Chorizo, Cheese, and Egg Burrito

Ingredients

• Pork and beef chorizo

  2 oz or 57g

• Egg

  Whole, fresh eggs

  2 large or 100g

• White rice

  Long-grain, regular, raw, enriched

  ¼ cup or 46g

• Canned black beans

  Low sodium, drained

  ¼ cup or 65g

• Tortillas

  Flour

  2 tortilla, medium or 92g

• Cheddar cheese

  ¼ cup, shredded or 28g

• Salsa

  Sauce, ready-to-serve

  ¼ cup or 65g

Directions

1. Cook the rice according to the package, then fluff and keep warm.
2. In a skillet over medium-high heat, cook the chorizo, breaking it up, until fully sizzling and cooked through, 4–5 minutes. Drain excess fat.
3. Whisk the eggs in a large bowl, then stir in the cooked chorizo.
4. Return the mixture to the skillet and scramble over medium heat until just set and moist.
5. Warm the tortillas in a dry skillet or directly over a low burner until pliable. Heat the black beans in a small saucepan until warm.
6. Fill each tortilla with the egg–chorizo mixture, rice, warmed black beans, cheese, and salsa. Fold the sides in and roll tightly to form burritos; serve immediately.