Chorizo is great. Since I had a bunch of leftover ingredients from my enchiladas, I wanted to make sure not to forget about my chorizo! I got this from my local grocery store. I wasn’t going to make the pound (6 links) of chorizo so I went with just 3 links. I will freeze the rest for later!
Cut off the casings and cook the chorizo. This is a fatty sausage so make sure to line a dish with a paper towel to drain off the excess grease.
Sautee about a cup of vegetables in some of the leftover chorizo grease. I used onions and bell peppers. Season to taste.
After a couple of minutes add the beans! Sautee for a few more minutes, or until everything is hot.
Cook the scrambled eggs until they are to your liking, or well done.
Combine all ingredients in the pan and turn off the heat. Make sure the burrito filling is seasoned to your liking.
Since that last picture did not turn out great, here is a close-up of the burrito filling.
Heat up tortillas and begin to assemble! I used taco-size tortillas for my breakfast today so they are a bit small!
Cheers!
Once I made a few of the mini burritos, I realized I had some “extra large” burrito-size tortillas so I made the rest with this larger size. If you use the larger size tortillas, it will make about 5-6 of them depending how much filling you use.
If you would like to freeze some of the burritos to save for later, line a plate with wax paper and place the burritos on the plate. After the burritos have been in the freezer for 24 hours, you can easily throw them in a ziploc for easy access!
What do you like to fill in your breakfast burritos? Comment below!
I’ve never cooked chorizo. I will have to try this burrito! Thanks, Tabitha!