Egg and Chorizo Burritos
- 12 ounces Mexican chorizo sausage, casings removed
- 4 10-inch whole wheat tortillas
- 5 ounces hot pepper Monterey Jack, shredded
- 6 large eggs, beaten to blend
- 1/2 cup fresh cilantro leaves
- Produce
- Cilantro, fresh leaves (1/2 cup)
- Meat
- Mexican chorizo sausage (12 ounces)
- Bread & Baked Goods
- 10-inch whole wheat tortillas, whole wheat (4)
- Dairy
- Hot pepper monterey jack (5 ounces)
- Refrigerated
- Eggs, large (6)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published May 16, 2012 (9 months ago).
84 people saved this recipe.
