breakfast

Breakfast Burrito with Chorizo and Scrambled Eggs

Name: Breakfast Burrito with Chorizo and Scrambled Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 4 large eggs; 4 ounces fresh (Mexican) chorizo, casing removed; 2 large flour tortillas (10-inch); 1/2 cup shredded Monterey Jack cheese; 1/4 cup canned black beans, rinsed and drained; 2 tablespoons fresh cilantro, chopped; 1 tablespoon unsalted butter; Hot sauce, for serving; Kosher salt

A proper breakfast burrito is structural engineering with a tortilla. The chorizo renders its red-orange fat into the scrambled eggs, turning them spicy and rich. Everything gets rolled tight enough to eat with one hand while doing something else with the other.

Prep: 10 min Cook: 10 min Total: 20 min Serves: 2

Ingredients

4 large eggs
4 ounces fresh (Mexican) chorizo, casing removed
2 large flour tortillas (10-inch)
1/2 cup shredded Monterey Jack cheese
1/4 cup canned black beans, rinsed and drained
2 tablespoons fresh cilantro, chopped
1 tablespoon unsalted butter
Hot sauce, for serving
Kosher salt

Instructions

Cook the chorizo in a skillet over medium-high heat, breaking it into small pieces with a wooden spoon, until crisp and rendered, about 5 minutes. Transfer to a plate, leaving the fat in the pan.
Reduce heat to medium. Add butter to the chorizo fat. Beat the eggs with a pinch of salt and pour into the pan. Scramble into large, soft curds, removing from heat while still slightly wet.
Warm the tortillas directly over a gas burner for a few seconds per side (or in a dry skillet) until pliable.
Layer in the center of each tortilla: scrambled eggs, cooked chorizo, black beans, shredded cheese, and cilantro.
Fold the bottom edge of the tortilla up over the filling, then fold in the sides. Roll away from you into a tight cylinder. Cut in half on the diagonal and serve with hot sauce.