Crispy Chorizo and Egg Breakfast Burrito

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chorizo and Egg Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

Crispy Chorizo and Egg Breakfast Burrito

Pan-seared lean chorizo and fluffy scrambled eggs wrapped in a toasted tortilla with fiber-rich black beans and vibrant spinach for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

551kcal
Protein
45.3g
Fat
25.0g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

3 oz lean ground pork chorizo

2 large eggs

0.25 cup liquid egg whites

1 medium whole wheat tortilla

0.25 cup canned black beans

1 cup fresh baby spinach

1 tbsp salsa verde

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Brown the chorizo in a non-stick skillet over medium-high heat until crispy and fully cooked.

  • 2

    Whisk the eggs and egg whites together with salt and pepper, then scramble them in the same pan until just set.

  • 3

    Warm the tortilla, then layer with spinach, black beans, chorizo, and eggs.

  • 4

    Fold the burrito tightly and return to the skillet with avocado oil, searing on each side until golden brown.

  • 5

    Serve with salsa verde for a bright finish.

Crispy Chorizo and Egg Breakfast Burrito

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chorizo and Egg Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

Crispy Chorizo and Egg Breakfast Burrito

Pan-seared lean chorizo and fluffy scrambled eggs wrapped in a toasted tortilla with fiber-rich black beans and vibrant spinach for a satisfying crunch.

NUTRITION

551kcal
Protein
45.3g
Fat
25.0g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

3 oz lean ground pork chorizo

2 large eggs

0.25 cup liquid egg whites

1 medium whole wheat tortilla

0.25 cup canned black beans

1 cup fresh baby spinach

1 tbsp salsa verde

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

  • 1

    Brown the chorizo in a non-stick skillet over medium-high heat until crispy and fully cooked.

  • 2

    Whisk the eggs and egg whites together with salt and pepper, then scramble them in the same pan until just set.

  • 3

    Warm the tortilla, then layer with spinach, black beans, chorizo, and eggs.

  • 4

    Fold the burrito tightly and return to the skillet with avocado oil, searing on each side until golden brown.

  • 5

    Serve with salsa verde for a bright finish.