Burrito, Choice Of Protein Recipe

Warm tortillas

Wrap tortillas in foil and warm in a 300°F (150°C) oven for 8–10 minutes, or stack and heat individually in a dry skillet for 20–30 seconds per side until pliable. Keep wrapped to stay warm.

Melt butter gently in a small skillet to brush tortillas just before assembly (optional) for flavor and to help seal edges.

Prep chicken

If using chicken, slice into thin strips or bite-size pieces. Pat dry with paper towels.

Season & cook chicken

Combine 1 tbs olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, 1 tsp black pepper and 0.25 tsp red pepper flakes in a small bowl. Toss chicken with half of this seasoning (reserve rest for other proteins or extra flavor). Heat 1 tbs oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 4–6 minutes, stirring occasionally, until cooked through and browned. Remove from skillet and keep warm.

Cook breakfast sausage

Use the seasoning mix as desired (about half). Heat a skillet over medium heat; add the ground breakfast sausage and cook, breaking up with a spoon, 6–8 minutes until browned and cooked through. Drain excess fat if needed and set aside.

Prep tofu

Press tofu at least 15–30 minutes to remove excess moisture, then cut into 1/2-inch cubes. Toss with the seasoning mix (reserve some seasoning for eggs/veggies).

Cook tofu

Heat 1 tbs oil in a nonstick skillet over medium-high heat. Add tofu cubes and cook without moving 3–4 minutes to brown, then stir and cook another 3–4 minutes until golden and crisp on most sides. Remove and keep warm.

Cook chorizo

Crumble the chorizo into a skillet over medium heat and cook 6–8 minutes until fully cooked and slightly crisp around edges. If the chorizo is very fatty, drain excess fat, leaving a little for flavor. Set aside.

Sauté vegetables

In the skillet used for protein (wipe out if excess fat remains), add 1 tbs cooking oil over medium heat. Add the diced onion and red bell pepper and cook 4–5 minutes until softened and translucent. Add minced jalapeño (if using) and thawed corn; cook 1–2 minutes more. Season with a pinch of salt and half of the chopped cilantro. Transfer vegetables to a bowl and set aside.

Whisk eggs

In a bowl, whisk the 6 large eggs with 1/4 cup milk, 1/2 tsp salt and 1/4 tsp black pepper until blended and slightly frothy.

Cook eggs

Heat a nonstick skillet over medium-low and add 1 tbs unsalted butter. Pour in the egg mixture and let it set briefly at the edges. Gently stir with a spatula, folding the eggs until soft curds form, about 3–4 minutes for soft, moist scrambled eggs. Remove from heat just before fully set; residual heat will finish them. Stir in 1 cup of the shredded cheddar cheese so it melts into the eggs.

Build burrito

Lay a warm tortilla on a flat surface. In the center, place about 3/4 cup scrambled eggs, 1/4 cup sautéed vegetables, and 1/4–1/3 cup of your chosen cooked protein. Add 2–3 tbsp salsa, 2 tbsp sour cream, a few cilantro leaves, a few slices of avocado or 1/4 cup guacamole, and sprinkle with 2–3 tbsp shredded cheddar (reserve remainder for other burritos).

Fold and sear

Fold the sides of the tortilla over the filling, then roll tightly from the bottom to form a burrito. Heat a clean skillet over medium and add a little butter or oil. Place the seam side down and sear 1–2 minutes until golden and sealed. Flip and brown the other side 30–60 seconds. This helps hold the burrito and adds texture.

Serve immediately with lime wedges and additional salsa, sour cream or hot sauce on the side.

Make-ahead: cook protein and vegetables ahead and refrigerate up to 3 days. Reheat in a skillet or microwave before assembling. For a healthier option, use whole wheat tortillas and reduce cheese. To feed more people, scale ingredients proportionally (each burrito uses roughly 1/4 of the protein and 1–1.5 eggs).