Chorizo and Black Bean Breakfast Burrito | Breakfast Burrito Recipe

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Chorizo and Black Bean Breakfast Burrito

Chorizo and Black Bean Breakfast Burrito
Chorizo and Black Bean Breakfast Burrito

Most days breakfast consists of a toasted muffin and a fruit smoothie. We go to the gym in the mornings, so we make time to eat a healthy breakfast, but it has to be lite and quick so we can get on with our day. Saturdays, however are my favorite day to spend a little extra time on breakfast. Our 'Easiest Pancakes Ever' recipe is one of my favorites along with good old Southern biscuits and sausage gravy.

A few weekends ago we went for breakfast at a local coffee house and had the most delicious breakfast burritos all warm and wrapped in foil. Ahhhhh..... it was that good.

So, this breakfast burrito recipe was inspired from that meal. A quick yet filling breakfast that can be made for an on-the-go morning or a lazy Saturday with tea or coffee and the morning paper.

We make our own Mexican chorizo the day before to allow the flavors to develop. Although chorizo is made from pork, we use a mix or ground pork and ground turkey to lower the fat. Our Mexican Chorizo Seasoning is hand blended from Ancho chiles, cumin, garlic, coriander, salt, black pepper, Mexican oregano, thyme, Ceylon cinnamon, cloves and bay leaf. You can also find Mexican chorizo in most grocery stores with the pork products. Remember that Mexican chorizo and Spanish chorizo are two different things - for this recipe you want Mexican chorizo. Click here to learn more about chorizo.

 Print Recipe

Category: Breakfast
  • 6 oz ground pork
  • 6 oz ground turkey
  • 1 tablespoon Mexican Chorizo Seasoning
  • 2 tablespoons apple cider vinegar
  • 1 can black beans, drained and rinsed (or two cups fresh, cooked)
  • 3 large eggs
  • 1 tablespoon milk
  • 1/4 cup reduced fat shredded Monterey Jack cheese
  • 1/2 yellow bell pepper, diced
  • 1/2 red bell pepper, diced
  • 4 whole wheat flour tortillas - medium
  1. In a large bowl combine ground pork, ground turkey, Mexican Chorizo Seasoning and apple cider vinegar.
  2. Mix to combine. Transfer bowl to refrigerator for at least 30 minutes or up to overnight.
  3. Allow meat to come to room temperature before adding to the skillet.
  4. Heat a large cast iron skillet over medium high heat and add the ground pork mixture.
  5. Use a wooden spoon to break up the meat and continue cooking until browned.
  6. Drain meat into a colander to remove most of the extra fat.
  7. Return meat to the skillet, reduce heat and add beans.
  8. Simmer about 5-8 minutes until everything is heated through.
  9. In a small bowl whisk eggs, milk and cheese.
  10. In a medium non stick pan (or a pan sprayed with pan spray) over medium heat add eggs and lightly scramble until cooked through.
  11. Warm tortillas until they are soft and pliable. You can do this in the microwave or oven - just be careful not to cook them - they just need to be warm so you can roll them.
  12. Lay a tortilla out on a cutting board and put 1/4 of the eggs down the middle of the tortilla and repeat with the chorizo and bell peppers.
  13. Carefully, bring the sides of the tortillas in and roll tightly, burrito style.
  14. Repeat with remaining 3 tortillas.
  15. At this point you can serve them or for a crispy burrito you can put them in a 350 degree oven for 5-8 minutes.
  16. Serve warm with salsa.