Chorizo Burrito Recipe

Cook chorizo

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon vegetable oil and let warm 30 seconds. Add the chorizo (casings removed) and break it up with a spatula into small pieces. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes.

When chorizo is nearly cooked, push it to one side of the pan and add the diced onion to the other side. Sauté the onion in the rendered fat for 3–4 minutes until softened and translucent.

Stir the onion and chorizo together, add the diced tomato and drained black beans, then season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook another 2–3 minutes just to warm the beans and soften the tomato. Taste and adjust seasoning. Transfer the filling to a bowl and wipe the skillet lightly with a paper towel (reserve pan for eggs).

Scramble eggs

In a medium bowl, crack 6 large eggs, add 3 tablespoons whole milk, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Whisk until combined and slightly frothy.

Return the skillet to medium-low heat and add 1 tablespoon unsalted butter. When butter is melted and foaming but not browned, pour in the egg mixture. Let sit undisturbed 10–15 seconds, then gently stir with a heatproof spatula, scraping the bottom and folding eggs until soft curds form. Cook to slightly underdone (they will finish cooking in the burrito), about 2–3 minutes total.

Turn off heat and fold in 3/4 cup of shredded sharp cheddar cheese so it melts into the eggs. Keep the remaining 1/4 cup cheese for assembly. Remove eggs to the bowl with the chorizo filling or keep warm separately.

Warm tortillas: Wrap the 4 flour tortillas in a damp paper towel and microwave 30–45 seconds until pliable, or heat individually in a dry skillet about 20 seconds per side over medium heat.

Build burritos: Lay a warm tortilla flat. Spoon about 1/4 of the chorizo-black bean-tomato mixture onto the center of the tortilla (about 3/4 cup). Top with 1/4 of the scrambled cheesy eggs, then sprinkle 1 tablespoon of the reserved shredded cheddar on top. Add 1 tablespoon sour cream and 1 tablespoon salsa or hot sauce if using, and a sprinkle of chopped cilantro if desired.

Fold burrito: Fold the bottom edge up over the filling, fold the sides in, then roll tightly away from you to close. Repeat with remaining tortillas and fillings.

Optional crisping: For a slightly crisp exterior, heat a clean skillet over medium heat, add a teaspoon of oil or butter, and place each burrito seam-side down for 1–2 minutes per side until golden and sealed.

Serve: Cut burritos in half on the diagonal, serve with lime wedges, extra salsa/hot sauce, and enjoy.