YOUR SOLIN GENERATED RECIPE
Loaded Breakfast Burrito with Chorizo
Pan-seared chorizo and fluffy scrambled eggs are tucked into a toasted tortilla with fiber-rich black beans and a cool dollop of Greek yogurt for a savory, smoky finish.
INGREDIENTS
1.5 oz Ground pork chorizo
2 large Eggs
0.5 medium Whole wheat tortilla
0.25 cup Black beans
0.25 cup Plain non-fat Greek yogurt
0.5 cup Fresh baby spinach
1 tbsp Fresh salsa
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
In a medium non-stick skillet over medium-high heat, cook the ground chorizo until browned and fully cooked through, approximately 5 to 7 minutes.
Remove the chorizo from the pan and set aside, leaving a small amount of rendered fat in the skillet to sauté the baby spinach until just wilted.
In a small bowl, whisk the eggs with sea salt and black pepper, then pour them into the skillet with the spinach, scrambling gently until just set.
Warm the whole wheat tortilla in a separate dry pan over medium heat for about 30 seconds per side until soft and pliable.
Spread the Greek yogurt across the center of the tortilla, then layer on the cooked chorizo, scrambled eggs with spinach, and black beans.
Top with the fresh salsa, fold in the sides of the tortilla, and roll it up tightly to serve immediately.