Chorizo and Sweet Potato Breakfast Burrito
80% authentic · Southwestern-American
A flavorful twist on the breakfast burrito, featuring spicy chorizo, roasted sweet potatoes, black beans, and a hint of cilantro, wrapped in a warm tortilla.
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Ingredients
- Large flour tortillas3
- Eggs5
- Chorizo sausage1/2 lb
- Sweet potato, diced1 cup
- Black beans, rinsed and drained1/2 cup
- Cilantro, chopped1/4 cup
- Olive oil1 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
- 2
While sweet potatoes roast, cook chorizo in a skillet over medium heat until browned and cooked through. Drain excess fat.
- 3
Scramble eggs in a bowl with salt and pepper. Cook in a lightly oiled skillet until just set. Remove from skillet.
- 4
Warm the flour tortillas until pliable.
- 5
Assemble the burritos: Layer scrambled eggs, cooked chorizo, roasted sweet potatoes, black beans, and chopped cilantro onto each tortilla.
- 6
Fold in the sides and roll up tightly.
- 7
Grill the burritos seam-side down in a lightly oiled skillet over medium heat until golden brown and heated through.
