Breakfast Burrito Recipe

Cook chorizo

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chorizo, breaking it up with a spatula, and cook 6–8 minutes until browned and cooked through. Use a slotted spoon to transfer chorizo to a bowl, leaving rendered fat in the pan.

Sauté vegetables

Add remaining 1 tablespoon vegetable oil to the same skillet over medium heat. Add the diced vegetable mix (bell pepper and onion) and cook 4–5 minutes until softened and slightly caramelized. Season with a pinch of salt and pepper. Return chorizo to the pan and stir to combine; keep warm over low heat.

Prepare scrambled eggs

In a bowl, beat the 4 eggs with 1/2 tsp salt and 1/4 tsp black pepper. Heat a nonstick skillet over medium-low and add a small pat of oil or butter if needed. Pour eggs in and stir gently with a spatula, cooking until soft-scrambled but not dry, about 3–4 minutes. Remove from heat.

Warm refried beans and cheese

Place refried beans in a small saucepan over low heat, stirring until smooth and warmed, 3–5 minutes. Stir half (1/2 cup) of the shredded Chihuahua cheese into the beans so it melts and becomes creamy.

Assemble burrito filling

To build a burrito: lay a warmed tortilla flat. Spread about 1/4 cup of the cheesy refried beans down the center. Top with roughly 1/4 of the scrambled eggs, 1/4 of the chorizo-vegetable mixture, and a sprinkle (about 2 tablespoons) of shredded Chihuahua cheese. Drizzle about 3/4 tablespoon Mexican crema over the filling. Sprinkle with a little chopped cilantro if using.

Roll and melt

Fold the sides of the tortilla in, then roll tightly to enclose the filling. Place seam-side down in a clean skillet over medium heat. Cook 1–2 minutes per side until golden and the exterior is slightly crisp. During the last minute, sprinkle the top with a tablespoon of extra shredded Chihuahua cheese and cover briefly (30–60 seconds) to melt the cheese, or place under a broiler for 30–45 seconds if desired.

Add crema and plating

Transfer the burrito to a plate, spoon a little extra warmed refried beans on the side if desired, and drizzle with remaining Mexican crema. Garnish with cilantro and serve with a small side of salsa or hot sauce.

Cook potatoes

While assembling, heat 2 tablespoons vegetable oil in a separate skillet over medium-high. Add diced potatoes and cook undisturbed 4–5 minutes to develop a crust, then stir in the diced onion, reduce heat to medium, season with 1/2 tsp salt and 1 tsp paprika. Continue cooking, stirring occasionally, until potatoes are tender and browned, about 10–12 more minutes. Taste and adjust seasoning.

Finish potatoes

If potatoes are cooked before burritos are ready, keep warm in a low oven (100–120°C / 200–250°F) or cover skillet. Just before serving, sprinkle 2 tablespoons shredded Chihuahua cheese over potatoes and allow to melt, then transfer to plate alongside the burrito.

Serve each burrito with a portion of the cheesy potatoes. Offer extra Mexican crema, salsa/hot sauce and chopped cilantro on the side. Leftovers: refrigerate components separately up to 3 days.