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Southwest Scramble Burrito

Ingredients

1 small sweet onion
2 oz. fresh chorizo
2 Tblsp. grape seed or canola oil
6 eggs, scrambled
4 raw tortilla shells
1/4 cup queso fresco

  1. Saute onions and chorizo in hot oil until onions are wilted. Add eggs and cook until soft.
  2. Heat tortillas in cast iron skillet, flipping until puffy and golden brown. Place 1/4 eggs in each tortilla and roll into a burrito.
  3. Top with black beans, salsa, sour cream, guacamole.

Serve the Southwest Breakfast Burrito with a side of corn muffins or fried bananas.

Salsa

1 Serrano chiles toasted, seeded and minced
2 medium tomatoes, diced
1/3 medium onion, diced
2 tsp. dried Mexican oregano
1/2 Tbsp. olive oil
1/2 tsp salt
1/4 cup fresh cilantro chopped

  1. Toast chiles.
  2. Cook tomatoes and chilies together.
  3. Pulse in a food processor with remaining ingredients except cilantro.
  4. Cook on the stove to mellow flavors.
  5. Garnish with cilantro.

May be made ahead and refrigerated overnight.

Serves 4

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