Brunch Burritos

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I learned how to make brunch burritos from my brother Mark Allen, a longtime resident of San Antonio. In Texas they’re actually called breakfast burritos, but the mix of potatoes, Mexican chorizo, eggs and salsa rolled up in flour tortillas is so hearty, it works even better at brunch (or lunch or dinner).

Since this is usually a “no-measurements” kind of preparation, the amounts given below are approximate.


  • 3 tablespoons vegetable oil, divided
  • 1 cup chopped onion
  • 4 cups potatoes, cooked, cubed
  • 1 pound Mexican chorizo,, cooked and drained
  • 6 Organic Valley Large Eggs, lightly beaten
  • salt
  • flour tortillas, warm
  • tomato salsa (bottled or homemade)
  • Freshly ground black pepper


1. Heat 2 tablespoons oil in a large sauté pan (non-stick works well) over medium flame. Add onions and cook, stirring occasionally, until tender, about 10 minutes. Raise heat and stir in potatoes and chorizo. Cook, tossing the mixture occasionally, until heated through and lightly browned.

2. Push the potato mixture to the sides of the pan. Reduce the heat to medium-low and add the remaining oil to the center of the pan. Stir in the eggs and let them scramble until barely cooked, then combine them with the potato mixture. Season with salt and pepper to taste.

3. For each burrito: Spread 1/2 cup or more of the mixture along the length of the center of the tortilla. Spoon on some salsa. Fold the two ends over the filling and roll the burrito up. Dig in.


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