37.9g
  • Saturated Fat: 16.4g
  • Trans Fat: 0g
  • Carbohydrates: 40.8g
  • Fiber: 9g
  • Protein: 33.3g
  • Cholesterol: 234.1mg

Keywords: brunch, eggs, burrito