Chorizo Breakfast Burrito Bowls
Breakfast burritos honestly taste great any time of day. These burritos are like a taco salad in a bowl with spicy chorizo.
Recipe adapted from Food Network
Ingredients:
1 pound Mexican chorizo
1 large russet potato
1 red bell pepper diced
½ white onion diced
2 cups spinach/kale chopped
¼ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
8 large eggs
Tortilla bowls, whole wheat tortillas, spinach tortillas
Shredded cheese- Pepper jack, Mexican, Taco, etc…
Toppings: fresh cilantro, avocado, salsa, plain nonfat Greek yogurt
Directions:
- Add the chorizo to a nonstick skillet and cook over medium-high heat breaking up with a wooden spoon. Cook for 10 minutes. Transfer chorizo to a plate. Leave oil in skillet.
- Add potatoes, peppers, onions, and spinach to the skillet. Cook 3-4 minutes.
- Add cumin, garlic powder, chili powder, ½ teaspoon salt and continue to cook for 10 minutes.
- Stir chorizo into the vegetable mixture.
- Heat a large nonstick skillet over low heat. Add the eggs and cook stirring with a rubber spatula for 3-5 minutes. Remove from heat and season with salt and pepper.
- Add ½ cup chorizo and potato mixture with eggs to each tortilla bowl. Top with cheese and other toppings.
- I enjoyed mine on a spinach wrap and made cheesy nachos for my kids to enjoy with their burrito boats.
