Name: Egg & Chorizo Burritos
Total time: 35 min
Yield: Makes 4 burritos
Cuisine: Spanish
Ingredients: ½ cup Avocado Cream Sauce; 1 sweet potato, chopped into ¼-inch cubes (about 1 cup, chopped); 8 ounces frozen spinach, thawed and chopped (about 1 cup); ¼ medium yellow onion, chopped; 4 ounces dry-cured chorizo,* casings removed, chopped into ¼-inch cubes; 4 10-inch flour tortillas; 4 large eggs; 2 tablespoons unsalted butter, divided

Preparation info

Makes
4
burritos

Difficulty
Easy
Ready in
35 min

Appears in

Breakfast for Dinner

By Lindsay Landis and Taylor Hackbarth

Published 2013

About

Breakfast burritos have been done before, but not like this. Our breakfast-gonedinner burrito is anything but cliché, with a spicy chorizo, spinach, and sweet potato filling enrobed in a thin, crepe-like layer of egg, finished with fresh Avocado Cream Sauce and wrapped in a flour tortilla.