Ingredients
Avocado-Tomato Salsa
- 1 Avocado peeled pitted and diced
- ¼ cup Tomatoes diced
- 2 TBSP Red onion minced
- ½ clove Garlic minced
- ½ Jalapeño pepper seeded and minced
- ½ TBSP Lime juice fresh
- ¼ tsp Salt
- ⅛ tsp Ground cumin
- ⅛ cup Fresh cilantro chopped
Burritos
- 4 Eggs beaten
- ⅛ tsp Smoked paprika
- ⅛ tsp Salt
- ½ lb Ground chorizo sausage
- 2 Flour tortillas burrito-size
- ¾ cup Monterey jack cheese shredded
- Vegetable oil
Grapefruit
- 1 Grapefruit halved
Orange Juice
- 16 oz Orange juice
Instructions
- Make the Avocado-Tomato Salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside.
- In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside.
- Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan. Reduce the heat to low. Add the eggs and scramble until just cooked through. Transfer the eggs to a plate. Clean the pan (you'll use it again).
- Assemble the burritos: Spoon the avocado salsa onto each tortilla, followed by sausage, eggs, and cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
- Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered until the bottom of the burritos is golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more.
- Serve burritos warm with grapefruit and orange juice.
Nutrition
Calories: 704kcal | Carbohydrates: 64g | Protein: 29g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.04g | Cholesterol: 365mg | Sodium: 1048mg | Potassium: 1392mg | Fiber: 11g | Sugar: 31g | Vitamin A: 3199IU | Vitamin C: 172mg | Calcium: 483mg | Iron: 4mg
Bodega Breakfast Burrito
Ingredients
Avocado-Tomato Salsa
- 1 Avocado peeled pitted and diced
- ¼ cup Tomatoes diced
- 2 TBSP Red onion minced
- ½ clove Garlic minced
- ½ Jalapeño pepper seeded and minced
- ½ TBSP Lime juice fresh
- ¼ tsp Salt
- ⅛ tsp Ground cumin
- ⅛ cup Fresh cilantro chopped
Burritos
- 4 Eggs beaten
- ⅛ tsp Smoked paprika
- ⅛ tsp Salt
- ½ lb Ground chorizo sausage
- 2 Flour tortillas burrito-size
- ¾ cup Monterey jack cheese shredded
- Vegetable oil
Grapefruit
- 1 Grapefruit halved
Orange Juice
- 16 oz Orange juice
Instructions
- Make the Avocado-Tomato Salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside.
- In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside.
- Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan. Reduce the heat to low. Add the eggs and scramble until just cooked through. Transfer the eggs to a plate. Clean the pan (you'll use it again).
- Assemble the burritos: Spoon the avocado salsa onto each tortilla, followed by sausage, eggs, and cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
- Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered until the bottom of the burritos is golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more.
- Serve burritos warm with grapefruit and orange juice.
Nutrition
Calories: 704kcalCarbohydrates: 64gProtein: 29gFat: 39gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.04gCholesterol: 365mgSodium: 1048mgPotassium: 1392mgFiber: 11gSugar: 31gVitamin A: 3199IUVitamin C: 172mgCalcium: 483mgIron: 4mg
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