Ingredients
Chorizo and Vegetables
- 100 g chorizo, crumbled
- 2 tbsp diced onions
- 2 tbsp diced bell peppers
Eggs and Cheese
- 2 large eggs
- ¼ cup shredded cheese
- Salt and pepper to taste
Wrap
- 1 large tortilla
- Optional: salsa or hot sauce for serving
Instructions
- Cook Chorizo: Heat a skillet over medium heat and add the crumbled chorizo. Cook until browned and flavorful, stirring occasionally to break it up.
- Sauté Vegetables: Add the diced onions and bell peppers to the skillet with the chorizo. Cook until the vegetables are softened and fragrant, about 3-4 minutes.
- Prepare Eggs: In a bowl, whisk together the eggs with salt and pepper until fully combined.
- Scramble Eggs: Pour the whisked eggs into the skillet over the chorizo and vegetables. Stir gently to scramble and cook until the eggs are set but still moist.
- Warm Tortilla: Heat the tortilla briefly in a dry pan or microwave until warm and pliable.
- Assemble Burrito: Spoon the scrambled egg mixture onto the center of the tortilla. Sprinkle the shredded cheese over the top.
- Roll Burrito: Fold in the sides of the tortilla and roll tightly to enclose the filling.
- Serve: Enjoy your burrito as is or serve with salsa or hot sauce on the side for an extra kick.
Notes
- Use turkey or chicken chorizo for a lighter, leaner protein option.
- Add sliced avocado inside the burrito for extra creaminess and healthy fats.
- Wrap the burrito in foil to make it easy to take on-the-go or to keep warm.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
- Diet: High-Protein
