Egg & Chorizo Burritos

Let's Cook

1. Step 1.

   Preheat oven to 250°F. Stack the 4 flour tortillas, wrap them in aluminum foil, place on a baking sheet, and bake for 15 to 20 minutes, until heated through.

2. Step 2.

   While the tortillas warm, prepare the filling: Heat a large skillet over medium-high heat. Add the chopped dry-cured chorizo and cook until it begins to brown and much of the fat has rendered, 5 to 7 minutes.

3. Step 3.

   Stir in the chopped onion and cook until translucent, about 2 minutes. Reduce heat to medium, add the chopped sweet potato, and cook until just tender, about 10 minutes, stirring occasionally.

4. Step 4.

   Stir in the thawed and chopped spinach and cook until heated through, about 1 to 2 minutes. Remove from heat and set aside.

5. Step 5.

   Melt ½ tablespoon butter in an 8-inch nonstick skillet over medium heat. In a small bowl, whisk 1 egg until pale yellow. Pour the egg into the hot skillet and swirl to form an even layer. Cover and cook until set, about 1 minute. Gently slide the cooked egg crepe onto one warmed tortilla; return the tortilla to the baking sheet in the oven to keep warm. Repeat with remaining eggs and tortillas, adding more butter to the pan as needed.

6. Step 6.

   Spoon one-fourth of the filling down the center of each tortilla. Drizzle with Avocado Cream Sauce. Roll up the burrito and serve immediately.