It is no secret in my family that I could eat mexican food for breakfast, lunch and dinner. One way to sneak in my mexican food craving first thing in the morning is to make breakfast burritos. I’ve made them a dozen different ways, but this meatless one is currently a family favorite. We usually keep it vegetarian by just adding eggs, cheese and spinach, but occasionally add leftover sausage or bacon.
This version made with soy chorizo has been the one that even the kids have requested. One didn’t know it was made with tofu, one asked for the sausage one with black beans and one asked for “that really yummy one you keep making” — all referring to this recipe. I told them all the ingredients and they still requested that I make it!
The best part of this recipe is how far you can stretch 8 eggs. With an entire can of black beans added, two big handfuls of spinach, and the soy chorizo — the eggs simply become part of the delicious mixture rather than being the star. And in this day and age where eggs can be hard to come by, this ratio is a lifesaver.
Tex Mex Breakfast Burrito
This delicious meat-free breakfast burrito is filling and satisfying. The black beans and spinach add so many nutrients to this breakfast, making it the perfect fuel for any sport or activity you're off to. It reheats well in the microwave wrapped in a damp paper towel, or foil-wrapped from the freezer and popped in a toaster oven. This recipe makes about 5 large (burrito size) or 10 small (soft taco size) burritos.
- 2 tbsp olive oil
- 12 oz soy chorizo
- 8 eggs
- 2 tbsp cream or milk
- 14.5 ounce canned black beans, rinsed and drained
- 2 cups packed spinach
- ½ cup shredded cheddar cheese
- 5 burrito size flour tortillas
- hot sauce optional
In a medium bowl, whisk eggs, cream and a pinch of salt and pepper. Set aside.
In a nonstick pan over medium heat, add olive oil and squeeze the chorizo from package. Break up with a wooden spoon and cook until crumbly and slightly browned.
Add black beans and stir to combine.
Add spinach and gently fold into bean and chorizo mixture. It will wilt down considerably in a matter of minutes.
Make a small well in the center of the pan and melt the butter. Stir to combine.
Add egg mixture to pan and gently stir and fold mixture until egg is just set.
Sprinkle cheese over top, gently fold and take off heat.
Heat tortillas and divide egg mixture among tortillas, adding hot sauce if desired. Fold ends in and roll into a burrito.