Chorizo Breakfast Burrito

Breakfast burritos (or breakfast tacos) tend to have the same types of ingredients. Scrambled eggs, maybe some small bits of potato, and typically a few slices of bacon. But you know what takes that burrito to the next level? Swapping out the bacon for chorizo. For an even more protein-packed breakfast, choose a high-fiber whole grain wrap, like those from Angelic Bakehouse. Their 7-Grain Sprouted Grain wraps are only 100 calories and boast 3 grams of fiber and 4 grams of protein.

Ingredients:

• 8 eggs
• 1/4 cup milk
• 1/2 lb. chorizo
• 1 can of black beans
• 1/2 cup shredded taco cheese
• 1 avocado, diced
• 4 Tbsp. salsa
• 4 burrito shells
• Hot sauce, if desired
• Butter, for cooking

Instructions:

1. Whisk together the eggs and the milk in a large bowl.
2. Heat up a pan over medium heat. When the pan is heated, run the butter on the pan until it is lightly coated.
3. Pour in the egg mixture. Scramble the eggs with a wooden spoon until the eggs are completely cooked through (about 3 minutes). Remove the eggs into a clean bowl.
4. If the chorizo is in a casing, open it up and crumble the chorizo into the already hot pan. Continue to break apart the chorizo into small bits, until the chorizo is cooked through (about 5 minutes). Remove from the pan.
5. Stuff a burrito shell with 1/4 of the cooked eggs, 1/4 of the chorizo, a few scoops of black beans, 2 tablespoons of the taco cheese, some diced avocado, and 1 tablespoon of salsa. Add in hot sauce if you desire.
6. Roll it up and enjoy! For extra deliciousness, toast the folded burrito on a pan to make the outside nice and crispy.