MEXICAN BREAKFAST BURRITOS

  

April 19, 2017

MEXICAN BREAKFAST BURRITOS 5 0 5 0

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
  • 30 mins

    30 mins

  • Yields: 8

Ingredients

PAM® Original No-Stick Cooking Spray

6 ounces fresh pork chorizo (Mexican-style)

1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed

1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained

8 eggs, beaten

8 large flour tortillas (10 inch), warmed

1-1/4 cups shredded Mexican blend cheese

Directions

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.

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