Southwest Breakfast Burrito Recipe

Time30m

Serves4

Flour tortilla, scrambled eggs, chorizo, corn and black bean salsa, chipotle crema, served with house grits, homestyle potatoes or fresh fruit

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Ingredients

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1
Prepare the Chorizo
In a skillet over medium heat, cook the chorizo until browned and cooked through, about 5-7 minutes. Drain excess fat and set aside.
2
Scramble the Eggs
In a bowl, beat the eggs with salt and pepper. In the same skillet, add a little oil if necessary, and pour in the eggs. Scramble until fully cooked, about 3-5 minutes.
3
Mix the Salsa
In a separate bowl, combine corn and black beans. Mix well and season with a pinch of salt and pepper.
4
Assemble the Burritos
On each flour tortilla, layer scrambled eggs, cooked chorizo, and corn-black bean salsa. Drizzle with chipotle crema.
5
Wrap and Serve
Fold the sides of the tortilla over the filling, then roll from the bottom up to form a burrito. Serve warm with house grits, homestyle potatoes, or fresh fruit on the side.