Chorizo Breakfast Burritos
Burrito filled with eggs, chorizo, cheese, sour cream, and salsa
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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!
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