Burrito De Chorizo Recipe

Cook aromatics

Heat a large skillet over medium heat and add 1 tablespoon cooking oil. When shimmering, add the chopped onion and diced red bell pepper. Sauté for 4–5 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown chorizo

Add the fresh chorizo (removed from casings) to the skillet, breaking it up with a spatula. Cook over medium-high heat 6–8 minutes until browned and cooked through, stirring and breaking up large pieces so it becomes crumbly and even.

Combine beans and corn

Stir in the drained black beans and thawed corn. Cook 2–3 minutes until heated through. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Finish filling

Remove the skillet from heat and stir in 1 tablespoon fresh lime juice and 1/4 cup chopped cilantro. If using cooked rice, fold in 1 cup cooked rice, 1/4 cup chopped cilantro (from Rice section) and 1 teaspoon lime zest now to make a heartier filling. Keep the filling warm and covered while you prepare tortillas and toppings.

Warm the tortillas: Heat another clean skillet or griddle over medium heat. Warm each flour tortilla 20–30 seconds per side until pliable and lightly browned in spots. Alternatively, wrap tortillas in a damp paper towel and microwave 20–30 seconds.

Assemble each burrito: Lay a warm tortilla flat. In the center, spoon about 3/4 cup of the chorizo filling (or 1 cup if using rice). Sprinkle about 1/4 cup shredded cheese over the hot filling so it melts slightly. Top with about 2 tablespoons pico de gallo, 1 tablespoon sour cream (or crema), and a few sliced pickled jalapeños if using. Fold the sides in, then roll tightly from one edge to form a burrito. Repeat for remaining tortillas and filling.

Optional crisping: For a lightly crisp exterior, return a clean skillet to medium heat and place assembled burritos seam-side down. Press gently with a spatula and cook 1–2 minutes per side, or until golden brown and sealed. Flip carefully to crisp the other side.

Serve: Slice in half on the bias or serve whole. Garnish with extra cilantro, lime wedges, and additional pico de gallo or crema as desired.