Big Ole Burrito Recipe

Time30m

Serves4

Scrambled eggs, chorizo, tomatoes, Monterrey Jack cheese, peppers, topped with smashed avocado, and sour cream. *GF

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Ingredients

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1
Cook the Chorizo
In a skillet over medium heat, add the chorizo and cook until browned and fully cooked, about 5-7 minutes. Remove from heat and set aside.
2
Scramble the Eggs
In a bowl, whisk the eggs until well beaten. Pour them into the skillet used for the chorizo and scramble over medium heat until fully cooked, about 3-4 minutes.
3
Prepare the Vegetables
Dice the tomatoes and bell peppers. Add them to the skillet with the scrambled eggs and chorizo, stirring to combine and heat through for another 2 minutes.
4
Assemble the Burritos
Lay out a flour tortilla on a clean surface. Spoon a generous amount of the egg, chorizo, and vegetable mixture onto the center of the tortilla. Top with Monterey Jack cheese.
5
Roll the Burrito
Fold in the sides of the tortilla and then roll it up tightly from the bottom. Repeat with remaining tortillas and filling.
6
Serve with Toppings
Slice the burritos in half and serve topped with smashed avocado and a dollop of sour cream.