MINI BREAKFAST BURRITO

Ingredients

4 , 6-inch flour tortillas

6 oz. V&V Supremo® Pork or Beef Chorizo from V&V SUPREMO®, cooked

8 large eggs

1/2 tsp. salt

15 oz. Supremo® Mexican Style Crema from V&V SUPREMO®

8 oz. Shredded Chihuahua® Brand Quesadilla Cheese from V&V

1 Cup refried beans

1 Cup pico de gallo

Heat beans and keep warm.
Place a non-stick skillet over medium heat. Add chorizo to skillet and Cook for 10-12 minutes.
Add eggs, salt, and half of the sour cream to a bowl. Whisk until thoroughly combined. Add egg mixture to the skillet with the cooked chorizo and stir well. Cook until done to your liking.
Place a large skillet over medium heat. Warm the tortillas for 30 seconds on each side.
On lower half of tortilla spread ¼ of the beans, then eggs, cheese, 1 Tbsp. of sour cream, and pico de gallo. Fold up both sides of the tortilla and roll the front towards the back.
Return burrito, seam side down, back to the skillet over low heat for 2 minutes and serve.

Processing...