Chorizo Potato Burrito

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 432kcal

Ingredients

Burrito

  • 1 cup Potato peeled and diced small
  • 2 tsp Extra-virgin olive oil
  • 6 oz Ground chorizo sausage
  • 1/2 tsp Onion powder
  • 1/2 tsp Garlic powder
  • 4 Eggs beaten
  • 1 Avocado sliced
  • 3/4 cup Pico de gallo
  • 1/2 cup Mexican cheese blend shredded
  • 2 large Tortilla wraps

Apple Juice

  • 16 oz Apple juice cold
US Customary - Metric

Instructions

  • Prepare the ingredients per the instructions above.
  • Bring a pot of salted water to a boil. Add in the potatoes and cook until tender. (Fork easily slides in and out). Drain well.
  • Heat the oil in a non-stick pan over medium heat. Saute the chorizo breaking it up into smaller pieces until no longer pink.
  • Add the potatoes, onion and garlic powder, saute for about 4 minutes. Add the eggsand cheese into the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook. Remove the pan from the heat. 
  • Spoon the eggs, pico and avocado on the tortilla. Fold in the ends and roll tightly.
  • Cut the wrap in half. Serve with apple juice.

Nutrition

Calories: 432kcal | Carbohydrates: 30g | Protein: 20g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 366mg | Sodium: 1066mg | Potassium: 519mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1015IU | Vitamin C: 24mg | Calcium: 148mg | Iron: 4mg

Chorizo Potato Burrito

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 432 kcal

Ingredients
 
 

Burrito

  • 1 cup Potato peeled and diced small
  • 2 tsp Extra-virgin olive oil
  • 6 oz Ground chorizo sausage
  • 1/2 tsp Onion powder
  • 1/2 tsp Garlic powder
  • 4 Eggs beaten
  • 1 Avocado sliced
  • 3/4 cup Pico de gallo
  • 1/2 cup Mexican cheese blend shredded
  • 2 large Tortilla wraps

Apple Juice

  • 16 oz Apple juice cold

Instructions
 

  • Prepare the ingredients per the instructions above.
  • Bring a pot of salted water to a boil. Add in the potatoes and cook until tender. (Fork easily slides in and out). Drain well.
  • Heat the oil in a non-stick pan over medium heat. Saute the chorizo breaking it up into smaller pieces until no longer pink.
  • Add the potatoes, onion and garlic powder, saute for about 4 minutes. Add the eggsand cheese into the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook. Remove the pan from the heat. 
  • Spoon the eggs, pico and avocado on the tortilla. Fold in the ends and roll tightly.
  • Cut the wrap in half. Serve with apple juice.

Nutrition

Calories: 432kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 366mgSodium: 1066mgPotassium: 519mgFiber: 3gSugar: 6gVitamin A: 1015IUVitamin C: 24mgCalcium: 148mgIron: 4mg
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