Description
These hearty breakfast burritos are filled with spicy chorizo-style crumbles, bell peppers, fluffy scrambled eggs, and creamy homemade guacamole, all wrapped in a warm flour tortilla.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 pound chorizo-style vegan crumbles or ground pork chorizo
- 8 large eggs
- 1/4 cup milk
- Salt and black pepper to taste
- 4 large flour tortillas (10-inch)
- 1 cup shredded cheddar or Monterey Jack cheese
- For the guacamole:
- 2 ripe avocados, peeled and pitted
- 1 small lime, juiced
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup diced red onion
- 1 small jalapeño, seeded and minced
- Salt to taste
Instructions
- Make the guacamole: In a medium bowl, mash the avocados with a fork until chunky. Stir in lime juice, cilantro, red onion, jalapeño, and salt. Set aside.
- Heat oil in a large skillet over medium-high heat. Add onion and bell peppers; cook until softened, about 5 minutes.
- Add chorizo crumbles to the skillet; cook, breaking up with a spoon, until browned and cooked through, about 5-7 minutes.
- In a small bowl, whisk together eggs, milk, salt, and pepper. Push chorizo mixture to one side of the skillet; pour eggs into the empty side. Scramble eggs until set, then mix everything together. Remove from heat.
- Warm tortillas in a dry skillet or microwave. To assemble, spoon a quarter of the egg-chorizo mixture down the center of each tortilla. Top with cheese and a generous spoonful of guacamole.
- Fold in the sides of the tortilla, then roll up tightly from the bottom. Serve immediately.
Notes
For a dairy-free version, omit the cheese and use a plant-based milk. Burritos can be wrapped in foil and refrigerated for up to 2 days; reheat in a skillet or oven before serving.
Nutrition
- Calories: 580 kcal
- Sugar: 6 g
- Fat: 38 g
- Carbohydrates: 35 g
- Protein: 28 g