Burrito with scrambled egg, chorizo, and refried beans
Such a tasty morning breakfast! As a bonus, it is easy enough to make even on a busy weekday! Hmm, which burrito should we look for next time?
0h 45m prep
0h 45m total
easy difficulty
17 ingredients
For the guacamole
- Avocado
- 3 ripe
- Roma tomato
- ¾ cup (finely chopped)
- Serrano chili
- 2 (very finely chopped seeded and deveined)
- Onion
- 3 heaping tbsp (red or white, finely chopped)
- Fresh coriander
- 3 tbsp (minced)
- Sea salt
- to taste (¾ tsp)
For the burrito
- Flour tortillas
- 2 (10 inch)
- Egg
- 4 (large)
- Mexican chorizo
- 2 (8 oz ~ 226 g, outer skin removed)
- Pepper Jack cheese
- 2 oz ~ 55 g (shredded)
- Sea salt
- to taste
- Black ground pepper
- to taste
- Poblano pepper
- 1 (or green pepper, medium)
- Refried beans
- ¼ cup (2 oz ~ 55 g)
- Guacamole sauce
- ¼ cup
- Sour cream
- 2 tbsp
- Cholula original hot sauce
- (optional)
Useful tools
Method
1
Make sure you have everything you need before you start cooking. You can make your own guacamole. The fresher the ingredients, the better it will turn out. However, if you’re in a rush, go ahead and use the store-bought one.
2
For the Bowl and fork method, cut the avocado in half lengthwise around the seed, twist it out and scoop the flesh out with a spoon. Mash avocados with the back of a fork. Then, add the rest of the ingredients and incorporate them evenly. Add salt to taste. Or try out the Guacamole recipe for more tips.
- Avocado
- 3 (ripe)
- Roma tomato
- ¾ cup (finely chopped)
- Serrano chili
- 2 (very finely chopped, seeded and deveined)
- Onion
- 3 heaping tbsp (red or white, finely chopped)
- Fresh coriander
- 3 tbsp (minced)
- Sea salt
- to taste (¾ tsp)
3
Then, whisk the eggs thoroughly and season with salt and pepper. Set aside for 10 to 15 minutes.
4
To roast the peppers, use the topmost rack in your oven, or cook directly over a gas flame. Turn peppers frequently until the skin is blackened, then let peppers rest for 5 minutes.
5
Take a cloth towel and wipe the blackened skin off the pepper. Take out the stem and seeds. Finely mince and put aside.
6
Add chorizo to a non-stick pan over medium heat. Turn the heat to high and keep breaking and cooking until the fat melts and the meat is completely cooked through for about 5 to 8 minutes (it will start to turn brown).
7
Lower the heat and pour the eggs mixture into the pan. Stir constantly for about 1 to 2 minutes until the eggs become semi-hard (but are still somewhat runny).
8
Add the shredded cheese and minced pepper and cook for about 1 minute, until the eggs have just transformed from a runny to a fluffy consistency.
9
Gently warm two 10-inch flour tortillas in a frying pan on each side for 20 seconds. Lay down a tortilla on a clean surface (work with one tortilla at a time). Spread half of the refried beans in the centre of the tortilla. Then spread evenly 2 heaping tablespoons of guacamole over the beans, followed by 1 heaping tablespoon of sour cream. Finish with half the eggs and cheese.
10
If you want to add some spice, feel free to add hot sauce.
11
Follow this video guide to learn how to wrap a perfect burrito.