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1
Remove chorizo from casing & crumble into frying pan (should resemble hamburger texture when cooked).
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2
Cook until done/browned.
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3
Remove from pan & set aside.
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4
Cook bacon until crisp, set on paper towel to drain excess fat.
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5
When cool, crumble bacon & set aside.
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6
There should be very little grease left in pan, add enough olive oil to get to about 2 tablespoons
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7
Add onions & cook until translucent.
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8
Add garlic & potatoes to the onions.
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9
Cook until potatoes are to your desired crispness.
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10
(It may be necessary to add more oil during cooking, but be careful as too much will make the potatoes soggy.
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11
).
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12
Mix the pepper strips, corn, and black beans into the potatoes.
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13
Heat until they are no longer frozen.
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14
Set pan aside.
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15
Beat eggs, splash of milk, salt, and pepper in a bowl until mixed well.
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16
In non-stick pan, scramble eggs until dry.
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17
In a large bowl or one of the pans, whatever will hold everything , combine the potato mixture, chorizo, bacon, and eggs.
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18
Prepare a large cookie sheet (but small enough to fit in the freezer), by lining it with waxed paper to prevent the burritos from sticking.
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19
Take about 3 soup spoonfuls of mixture and spread along the middle of the tortilla.
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20
Take care not to get it too close to the ends.
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21
Spoon some salsa along the filling.
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22
Top with cheese.
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23
Fold one side over & roll.
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24
Set on cookie sheet.
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25
When the cookie sheet is full, place in freezer until the burritos are frozen (at least 3 hours).
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26
Take out of freezer; wrap each burrito in a paper towel.
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27
Place wrapped burritos in a zip lock bag in the freezer.
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28
To re-heat, place frozen burrito in the microwave (in the paper towel) for 2-3 minutes until hot.
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29
Let set for one minute before eating.
