Breakfast Burrito Recipe

Prepare vegetables

Peel and dice the yellow onion into medium dice. Core, seed, and dice the green bell pepper to a similar size. Set aside.

Cook chorizo and vegetables

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chorizo (break into small pieces with a spatula). Cook 4–6 minutes until mostly cooked and starting to brown. Add the diced onion and bell pepper; continue cooking 4–5 minutes until vegetables are softened and chorizo is cooked through. Transfer mixture to a bowl and keep warm.

Scramble eggs

In a mixing bowl, whisk together 8 eggs, 1 tablespoon milk, 1 teaspoon salt, and 1/2 teaspoon black pepper until blended and slightly foamy. Wipe the skillet clean or use a nonstick pan; heat over medium-low and add a small pat of butter or a teaspoon oil if desired. Pour the egg mixture in and cook gently, stirring frequently, until soft curds form but eggs are still moist, about 3–4 minutes. Remove from heat when slightly underdone; eggs will finish cooking from residual heat.

Assemble filling

Fold the cooked chorizo mixture into the scrambled eggs. Stir in 1 cup of shredded cheddar cheese so it begins to melt. Keep warm while you warm tortillas.

Warm tortillas and fill

Warm the flour tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in a clean towel and microwave 20–30 seconds until pliable. Place about 1/4 of the egg-chorizo-cheese mixture in the center of each tortilla (roughly 1 to 1 1/4 cups filling). Fold sides over and roll into a burrito. If you like a browned exterior, return burrito seam-side down to a hot skillet and sear 30–45 seconds per side to crisp lightly.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 2 minced garlic cloves and 1/2 finely chopped small onion; cook, stirring, until softened and fragrant, about 2–3 minutes.

Add 14 oz tomato puree (or crushed tomatoes) and 1/2 minced jalapeño if using. Stir in 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring sauce to a gentle simmer, reduce heat to low, and simmer 8–10 minutes to meld flavors and thicken slightly.

Stir in 2 tablespoons chopped fresh cilantro and 1 tablespoon fresh lime juice. Taste and adjust seasoning. Keep warm until ready to spoon over burritos.

In a small saucepan, heat 1 teaspoon vegetable oil over medium heat. Add 1/4 small finely chopped onion and 1 minced garlic clove; cook about 1–2 minutes until softened and fragrant.

Add 2 cups drained and rinsed pinto beans, 1/4 cup broth, 1/4 teaspoon ground cumin, and 1/4 teaspoon salt. Stir and bring to a gentle simmer. Cook 6–8 minutes, stirring occasionally, until liquid has reduced slightly and beans are heated through. For creamier beans, mash roughly with a potato masher or the back of a spoon to desired consistency.

Taste and adjust salt/seasoning. Keep warm until serving.

Place each burrito on a plate. Spoon 2–3 tablespoons of warm ranchero sauce over each burrito (or serve sauce on the side). Garnish with remaining shredded cheddar if desired and sprinkle chopped cilantro. Serve with a generous scoop (~1/2 cup) of warm pinto beans alongside and lime wedges.

Optional: serve additional hot sauce, salsa, or sour cream at the table. Season to taste with extra salt and pepper.