Chorizo and Black Bean Breakfast Burritos
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I don’t make a lot of terribly exciting breakfasts. During the week, I usually eat a combination of eggs/egg whites and some kind of carb like a whole wheat English muffin. On the weekends, I tend to eat that for lunch and opt for something even more boring, like cereal, for breakfast. Don’t ask me how I can eat basically the exact.same.thing. day after day for breakfast, but I can’t even repeat a dinner within a month.
I’ve been wanting to freeze a few things to have on hand and considering I can’t function without breakfast, I wanted one of those things to be a morning snack that was quick to grab and zap in the microwave. I did burritos/rollups (I used smaller tortillas, not the large “burrito sized” ones) over English muffins or bagels because I figured the texture would be much better after being microwaved. I much prefer bagels and English Muffins toasted, not microwaved.
Well, with the idea of a burrito comes Mexican ingredients, of course. I went to a local ethnic market to pick up chorizo (which I love oh so much but for some reason almost never use at home), added black beans for protein and fiber, and of course eggs and cheese to make these breakfast burritos. The result was something easy to whip up, delicious, and just as easy to freeze and reheat. And more importantly, eat with one hand!
To make these a little healthier, I used a combination of whole eggs and whites (and I also used a reduced fat cheese). I used whole wheat tortillas because they are also a bit more nutritious, and I’ve found that most whole wheat tortillas are also a little bigger than the traditional flour tortillas.
Chorizo and Black Bean Breakfast Burritos
Makes about 12 burritos (with 6″ tortillas)
Printer Friendly Recipe
3/4 lb. chorizo (casings removed & crumbled if you are using links)
1 can black beans, drained and rinsed
1/2 cup salsa
5 whole eggs
4 egg whites
a couple splashes of milk or cream
salt and pepper
1 cup shredded cheddar cheese
10-14 flour tortillas (not the burrito sized ones; whole wheat tend to be a little bigger, hence the range I’m giving)
Heat a large skillet over medium high heat (I used my cast iron skillet, which I would recommend if you have one), and add the chorizo. Once browned, add the black beans, salsa and a little salt and pepper to taste, if necessary. Reduce heat and simmer until everything is heated through. Set aside.
Whisk together the eggs, egg whites, milk, and salt and pepper in a bowl . Scramble the eggs in a pan (make sure you don’t overcook them; in fact, slightly undercooking them is good). Mix the scrambled eggs into the chorizo and black bean mixture.
Heat the tortillas until pliable (I like wrapping them in a slightly damp tea towel and microwaving for about 20 seconds.) Place a couple spoonfuls of the mixture onto the tortillas and top with 1-2 Tbsp. shredded cheese. Roll them up, burrito style. You can eat them as is, bake them, or zap them in the microwave to melt the cheese.
This is the perfect dish for any time of the day. Love Chorizo. Have you tried Iberico Chorizo Salami? Heaven. Thanks for the simple, brilliant combination of flavours.
🙂
Valerie
I don’t think I have tried that, Valerie. I’ll have to see if I can find it – sounds delicious!
Yummo! This is the perfect weekend breakfast…and really, who can say no to chorizo?
I can basically see the flavor jumping out of that pan. Amazing. I eat the same thing for breakfast every day as well. It’s inexplicable. Because I only repeat recipes when under severe duress.
Looks delicious. I love the addition of the black beans. It makes it a complete meal!
These are perfect take and go breakfasts Elly. Good job.
Good for you for getting a head start! Now you have another reason to look forward to baby’s arrival – enjoying this yummy breakfast!
This looks like my ideal breakfast! I love the spicy chorizo and the mild black beans. I can’t function without breakfast either 🙂
i love the idea of making this over the weekend and having a special breakfast on the weekdays that only needs some reheating!
I could have this for brekkie, lunch or dinner. Love the colours, black, yellow and chorizo red!
I’m so making these for dinner tonight. I have all the ingredients ready to go!
Good stuff! I’ve been using the soyrizo (since I’m lenting) for a variety of dishes. I love brekkie burritos tho…
Elly you belong in so cal with this kind of recipe!
This is my favorite kind of breakfast. Chorizo is so excellent. But I do have to say, I would have to add avocados. Avocados and eggs are a perfect, happy, functional marriage- free of marital therapy and baggage.
Mmm, avocados would of course be a great addition!
I love big breakfasts on the weekend and this sounds like the perfect thing for a quiet Saturday or Sunday morning!
And I love how you’re planning all these meals ahead … so resourceful! Hope you’re feeling well.
What a good idea for a freezer breakfast! You are so on top of things. And so close at this point! Good luck with your final preparations!
Question… the chorizo I’ve used in the past, often in a shrimp and sweet potato soup, cooks up very soft and almost liquifies. It makes for a wonderful orange color and adds spice, but there aren’t any chunks like your picture shows. I use the long tube/casing type. Is there another? My area is not huge on ethnic food, but I will look for a different product when I go to ‘the city’ if you could point me in the direction. Thanks so much.
Hi Liz. You can usually find chorizo in a bulk package (kind of like you would ground beef) in an ethnic store. Otherwise, you could even use cured chorizo. That will definitely hold its shape more.
I think I’m going to have this anytime of the day. I sometimes make chorizo and black bean soup, I love the wonderful mexican taste it creates on my mouth. I run through the ingredients and I think I kinda smell the dish already. Thank you for sharing this up.