YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Sautéed lean pork and eggs folded into a warm tortilla with zesty peppers and black beans for a satisfyingly crunchy and protein-packed start.
INGREDIENTS
4 oz lean ground pork
0.5 tsp smoked paprika
0.25 tsp chili powder
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
2 large eggs
0.25 cup canned black beans
0.25 cup red bell pepper
0.25 cup red onion
1 medium whole wheat tortilla
1 tsp avocado oil
1 tbsp fresh cilantro
PREPARATION
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the ground pork, smoked paprika, chili powder, garlic powder, sea salt, and black pepper, breaking the meat apart with a spatula until browned and crispy.
Stir in the diced red bell pepper and red onion, cooking for about 3 minutes until the vegetables are tender-crisp.
Add the black beans to the skillet and stir to combine until warmed through.
Lower the heat to medium, pour in the whisked eggs, and scramble gently until they are just set and fluffy.
Briefly toast the whole wheat tortilla in a separate dry pan or over a gas flame until warm and pliable.
Place the filling in the center of the tortilla, garnish with fresh cilantro, and fold into a tight burrito.