Chorizo and Egg Burritos

Name: Chorizo and Egg Burritos
Yield: 4
Ingredients: 1/2 c. jarred roasted tomato chipotle salsa; 1/2 c. 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 c. shredded jalapeño Jack cheese

By Barbara ChernetzPublished: Feb 6, 2012

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Yields:

Cal/Serv:

523

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As long as you've got eggs in the house, you can save dinner with a spicy burrito.

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Ingredients

Directions

1. Step 1In a small bowl, combine salsa and black beans.
2. Step 2In a large nonstick skillet, cook chorizo for 2 minutes or until browned. Transfer to a paper towel to drain; wipe out skillet.
3. 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.
4. 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.