YOUR SOLIN GENERATED RECIPE
Crispy Chorizo and Egg Breakfast Burrito
Pan-seared lean chorizo and fluffy scrambled eggs wrapped in a toasted tortilla with melted cheese and zesty peppers for a satisfying crunch.
INGREDIENTS
1 medium whole wheat tortilla
3 oz lean ground chorizo
1 large egg
0.5 cup liquid egg whites
0.25 cup canned black beans
0.25 cup red bell pepper
0.25 cup yellow onion
0.5 oz sharp cheddar cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat olive oil in a non-stick skillet over medium-high heat.
Sauté diced onions and bell peppers until softened and slightly caramelized.
Add ground chorizo to the pan, breaking it up with a spatula, and cook until browned and crispy.
Stir in rinsed black beans to warm through.
Whisk the whole egg and egg whites together in a small bowl with sea salt and black pepper.
Pour the egg mixture into the skillet, folding gently until the eggs are just set and fluffy.
Place the tortilla on a clean surface, sprinkle with shredded cheddar cheese, and add the chorizo-egg filling.
Fold in the sides and roll tightly to form a burrito.
Wipe the skillet clean and toast the burrito seam-side down for 1-2 minutes until golden and crispy.