Breakfast Burritos with Chorizo Beans

Breakfast Burrito split open with fillings showing

5 from 4 votes

These truly are the Ultimate Breakfast Burritos! Stuffed with Scrambled Egg, Avocado, Crispy Potato, Cheese and Chorizo Beans, you wouldn't want to start the day any other way!

Prep Time20

Cook Time30

Total Time50

Course: Breakfast, Brunch

Cuisine: American, Tex Mex

Servings: burritos

Author: Chris Collins

Cost: £3 / $4

Equipment

Large Frying Pan & Griddle Pan (optional - for grill marks)
Paper Towels (to wipe out pan)
Sharp Knife & Chopping Board
Tongs
Wooden Spoon
Cheese Grater
Bowl & Fork (to beat eggs)

Ingredients

4 large Burrito Sized Wraps, warmed in microwave
1 cup / 100g Cheddar, grated
2 small Avocados, sliced into strips
Sour Cream, to serve

Chorizo Beans

3.5oz / 100g Chorizo, diced
1x 14oz/400g can of Cannellini Beans, drained
1x 14oz/400g can of Chopped Tomatoes
1 small Onion, finely diced
2 cloves of Garlic, finely diced
1 tsp each: Paprika, Cumin, Sugar, Worcestershire Sauce
Tabasco (or other hot sauce), to taste
Olive Oil, for frying
Salt & Black Pepper, to taste

Scrambled Egg

6 medium Eggs, beaten
2 tbsp Butter
Salt & Pepper, to taste

Crispy Potatoes

9oz / 250g Potato, sliced into small cubes
Olive Oil, for frying
Salt & Pepper, to taste

Instructions

Fry 9oz/250g diced potato over medium heat in a drizzle of oil until crispy (season to taste). Remove, then melt 2 tbsp butter in the pan and pour in your eggs. Cook over low heat, stirring occasionally until light and creamy (season to taste).
Remove and turn heat back up to medium (wipe out with paper towel if needed) then fry 1 small diced onion, 2 minced cloves of garlic and 3.5oz/100g diced chorizo in a little oil until soft. Add 1 tsp paprika, cumin, sugar, Worcestershire sauce and tabasco and salt & pepper (to taste) and simmer over medium heat until completely thickened.
Evenly divide your fillings across the wraps in the bottom centre of the wrap (you will most likely have too much chorizo beans, so just save for later). Start with potato, then avocado, scrambled egg, beans and finish with cheese. Fold over the bottom of the wrap to cover the filling, fold in the sides and tightly roll. Sprinkle a tiny bit of cheese to seal, then complete the roll.
Optional: Place them seam side down on a griddle pan over medium-high heat and slowly rotate until golden with grill marks. Use tongs, not your fingers like me!! Serve with sour cream and tuck it!

Video

Notes

a) Chorizo Beans - For the sake of not using half cans and half tsps, you'll almost certainly end up with too many chorizo beans. Just pop them in the fridge until your next craving hits!

b) Baked Breakfast Burritos - If you want to bake the burritos instead of pan frying, simply wrap them in the foil and pop them in the oven at 180C/356F for 15-20mins, or until slightly crispy and hot through the centre.

c) Make Ahead Breakfast Burritos - Again, just wrap them in foil and pop them in the fridge or freezer. To bake from the fridge add on another 10mins to cooking time and to cook from frozen add another 20mins. To fry from the fridge just lower the temp to a medium heat (instead of high) and I actually don't recommend frying from frozen, so make sure you defrost them first.

d) Scrambled Egg - I've written a blog post on the Perfect Scrambled Egg, so do check that our if you fancy!

e) Breakfast Burrito Calories - based on using 2 tbsp olive oil in total and without sour cream.

Nutrition