Big Ole Tex-Mex Burrito Omelet Recipe

Name: Big Ole Tex-Mex Burrito Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Sauce; 1 pound tomatillos, husked, rinsed and quartered; 1 medium Vidalia onion, quartered; 1 jalapeno pepper, halved; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 small bunch fresh cilantro; For the Omelets; 1 link Mexican chorizo casing removed; 1/2 teaspoon ground cumin; Pinch of cayenne pepper; Pinch of paprika; 1 cup mixed canned beans (pinto, cannellini and/or black beans), drained and rinsed; Kosher salt and freshly ground black pepper; 1 green bell pepper, chopped; 8 large eggs, beaten; 1 tablespoon milk; 1 tablespoon unsalted butter; 1/2 cup shredded pepper jack cheese; Mexican crema or sour cream, thinned with half-and-half, for garnish; 1 plum tomato, seeded and chopped, for garnish

Servings: persons

For the Sauce
1 pound tomatillos, husked, rinsed and quartered
1 medium Vidalia onion, quartered
1 jalapeno pepper, halved
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 small bunch fresh cilantro
For the Omelets
1 link Mexican chorizo casing removed
1/2 teaspoon ground cumin
Pinch of cayenne pepper
Pinch of paprika
1 cup mixed canned beans (pinto, cannellini and/or black beans), drained and rinsed
Kosher salt and freshly ground black pepper
1 green bell pepper, chopped
8 large eggs, beaten
1 tablespoon milk
1 tablespoon unsalted butter
1/2 cup shredded pepper jack cheese
Mexican crema or sour cream, thinned with half-and-half, for garnish
1 plum tomato, seeded and chopped, for garnish

1
Make the sauce: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, jalapeno and olive oil on a baking sheet and season with salt and black pepper.
2
Roast until browned, about 45 minutes.
3
Puree in a blender with the cilantro, thinning with water as needed.
4
Season with salt.
5
Meanwhile, prepare the omelet: Cook the chorizo in a large nonstick skillet over medium-high heat until crisp, breaking it up, 4 to 5 minutes.
6
Transfer to a paper-towel-lined plate.
7
Stir the cumin, cayenne and paprika into the drippings in the skillet.
8
Add the beans and saute until soft, about 5 minutes.
9
Season with salt and black pepper, then add the bell pepper and cook 1 to 2 more minutes.
10
Transfer to a bowl.
11
Whisk the eggs and milk in another bowl.
12
Wipe out the skillet, reduce the heat to medium and add 1/2 tablespoon butter.
13
Pour half of the egg mixture into the skillet and cook until the center is no longer liquid, loosening the edges with a rubber spatula and tilting the skillet to let the uncooked egg run underneath.
14
Shake the pan to loosen the omelet, then spoon half of the bean mixture, chorizo and cheese down the center.
15
Fold in both sides to cover the filling, then flip the omelet so it is seam-side down and cook 1 more minute.
16
Repeat with the remaining butter, egg mixture and fillings to make another omelet.
17
Top with the tomatillo sauce and garnish with the crema and tomato.
18
Photograph by Stephanie Foley

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the Sauce, 1 pound tomatillos, husked, rinsed and quartered, 1 medium Vidalia onion, quartered, 1 jalapeno pepper, halved, and more.

Yes, Big Ole Tex-Mex Burrito Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Big Ole Tex-Mex Burrito Omelet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions