Chorizo Breakfast Burritos
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!
Servings: 8 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.
Video
Nutrition
Serving: 1burrito | Calories: 639kcal