Make your own Mexican chorizo the day before to allow the flavors to develop. Although chorizo is traditionally made from pork, we use a mix of ground pork and ground turkey to lower the fat.
6 oz ground pork
6 oz ground turkey
2 Tbs apple cider vinegar
1 can black beans, drained and rinsed (or 2 cups fresh, cooked)
3 large eggs
1 Tbs milk
1/4 C reduced fat shredded Monterey Jack cheese
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
4 whole wheat flour tortillas, medium size
To make chorizo combine pork, turkey, Nashville Spice Company Mexican Chorizo Seasoning and apple cider vinegar. Refrigerate 30 minutes or up to overnight.
Allow meat to come to room temperature before cooking. Heat a large cast iron skillet over medium-high and add chorizo mixture. Break up meat and continue cooking until browned.
Drain off fat, return meat to skillet, reduce heat and add beans. Simmer 5–8 minutes until heated through.
In a small bowl whisk eggs, milk and cheese. In a medium nonstick pan over medium heat add eggs and lightly scramble until cooked through.
Warm tortillas until soft and pliable. Down the center of each tortilla, add 1/4 each of eggs, chorizo and bell peppers. Fold in the sides and roll tightly, burrito style.
Serve warm with salsa. For a crispy burrito, bake in a 350° oven for 5-8 minutes.
Nutritional Information (per serving) | Calories 417 Total Fat 22.5g Saturated Fat 8.4g Sodium 488mg Total Carbohydrate 24.7g
Dietary Fiber 3.5g Protein 29g