Marigold Breakfast Burrito Recipe
Recipe information
Make Marigold Breakfast Burrito in just 40m. scrambled egg, cheddar, black beans, roasted red pepper, chorizo, cilantro, potato chipotle, spiced pepitas, lime – cotija slaw
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Ingredients
Burrito Filling
Spiced Pepitas
Cotija Slaw
Finishes & Assembly
Spiced Pepitas
1. Toast and season pepitas
Preheat a small skillet over medium heat. Add the olive oil and pepitas and toast, stirring frequently, until they begin to pop and turn golden brown, about 4–5 minutes. Sprinkle smoked paprika, ground cumin and kosher salt over the pepitas, toss to coat and cook 30 more seconds. Transfer to a small bowl to cool (they will crisp as they cool).
Cotija Slaw
2. Make slaw
In a medium bowl combine the thinly sliced cabbage and crumbled cotija. Whisk together lime juice, olive oil, honey, salt and pepper then pour over cabbage and toss to coat evenly. Taste and adjust salt or lime as needed. Set aside at room temperature so flavors meld while you prepare the rest.
Burrito Filling
3. Cook chorizo
Heat a large nonstick skillet over medium-high. Add the chorizo (no added fat needed if it has enough fat) and crumble with a spatula. Cook until browned and cooked through, about 6–8 minutes. If the pan becomes very greasy, spoon off and reserve excess fat leaving about 1 tablespoon in the pan for flavor. Transfer cooked chorizo to a bowl and keep warm.
4. Warm beans and peppers
In the same skillet over medium heat add a teaspoon of avocado or neutral oil if dry. Add the drained black beans and roasted red peppers and cook, stirring, until warmed through, about 2–3 minutes. Season with a pinch of salt and a squeeze of half a lime. Remove from pan and keep warm with the chorizo.
5. Scramble eggs
Whisk together eggs, milk, salt and black pepper in a bowl until combined and slightly frothy. Wipe the skillet clean and melt 2 tablespoons butter over medium-low heat. Pour in the egg mixture and let it sit undisturbed 10–15 seconds, then gently stir with a rubber spatula, folding the eggs until soft curds form and eggs are set but still moist, about 3–4 minutes. Remove from heat and fold in half of the chopped cilantro and 1/2 cup shredded cheddar so the cheese melts into the eggs.
6. Heat tortillas
Warm the flour tortillas one at a time in a dry skillet over medium heat 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5–8 minutes. Keep wrapped to stay warm and pliable.
7. Warm potato chipotle
If the potato chipotle is cold, warm it gently in a small saucepan or microwave until spreadable (about 1–2 minutes in microwave), stirring to ensure even heat. Taste and add a squeeze of lime if desired.
8. Assemble burritos
Lay a warmed tortilla on a work surface. Spread about 1/4 cup potato chipotle in center of tortilla. Top with 1/4 of the scrambled eggs, 1/4 of the chorizo, 1/4 cup of the black bean and roasted pepper mixture, and a sprinkle (about 1/4 cup) of shredded cheddar. Add 2 tablespoons cotija slaw, a tablespoon of spiced pepitas, and a tablespoon of chopped cilantro. Fold the sides in, then roll tightly from the bottom to enclose the filling. Repeat for remaining tortillas.
9. Optional finish (pan-sear)
For a crisp exterior, heat a tablespoon of butter or oil in the skillet over medium and place each assembled burrito seam side down. Press gently and cook until golden and crisp, about 1–2 minutes per side. This step seals the seam and adds texture.
10. Serve
Slice each burrito in half if desired. Serve with extra lime wedges, remaining cilantro, and hot sauce on the side.
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