Spiced Breakfast Burrito with Chorizo and Avocado Crema

Spiced Breakfast Burrito with Chorizo and Avocado Crema

Ingredients

Instructions

  1. Prepare avocado crema: In a small bowl, mash avocado with lime juice and a pinch of salt until smooth. Stir in sour cream/Greek yogurt and cilantro. Set aside. (Flavor Enhancement: Lime juice brightens the avocado, and cilantro adds a fresh herbal note).
  2. Cook chorizo in a skillet over medium heat, breaking it up with a spoon, until browned and cooked through. Remove from skillet and set aside, reserving a tablespoon of fat in the pan. (Flavor Enhancement: Chorizo adds a spicy, savory element).
  3. Add onion powder, chili powder to the reserved chorizo fat in the skillet. Add the eggs and scramble them until softly set. (Technique Refinement: Cooking eggs in chorizo fat infuses them with flavor).
  4. Cook Cavendish Farms hashbrowns according to package instructions and dice them into small pieces. (Technique Refinement: Dicing the hashbrowns ensures even distribution within the burrito).
  5. Warm tortilla in a dry skillet until pliable. (Technique Refinement: Warm tortillas are easier to roll without tearing).
  6. Assemble burrito: Layer diced hashbrowns, scrambled eggs, black beans, cooked chorizo, and Monterey Jack cheese on the tortilla. Top with a generous dollop of avocado crema.
  7. Fold in the sides of the tortilla and roll tightly into a burrito. (Technique Refinement: A tight roll ensures ingredients stay in place).
  8. Grill the burrito in the same skillet for 1-2 minutes per side, until golden brown and slightly crispy. (Technique Refinement: Grilling adds a pleasant textural contrast).
  9. Serve immediately. (Presentation: Cut in half to showcase filling; serve with extra avocado crema or hot sauce).

Cuisine: Mexican-inspired with Canadian Elements

Suitability:

Prep Time: mins

Cook Time: mins

Serving Size:

Meal Type: Breakfast