YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Sautéed chorizo and fluffy eggs wrapped in a toasted tortilla with savory black beans and crisp peppers for a satisfying crunch.
INGREDIENTS
1.5 oz Ground pork chorizo
1 large Egg
0.75 cup Egg whites
0.5 medium Whole wheat tortilla
0.25 cup Black beans
0.25 cup Red bell pepper
0.25 cup Yellow onion
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Avocado oil
PREPARATION
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the ground chorizo, diced yellow onion, and red bell pepper to the skillet, sautéing until the meat is browned and the vegetables are tender.
Stir in the black beans and cook for 1 minute until warmed through.
In a small bowl, whisk together the whole egg and egg whites, then pour into the skillet.
Scramble the eggs with the chorizo mixture until they are fluffy and just set.
Season the filling with sea salt and black pepper, then transfer it to the center of the whole wheat tortilla.
Fold the sides of the tortilla in and roll it tightly to form a burrito.
Wipe the skillet clean and place the burrito seam-side down, toasting for 1-2 minutes per side until the exterior is golden and crispy.