Our copycat Cosmic Charlie Cafe Jammburrito Recipe
Who doesn’t love a good breakfast burrito that’s packed full of creamy refried beans, fluffy scrambled eggs, some smokey (and a little spicy) chorizo then griddled to get that slightly crispy exterior?
This is our take on one of our favorite breakfast burritos that we found when we were camping at Letchworth State Park in Castile, New York. If you ever find yourself in the area, we highly recommend you make the 15 minutes or so drive up to the Cosmic Charlie Cafe in Geneseo, New York to order their Jammburrito. You won’t be disappointed. However, if you’re saying to yourself, “Leigh Anne, I’m nowhere near there…” have no fear because this recipe is almost as good as the original.
One of the best things about Cosmic Charlie Cafe is they have vegan cheese AND vegan chipotle crema! In case you haven’t read any of my other recipes, we aren’t vegan, but Harry can’t have dairy (he’s lactose intolerant). The easiest way to make sure dairy doesn’t sneak its way into his meals is to take the vegan options when it comes to any kind of dairy ingredients. (If you are vegan, they do have a vegan meat option as well at Cosmic Charlie!)
Well, let’s get to it.
Step 1: Gather your ingredients
Flour tortillas. You can use any kind you’d like or make your own. I prefer the larger, burrito sized tortillas so all those tasty ingredients will fit!
Cooked ground chorizo. We have tried beef and pork chorizo as well as soyrizo. All are delicious options.
Scrambled eggs. I don’t know about you, but I prefer super fluffy scrambled eggs, which, no, does not mean adding milk or water to the whisked eggs. It means pulling them off the heat just before they are fully cooked, letting the residual heat from the skillet finish the cooking process.
Refried beans, heated. There are a few options for these as well. We like refried pinto or black beans.
Vegan cheese. We can repeat enough how much we love the reformulated Daiya cheeses.
Chipotle crema. Okay, so I just mix a little vegan sour cream with a little chipotle peppers in adobo sauce for this topping.
Salsa verde. You can use your favorite or make your own. Our go-to is Mrs. Renfro’s Jalapeno Green Salsa.
Cilantro. I know, I know. Some of you think it tastes like soap, but for those of us who love it, don’t be shy – load it on!
Step 2: Assemble the burrito
Spread some of the heated refried beans on a slightly warmed tortilla.
Add scrambled eggs and cheese on top of the beans.
Layer on some cooked chorizo.
Drizzle on a little of the chipotle crema and salsa verde.
Sprinkle on some ciliantro leaves.
Step 3: Fold the burrito
I’m sure there are a plethora of ways, some better than others, to fold a burrito, but the following illustration is how I’ve done it. If you have a better way, definitely feel free to share it in the comments below!
Step 4: Griddle the burrito
Melt some butter in a skillet. Then, add the burrito, fold side down first. This will help create a seal so it’ll be easier to toast the top side of the burrito. It also helps hold the burrito together!
Step 5: Serve
You can serve this delicious breakfast burrito wrapped in parchment paper or just on a plate. You can also add hot sauce, sour cream, or avocado (just to name a few ideas) on the side if you’d like.
Chorizo Breakfast Burritos
Equipment
- 1 stainless steel or nonstick skillet
Ingredients
- 2 burrito size tortillas
- 1/2 cup ground pork chorizo (feel free to substitute with soyrizo or beef chorizo)
- 4 eggs (whisked)
- 1/2 cup refried beans
- 1/2 cup Daiya shredded cheese
- 1/4 cup Tofutti sour cream
- 4 tbsp chipotle peppers in adobo sauce (chop the peppers really fine)
- 4 tbsp salsa verde
- 1/4 cup cilantro leaves
- 2 tbsp Earth Balance Original Buttery Spread
Instructions
Prepare burrito fillings
- Heat skillet on medium heat
- Add the chorizo, crumbing it as it cooks. Cook until it reaches 160°F.
- While the chorizo cooks, mix equal parts sour cream and chipotle peppers in adobo. Set aside.
- Once chorizo is cooked through, remove from skillet and set aside.
- Reheat the same skillet over medium-low heat and add in the whisked eggs. Cook to desired doneness. Remove from skillet and set aside.
Prepare burrito
- Heat skillet on low heat
- Warm tortillas in skillet, briefly, to make them more pliable
- Lay tortillas on cutting board or other flat surface
- Spread a layer of refried beans on each tortilla – about 1/4 cup on each
- Spread a layer of scrambled eggs on top of the refried beans – about 2 scrambled eggs for each burrito
- Sprinkle Daiya shredded cheese on top of the eggs – about a 1/4 cup on each
- Layer on some of the cooked chorizo – about 1/4 cup on each
- Drizzle a couple of tablespoons each of the chipotle sour cream mixture and salsa on top of the chorizo – do this for both burritos
- Add a generous handful of cilantro on top of the rest of the fillings
Fold the burrito
- With the tortilla loaded with the fillings, fold the bottom half up to meet the top half
- Pull the tortilla back, tucking in the fillings
- Fold in the left edge
- Fold in the right edge
- Roll from the bottom until you reach the top
Griddle the burrito
- In a preheated skillet, add the 2 tbsp of Earth Balance Original Buttery Spread until melted
- Place the burritos in the skillet, seam side down, and cook until golden brown
- Flip the burritos over to toast the top until golden brown (the seam should be sealed if cooked to golden)
- Remove from skillet and enjoy!
Write a Review