Chorizo Black Bean Breakfast Burritos Oamc Recipes

Steps:

• In a deep pan, heat the oil over medium-high heat. Add sausage and bell pepper; cook for about 8-10 minutes, crumbling the sausage every now and then. When sausage is cooked through, remove from pan and drain of fat.
• Wipe the grease from the pan, then melt the butter over medium-high heat. Add the beaten eggs and Adobo Seasoning (or salt & pepper), and cook for 8-10 minutes, stirring often, until the eggs are scrambled and cooked through. Remove from heat.
• Add the drained black beans and pico de gallo to the pot. Stir to combine well.
• Now, prepare your burritos. Warm tortillas in microwave for 30 seconds until warm and flexible. Place 3/4 cup scrambled egg mixture into lower center of tortilla. Top with about 1 1/2 tablespoons of cheese. Roll up tortilla into a burrito. Repeat with each tortilla, until done.
• Wrap each burrito in plastic wrap, and store all of them in a large container or zip-lock bag in the freezer.
• When ready to eat, remove frozen burritos from wrapping and then wrap in a paper towel. Heat in microwave for about 2 1/2 minutes.

Steps:

• First peel and cube the potatoes and fry them in a pan with oil of your choice.
• While the potatoes are cooking fry the bacon and then the chorizo sausage.
• Crack a dozen eggs and mix them together. ( I season with pepper and add milk) opitional.
• Cook the scrambled eggs and when they are done add them and all the other cooked ingredients into a large bowl.
• Mix them thoroughly.
• Make the sauce by mixing the mayo, mustard, and dill together.
• Spoon about 2 tablespoons of mixture into center of the burrito, add a desired amount of the sauce, add some cheese and wrap tightly. (at this point I wrap them in wax paper or freezer paper and seal them with freezer tape.).
• After all have been wrapped set them on cookie sheets and flash freeze for an hour or two. Then place into Ziplock freezer bags and use as needed.

Steps:

• Cook chorizo - In wide skillet, saute chorizo sausage, stirring it and breaking it up so that the finished product is small and crumbly. Remove to paper towels to drain. Clean skillet of any blackened bits.
• Prepare egg mixture - Whisk together eggs, salsa, salt and pepper in a large bowl. Don't add water or milk because you want firm scrambled eggs.
• Scramble eggs - Pour the egg mixture into the hot skillet (add a bit of butter if necessary, to prevent sticking) and scramble the eggs. When the eggs are nearly done, turn down the heat and add the drained sausage and shredded cheese; remove from heat.
• Heat tortillas - Put 5 tortillas between damp paper towels and microwave 45 seconds. Repeat for other 5 tortillas.
• Assemble - Put egg mixture onto warm tortilla and roll up. Place each completed tortilla in a piece of waxed paper for easy freezing and removal.
• To reheat - microwave 2 minutes at 50% power.

Steps:

• If you like, wrap your tortillas in foil and put them in a 300 degree oven to warm as you make the filling.
• In a heavy skillet, heat a drizzle of oil over medium-high heat.
• Saute the onion and potato for about 5 minutes, until soft and starting to turn golden.
• Add the beans, salsa, chili powder, salt, and pepper and cook for a few more minutes, slightly smushing some of the beans with the back of your spoon, until heated through.
• Transfer the mixture to a bowl or push it aside in the skillet, add a little more oil, and crack in the eggs.
• Stir the eggs around with a spoon or spatula to scramble them.
• Divide the bean mixture among the warmed tortillas, spreading it down the middle and leaving space on the sides and at both ends.
• Top with scrambled egg, cheese, avocado or guacamole, and some fresh cilantro.
• Fold over one long side to cover, fold over both short ends, then roll the whole thing over to close up into a package.
• Serve warm, with extra salsa and/or sour cream.

Steps:

• Generously coat a large frying pan with cooking spray. Cook and stir chorizo over medium high heat until well browned and crumbled. Add onion and chile pepper, and continue cooking until onion is tender.
• Beat eggs in a bowl, and add to chorizo mixture. Reduce heat to medium-low, and continue cooking and stirring until eggs are scrambled and no longer runny.
• Warm flour tortillas in the microwave for 30 seconds. Spoon mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito, and enjoy!

Steps:

• Preheat oven to 350°.
• Remove one chile from can. Chop chile. Combine sour cream and chile in a medium bowl; let stand 10 minutes.
• Place half of beans in a food processor; process until finely chopped.(You can also add a can of refried beans and a can of black beans if doubling) Add chopped beans, remaining beans, and corn to sour cream mixture.
• Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until thoroughly heated.

Steps:

• Heat 12-inch nonstick skillet over medium-high heat.
• Add beef and chorizo; cook 3 to 4 minutes, until beef is no longer pink.
• Transfer with slotted spoon to medium bowl.
• Drain all but 1 tablespoon drippings from skillet.
• Add chiles, onion and oil; cook 3 minutes.
• Add potatoes; continue cooking 4 to 5 minutes, until potatoes start to brown.
• Reduce heat to medium and cook about 4 minutes, until potatoes are tender.
• Add garlic and cook 30 seconds, then tomatoes, oregano and salt.
• Cook 3 to 5 minutes more, until thick.
• Return beef mixture to skillet and heat through, 1 to 2 minutes more.
• Divide and spoon filling down center of each tortilla.
• Fold in sides and roll up.
• Serve burritos with salsa verde and sour cream, if desired.
• Makes 4 burritos.