YOUR SOLIN GENERATED RECIPE
Loaded Breakfast Burrito with Chorizo
Pan-seared chorizo and fluffy scrambled eggs are folded into a warm tortilla with zesty black beans and crisp peppers for a savory, protein-packed morning start.
INGREDIENTS
1.5 oz ground pork chorizo
1 large egg
0.5 cup egg whites
1 medium whole wheat tortilla
0.25 cup black beans
0.25 cup red bell pepper
0.25 cup yellow onion
0 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp fresh salsa
1 tbsp fresh cilantro
PREPARATION
Heat avocado oil in a non-stick skillet over medium-high heat.
Add the ground chorizo to the skillet, breaking it into small crumbles with a spatula until browned and cooked through.
Add the diced red bell pepper and yellow onion to the pan, sautéing for 3-4 minutes until the vegetables are tender-crisp.
Stir in the black beans and cook for 1 minute just to warm them through.
In a small bowl, whisk together the egg, egg whites, sea salt, and black pepper.
Lower the skillet heat to medium-low and pour in the egg mixture, stirring gently to scramble with the chorizo and vegetables until just set.
Warm the whole wheat tortilla in a separate dry pan or for 15 seconds in the microwave until soft and pliable.
Spoon the egg and chorizo mixture into the center of the tortilla, top with fresh salsa and cilantro, then roll tightly to serve.