Saturday morning is a time for rest, relaxation, and of course, delicious breakfast. Of course it's nice to go out and have someone else cook breakfast for me; restaurants always have more choices than home, and the cooks are usually better at making pancakes than I am.
But some Saturday mornings, I just don't have the gumption to make myself presentable and venture out in to the world. Some Saturday mornings, I stay in my pajamas until afternoon, drink coffee until I get the shakes and can barely stay awake for more than a few hours at a time.
For those (or any) Saturday mornings, I present chorizo and black bean breakfast burritos, inspired by my husband's constant requests for what he calls "Mexican Eggs", and my inability to eat scrambled eggs turned pink by all the chorizo's seasonings.
They're delicious, but I can't get past the visual. What's the solution? Just wrap it in a tortilla. And after all, what looks less appetizing that the insides of a burrito anyway?
Printable Recipe
You'll need...
12oz chorizo, casings removed
1 green bell pepper, chopped
1/2 yellow onion, chopped
4oz of dried black beans, soaked and cooked, or one 15oz can of black beans, rinsed and drained
8 eggs
milk
salt & pepper
12-15 8 inch tortillas (depending upon how much you let your husband help with the filling)
salsa, cheese, sour cream for topping
Method...
If using dried black beans, I recommend starting the night before.
Check your particular bean for specific instructions, but in general, rinse beans and soak in one half cup of water per ounce of beans for six to eight hours (or overnight). Drain and rinse the beans, then add them to a heavy bottom saucepan with two cups of water and salt to taste. Bring the mixture to a boil, reduce to a simmer and allow to cook for one to two hours until the beans are tender. Drain the beans and set them aside.
If it's the type of Saturday morning where soaking beans on Friday night was the furthest thing from your mind, you can substitute one 15oz can of black beans, rinsed and drained.
Remove the casings from the chorizo and add it to a large nonstick skillet placed over medium heat. While the chorizo cooks, chop the onion and green pepper and add it to the pan.
In the mean time, preheat your oven to warm the tortillas. Just wrap them in foil and toss them in the oven until the filling is ready.
By now, things should be looking something like this. Kind of a hot mess, but oh so delicious, I promise.
Now that everything else is cooked and combined, we're ready to add the eggs. Crack eight eggs into a bowl, season as desired with salt & pepper, add a healthy splash of milk and whisk to combine.
Add the eggs to the pan with the chorizo mixture and cook, stirring occasionally, until the eggs reach desired doneness.
Remove the pan from heat and spoon the mixture into warm tortillas. Top with cheese, salsa and sour cream as desired, fold them up and enjoy!
BONUS!
If you don't have the crowd, or the stomach, for 12-15 breakfast burritos, these will freeze beautifully. Assemble the burritos the same way, then place them on a parchment lined cookie sheet and freeze in a single layer. Once they're frozen, you can move them into a zip top freezer bag for longer storage. I would recommend using them within a few weeks.
If you have a freezer like mine, that won't hold a cookie sheet, use a dinner plate instead, but don't be like me and forget the parchment paper, or your burritos will freeze to the plate.
To reheat, simply place burrito on a plate, cover and cook on high in the microwave for one to two minutes.
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| These eggs are happy to be sacrificed to delicious breakfast! |
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