Hey baby. Ew. Can you believe I just called you that? I don’t know you. But I know one thing – they say baby A LOT in songs so it’s fresh in my brain as I type this. If there are ever weird typos in my blog…since there always are…it’s most likely due to the fact that I listen to music while I type. So sometimes a word like ‘the’ will get switched out to ‘shake dat ass.’ It might be confusing to you, but know that it comes from a good place within me. A place where music rules my day. Especially right now because my husband and brother-in-law are currently watching a golf tournament that includes football players. Two sports in one. My nightmare. So music is a must. Anywho…want to talk about burritos instead of golf? Me too.
I’ve wanted to make breakfast burritos for a loooooong time, but since I didn’t eat beans for 10+ years, they always felt like they were missing something. And until a couple years ago, getting grain-free burrito size tortillas was impossible. Luckily Siete has made grain-free burrito size tortillas so now you can burrito the shit out of life. Is there anything better than a breakfast burrito on a Sunday morning when you want to just sit on the couch and think about the things you could get done, but don’t actually want to. That just brings me back to my college days. When we would go out until 3am and eat gyros around 2am, I of course would wake up by 6am no matter how drunk or hungover I was. So I would wake up my best friend Laura and drag her to Qdoba because the one near our college had breakfast burritos. And let me tell you – Qdoba queso on a breakfast burrito is EXACTLY what we needed on those mornings. ‘Needed’ is used very loosely, obviously, but it was a great time in college. Great, extremely unhealthy time. Loved every second of it.
Luckily these breakfast burritos won’t leave you feeling like you have a hangover like those college burritos did. They will just leave you feeling happy. Burritos make everyone happy, right? Right.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 burritos 1x
- 1lb chorizo
- 2 tablespoon olive oil
- 3 gold potatoes, grated
- 8 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- freshly cracked black pepper
- 6 grain-free burrito size tortillas
- 14 ounce can fat-free refried pinto beans
- 1/4 cup green chile
- 1 tablespoon water
- 1/3 cup guacamole
- 1/3 cup sour cream (dairy or dairy-free)
- cilantro, roughly chopped
- hot sauce
- aluminum foil
- In a large nonstick sauté pan over medium heat, add chorizo and break into small pieces with a wooden spatula. Cook until no pink remains, about 10 minutes.
- In a medium nonstick sauté pan over medium-low heat, add olive oil. Once oil is hot, add grated potatoes to the hot oil. Add the potatoes in one layer and cook on both sides for about 6-8 minutes, until they become crispy. Sprinkle with salt.
- Once the chorizo is done cooking, remove with a slotted spoon and add to a bowl and cover with foil to keep warm. Discard excess fat, leaving behind about 1-2 tablespoons. Turn heat down to low and crack eggs into the pan. Sprinkle with 1/4 teaspoon salt and garlic powder then use a spatula continuously move the eggs around to help cook evenly. This will take about 8 minutes.
- Add refried beans to a high speed blender with green chile and 1 tablespoon of water. Blend until smooth and combined.
- Now all you’ll need to do is build: Place a large square of aluminum foil on the countertop, heat a tortilla in the microwave for 15 seconds. Place tortilla on the foil, add 2-3 tablespoons of the beans, spreading the beans out to 2 inches from the edge of the tortilla. Next repeat with 1-2 tablespoons of guacamole, 1-2 tablespoons of sour cream, then add 2 spoonfuls of eggs, chorizo, and a smaller scoop of potatoes. Lastly, add a few shakes of hot sauce and a sprinkle of cilantro. Fold the left and right sides of the tortilla over the filling then take the bottom of the tortilla and fold it over the filling, tucking the sides in, then simply roll the burrito. Wrap the burrito in foil for later or to take on the go! Repeat with 5 more tortillas!
- You can reheat these burritos in the oven at 400 degrees for 30 or so minutes, or until heated through!
What I Used To Make This Recipe:
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Oh, Hi! I’m Juli.
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