Chorizo and Egg Burritos – a delicious recipe with salsa, black beans, chorizo, butter, eggs, flour tortillas. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
In a small bowl, combine salsa and black beans.
2
In a large nonstick skillet, cook chorizo for 2 minutes or until browned.
3
Transfer to a paper towel to drain; wipe out skillet.
4
In a medium bowl, whisk eggs and 1/2 teaspoon kosher salt.
5
Melt 2 tablespoons butter in same skillet over medium heat.
6
When butter foams, add eggs.
7
Let them set 20 seconds, then cook, stirring with a spatula about 2 minutes, until light and fluffy.
8
Stir in chorizo just before eggs are done.
9
Remove from heat.
10
Heat tortillas in microwave for 10 seconds to soften.
11
Lay a tortilla on a plate and spoon 1/4 of the cheese and 1/4 of the eggs across the center.
12
Roll up burrito-style.
13
Serve with bean salsa.
986
kcal
Calories
47
g
Fat
87
g
Carbs
54
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 c. jarred roasted tomato chipotle salsa, 1/2 c. canned black beans, 4 oz. dried chorizo, 2 tbsp. butter, and more.
Yes, Chorizo and Egg Burritos falls under the Snacks & Appetizers 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.
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