Mexican Breakfast Burritos
Minutes Prep time: 30
Minutes Total time: 30
Servings: 8
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 30
Servings: 8
Difficulty: easy
PAM® Original No-Stick Cooking Spray
6 ounces fresh pork chorizo (Mexican-style)
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
8 eggs, beaten
8 large flour tortillas (10 inch), warmed
1-1/4 cups shredded Mexican blend cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 269 mg | 27% |
Carbohydrate | 42 g | 14% |
Cholesterol | 215 mg | 72% |
Total Fat | 20 g | 31% |
Iron | 4 mg | 23% |
Calories | 437 kcal | 22% |
Sodium | 997 mg | 42% |
Protein | 21 g | 41% |
Saturated Fat | 8 g | 41% |
Sugars | 4 g | 0 |
Vitamin C | 2 mg | 3% |
Spray large nonstick skillet with cooking spray. Heat over medium-high heat. Add chorizo; cook 5 minutes or until crumbled and browned, stirring occasionally. Drain; return to skillet. Stir in black beans and drained tomatoes; cook 3 minutes more or until mixture is hot. Remove mixture from skillet; set aside and keep warm. Wipe skillet clean with paper towel.
Reduce heat to medium. Add eggs to same skillet; cook without stirring until edges and bottom begins to set. Gently turn to scramble; continue cooking until set.
Spoon about 1/3 cup chorizo mixture down center of each tortilla. Top evenly with scrambled eggs and cheese. Fold in opposite sides of each tortilla; roll-up burrito-style. Serve immediately.
Make Ahead: Freeze burritos on parchment lined baking sheet. Once burritos are frozen, place in resealable freezer bag and store in freezer for up to 3 months. To reheat, wrap 1 burrito in paper towel and place on microwave-safe plate. Microwave on HIGH 1 minute. Turn over; microwave on HIGH 1 minute more or until hot. Let stand 1 minute before eating.
Mexican Breakfast Burritos