Craving Mexican Food Morning, Noon, and Night
It’s no secret in my family that I could eat Mexican food for breakfast, lunch, and dinner. One way I love to satisfy that craving first thing in the morning is with breakfast burritos. Over the years, I’ve experimented with a dozen different variations, but this meatless one has become a family favorite.
A Vegetarian Breakfast Burrito That Satisfies
We usually keep it vegetarian by just adding eggs, cheese, and spinach, but occasionally we’ll mix in leftover sausage or bacon. However, this version made with soy chorizo has been such a hit that even the kids request it. One didn’t realize it was made with tofu, another asked for the sausage version with black beans, and one simply referred to it as “that really yummy one you keep making.” The best part? After learning what was in it, they still wanted more!
The Secret to Stretching Your Ingredients
One of the reasons I love this recipe is how far you can stretch just eight eggs. By adding a full can of black beans, two big handfuls of spinach, and the flavorful soy chorizo, the eggs become part of the delicious mixture rather than being the star of the show. This not only adds more nutrients to the dish but also makes it a cost-effective meal that can feed the whole family.
A Versatile Recipe You Can Customize
The beauty of breakfast burritos is their versatility. You can easily switch up the ingredients to suit your preferences. If you prefer a heartier version, go ahead and add some leftover sausage or bacon. If you’re looking to keep it light, stick with the vegetarian version. Either way, you’re sure to end up with a delicious and satisfying meal that everyone will love.
Make-Ahead Breakfast Burritos for Busy Mornings
One of the best things about breakfast burritos is that they’re perfect for meal prepping. You can make a big batch, wrap them individually, and store them in the freezer for a quick grab-and-go breakfast during busy mornings. Just pop one in the microwave, and you’ll have a warm, filling meal in minutes.
This soy chorizo breakfast burrito recipe has quickly become a staple in our home. It’s easy to make, packed with flavor, and a hit with the whole family. Whether you’re a die-hard Mexican food fan like me or just looking for a new breakfast idea, give this recipe a try—you won’t be disappointed!
Cheers,
Christina
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.
Cheers,
Christina
Southwest Breakfast Burrito
Ingredients
- 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
Instructions
- 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.
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Linda
Can’t wait to try this, Thank you! May I trouble you for the “directions” for your marvelous tortilla warming device? A friend gave me one and told me to use it in the microwave, but for how long? And do you line it with anything, or just pop the tortillas into the pocket? Thanks in advance, Christina.
Christina Shoup
Hi Linda! It’s a funny little pouch that brilliantly warms the tortillas in the most perfect way! Ours literally has a “guide” on the backside and says 1 tortilla- 10 seconds, 2 tortillas- 15 seconds, etc. I just pop 1-5 tortillas for about 20 seconds and it’s always hot and very pliable- perfect for those corn tortillas that can be so hard. For enchiladas I just use this pouch instead of frying the tortillas- I put a stack in the pouch and heat for about 45 seconds- 1 min and the whole thing stays warm while I assemble enchiladas. We are big fans around here! No need to line it with anything, either. Hope this helps! 🙂 Christina