Mexican Breakfast Burritos

Ingredients

• Pork and beef chorizo

  6 oz or 170g

• Egg

  Whole, fresh eggs

  8 medium or 352g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, small or 240g

• Mexican cheese

  Blend, reduced fat

  1 cup, shredded or 113g

• Black Beans

  Canned - Great Value

  15 oz or 425g

• Diced Original Tomatoes and Green Chilies

  Rotel - Walmart

  10 oz or 284g

Directions

1. Spray large nonstick skillet with cooking spray. Heat over medium-high heat. Add chorizo; cook 5 minutes or until crumbled and browned, stirring occasionally. Drain; return to skillet. Stir in black beans and drained tomatoes; cook 3 minutes more or until mixture is hot. Remove mixture from skillet; set aside and keep warm. Wipe skillet clean with paper towel.
2. Reduce heat to medium. Add eggs to same skillet; cook without stirring until edges and bottom begins to set. Gently turn to scramble; continue cooking until set.
3. Spoon about 1/3 cup chorizo mixture down center of each tortilla. Top evenly with scrambled eggs and cheese. Fold in opposite sides of each tortilla; roll-up burrito-style. Serve immediately.