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Black Bean and Chorizo Burritos

Source of Recipe

From "Williams-Sonoma Comfort Food"


Recipe Introduction

"The ever-popular breakfast burrito varies from cook to cook: I like to stuff mine with eggs, black beans, avocado, sour cream, salsa, and always some spicy chorizo sausage. Filled with protein and healthy fats, you probably won't need to eat again until dinnertime. For a lighter version, replace the chorizo with wilted spinach."

List of Ingredients

â—¦ ¾ pound fresh Mexican-style chorizo sausage, casings removed
â—¦ ½ cup chopped yellow onion
â—¦ ½ cup chopped red bell pepper
â—¦ 1 clove garlic, minced
â—¦ 1 can black beans, drained and rinsed
â—¦ Kosher salt and freshly ground pepper
â—¦ 8 large eggs
â—¦ 2 tablespoons unsalted butter
â—¦ 4 flour tortillas, each about 9 inches in diameter, warmed
â—¦ 1 ripe avocado, pitted, peeled, and cut into 8 wedges
â—¦ ½ cup sour cream, as needed
â—¦ ½ cup pico de gallo (recipe follows)


Recipe

In a medium frying pan, cook the chorizo over medium-high heat, breaking it up with the side of a wooden spoon, until it begins to brown, about 8 minutes. Using a slotted spoon, transfer the chorizo to paper towels to drain. Pour off all but 1 tablespoon of the fat from the pan.

Add the onion and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Return the chorizo to the pan. Add the black beans and stir well. Stir in ½ cup water. Simmer until the beans are heated through and the liquid is almost completely evaporated, about 5 minutes. Season with salt. Remove from the heat and keep warm.

In a large bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper. In a large frying pan, preferably nonstick, melt the butter over medium heat. Pour in the eggs and cook until the eggs begin to set, about 20 seconds. Stir with a heatproof spatula, scraping up the eggs on the bottom and sides of the pan and folding them toward the center. Repeat until the eggs are barely cooked into moist curds. Remove the pan from the heat and let the eggs stand in the pan to allow the residual heat to finish cooking them.

Place a warm tortilla on a work surface. Spoon one-fourth of the eggs on the bottom half, leaving a 1-inch border. Top with one-fourth of the beans, 2 avocado wedges, about 2 tablespoons of the sour cream, and 2 tablespoons of the pico de gallo. Fold in both sides of the tortilla about 1 inch. Starting at the bottom, roll up the tortilla to enclose the filling. Repeat with the remaining ingredients. Serve at once.

Makes 4 burritos



Pico de Gallo:

â—¦ 2 large ripe tomatoes, seeded and diced
â—¦ ½ cup finely chopped yellow onion
â—¦ 3 tablespoons minced fresh cilantro
â—¦ 1 tablespoon fresh lime juice
â—¦ ½ jalapeño chile, seeded and minced, or more to taste
â—¦ Kosher salt

In a nonreactive bowl, combine the tomatoes, onion, cilantro, lime juice, and jalapeño. Season with salt. Cover and let stand at room temperature for at least 30 minutes or up to 3 hours.

Makes about 2 ½ cups