MEXICAN BREAKFAST BURRITOS
April 19, 2017
Simple Mexican breakfast burritos with chorizo, zesty tomatoes, black beans and eggs are great for freezing and reheating to take on the go
- Prep: 30 mins
- Yields: 8
1Spray large nonstick skillet with cooking spray. Heat over medium-high heat. Add chorizo; cook 5 minutes or until crumbled and browned, stirring occasionally. Drain; return to skillet. Stir in black beans and drained tomatoes; cook 3 minutes more or until mixture is hot. Remove mixture from skillet; set aside and keep warm. Wipe skillet clean with paper towel.
2Reduce heat to medium. Add eggs to same skillet; cook without stirring until edges and bottom begins to set. Gently turn to scramble; continue cooking until set.
3Spoon about 1/3 cup chorizo mixture down center of each tortilla. Top evenly with scrambled eggs and cheese. Fold in opposite sides of each tortilla; roll-up burrito-style. Serve immediately.