Southwest Breakfast Burritos

Time to Cook: 
10 minutes
Time to Prepare: 
10 minutes
Number of Servings: 
2
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I love breakfasts like these wraps that can be made the night before, then heated briefly in the morning and eaten on the run. Full of filling sausage, eggs and beans, they are the perfect thing to fuel a morning at a hockey rink, a day at school, or anytime that you need something to carry you through the morning on to a busy day. What I love most about these is that the beans stretch the eggs out a bit, adding a lot of flavour and texture. You can use a different kind of sausage if you wish, but a spicy chorizo works really well here. Change up the cheese to pepper Jack for a little extra kick, too!

Making these ahead is a super option if you're really busy, too. Just store the filling separately in the fridge and gently re-heat in the microwave before filling and rolling the tortillas. You can also wrap the warm tortillas in foil and then take with you in the car if you need to.

 

Spicy sausage, beans, eggs, and cheese wrapped in a flour tortilla

Ingredients

1 fresh chorizo sausage

1 green onion, minced

2 eggs, beaten

1/2 can of black beans, drained and rinsed

2 heaped tbsp salsa

1/2 tsp ground cumin

2/3 cup shredded cheddar or pepper jack cheese

1/4 cup fresh cilantro, minced

2 large flour tortillas

1/2 avocado

1/2 cup sliced sweet peppers (optional)


Directions

1. In a large skillet, push the sausage out of it's skin and break it up in the pan, sauteing it until cooked through. Drain off the fat. Add the green onion to the pan and saute until it's softened.

beams amd eggs

2. Add the beans to the skillet along with the cumin, stirring and mixing it all together until everything is heated through. Stir in the eggs and continue to stir around while the eggs cook and firm up. When everything is cooked and heated through, remove from the heat.

southwest egg burrito

3. Lay a tortilla out on the counter in front of you, and spoon half of the egg mixture into the middle. Top with cheese and some cilantro, if using.  Sprinkle a little sliced sweet pepper, and avocado is lovely if you're going to eat them right away. Fold in the sides and roll up.

4. Make ahead: these tortillas can be make the night before. Just store the egg and bean mixture in a sealed container in the fridge and re-heat gently before spooning into warm tortillas just before eating.