EGG & Chorizo Burritos
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
Hearty breakfast burritos filled with spicy chorizo, sweet potato, and spinach, wrapped in a thin egg crepe and flour tortilla, topped with avocado cream sauce.
Ingredients
- 4 10-inch flour tortillas
- 1/4 lbs dry-cured chorizo casings removed, chopped into ¼-inch cubes
- 0.25 medium yellow onion chopped
- 1 sweet potato chopped into ¼-inch cubes
- 1/2 lbs frozen spinach thawed and chopped
- 2 tbsp unsalted butter divided
- 4 large eggs
- 1/2 cup Avocado Cream Sauce
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 197 mg
- Iron: 3.89 mg
- Magnesium: 69 mg
- Phosphorus: 255 mg
- Potassium: 458 mg
- Zinc: 1.32 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 10-inch flour tortillas
- 4 large eggs
- 1/2 cup Avocado Cream Sauce
Prepare
- 1/4 lbs dry-cured chorizo, casings removed, chopped into ¼-inch cubes
- Chop 0.25 medium yellow onion
- 1 sweet potato, chopped into ¼-inch cubes
- 1/2 lbs frozen spinach, thawed and chopped
- 2 tbsp unsalted butter, divided
Let's Cook
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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.
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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.
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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.
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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.
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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.
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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.