Pablo Burrito Recipe

Warm the flour tortillas: wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes, or warm individually on a dry skillet over medium heat for 20–30 seconds per side until pliable. Keep wrapped until assembly.

Portion sour cream, pico de gallo, corn salsa and queso fresco into serving bowls so they are ready when assembling.

Crisp the potatoes

Heat 1 tablespoon vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Add the diced potato in a single layer, season with 1/2 tsp kosher salt and 1/2 tsp black pepper. Cook, undisturbed, for 4–5 minutes to brown, then stir and continue cooking until tender and golden, another 6–8 minutes. Transfer potatoes to a plate and keep warm.

Cook chorizo

Wipe the skillet, add remaining 1 tablespoon oil and return to medium heat. Add chorizo (remove from casing) and break up with a spatula. Cook 6–8 minutes until cooked through and slightly crisp at the edges. Taste and adjust salt only if needed (chorizo can be salty). Drain excess fat into a heatproof bowl, reserving about 1 tablespoon fat in the pan. Add potatoes back to the skillet with chorizo and toss to combine. Keep warm.

In a medium bowl combine drained black beans, corn, diced red onion, chopped cilantro, ground cumin, lime juice and 1/2 tsp salt. Stir gently to combine. Let sit while you finish other components so flavors meld. Warm briefly in a small pan over low heat (1–2 minutes) if you prefer it warm.

Sauté vegetables

In a clean skillet, melt 1 tablespoon butter over medium heat. Add the diced green pepper and 1/4 of the diced yellow onion (reserve remaining onion for extra crunch if desired). Sauté 3–4 minutes until softened but not browned. Add diced tomato and cook 1 minute to warm.

Scramble eggs

In a bowl whisk together 6 eggs, 3 tablespoons milk, 1 teaspoon salt and 1/2 teaspoon black pepper until combined and slightly frothy. Push the sautéed vegetables to the side of the pan, add a little additional butter if pan is dry, pour eggs into the pan and cook over medium-low heat, stirring gently with a spatula to form soft curds. Remove from heat when eggs are mostly set but still slightly creamy—they will continue to cook a bit. Fold eggs with vegetables.

Stir in half of the shredded cheddar into the warm eggs so it melts through; reserve remaining cheddar for assembly.

Lay one warm tortilla flat. Spoon down the center (in the following order) about 1/4 cup of the black bean & corn mix, 1/3 cup of the chorizo-potato mixture, 1/3 of the scrambled eggs and vegetables, 2 tablespoons shredded cheddar, 1 tablespoon pico de gallo and 1 tablespoon corn salsa. Add a dollop (about 1/2 tablespoon) of sour cream and sprinkle about 1/2 tablespoon crumbled queso fresco.

Fold the sides of the tortilla toward the center, then fold the bottom up over the filling and roll tightly to close. Repeat with remaining tortillas and fillings.

Optional crisping: heat a skillet over medium heat with a light brush of oil or butter. Place burrito seam-side down and toast 1–2 minutes per side until golden and sealed. This helps keep burrito closed and adds texture.

Serve immediately with extra pico, corn salsa and sour cream on the side.