From: Redbook
Yields:
4
Cal/Serv:
523
As long as you've got eggs in the house, you can save dinner with a spicy burrito.
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Ingredients
- 1/2 cup jarred roasted tomato chipotle salsa
- 1/2 cup canned black beans
- 4 oz. dried chorizo
- 2 Tbsp. butter
- 8 large eggs
- 4 (8- or 9-inch) whole-wheat or plain flour tortillas
- 1 cup shredded jalapeño Jack cheese
Directions
- Step 1In a small bowl, combine salsa and black beans.
- Step 2In a large nonstick skillet, cook chorizo for 2 minutes or until browned. Transfer to a paper towel to drain; wipe out skillet.
- Step 3In a medium bowl, whisk eggs and 1/2 teaspoon kosher salt. Melt 2 tablespoons butter in same skillet over medium heat. When butter foams, add eggs. Let them set 20 seconds, then cook, stirring with a spatula about 2 minutes, until light and fluffy. Stir in chorizo just before eggs are done. Remove from heat.
- Step 4Heat tortillas in microwave for 10 seconds to soften. Lay a tortilla on a plate and spoon 1/4 of the cheese and 1/4 of the eggs across the center. Roll up burrito-style. Serve with bean salsa.
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