Breakfast Burritos
Gourmet
Photo by: Dasha Wright
Mexican chorizo gives this quick and filling breakfast an extra kick.
ingredients: Add all to shopping list
4 (8-inch) whole wheat tortillas
1 large boiling potato, peeled, diced, and cooked
¼ lb Mexican chorizo (casing removed, chopped, and cooked)
4 eggs
1/8 tsp pepper
1 Tbsp olive oil
½ cup coarsely grated Monterey Jack cheese
1 avocado, sliced
2 Tbsp salsa
1 large boiling potato, peeled, diced, and cooked
¼ lb Mexican chorizo (casing removed, chopped, and cooked)
4 eggs
1/8 tsp pepper
1 Tbsp olive oil
½ cup coarsely grated Monterey Jack cheese
1 avocado, sliced
2 Tbsp salsa
directions:
1. Preheat oven to 350°F. Wrap tortillas in a large sheet of foil.
2. Heat tortillas in oven for 10 minutes. Meanwhile, mix potato and chorizo in a medium bowl.
3. In a small bowl, whisk eggs with 1 tsp water and pepper. Cook in oil in a skillet on low, stirring, until done.
4. Leaving room at edges, divide chorizo mixture, eggs, cheese, avocado, and salsa among tortillas. Roll up tortillas tightly. Slice in half.
KITCHEN COUNTER:
Makes 4. Per Burrito: 500 cal, 34g carbs, 23g protein, 31g fat, 225mg chol, 980mg sodium, 5g fiber
Total Cost: $7.02
