Chorizo and Black Bean Breakfast Burritos

March 17, 2010 · 19 comments

in beans and legumes,breakfast/brunch,mexican/tex-mex

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)
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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.

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