Ingredients

• 1/3 lb Beef Chorizo

  • 1/3 lb 80/20 ground beef

  • 1/4 tsp hot pepper flake

  • 1/4 tsp cayenne pepper

  • 2 tsp smoked paprika

  • 1 tsp dried oregano

  • 1/4 tsp ground cinnamon

  • 1/8 tsp ground cloves

  • 1 tsp ground cumin

  • 1/8 tsp salt

  • 1 clove garlic, crushed or minced

  • 1/2 tsp apple cider vinegar

• 1-2 tbsp salsa (store-bought or homemade)

• 2 eggs, scrambled

• 2 heaping spoonfuls black beans (Store-bought or homemade)

• 1/2 cup chopped cilantro

• 4 0z of shredded Colby jack cheese

• 1 Large Tortilla, any variety

• 1 tbsp cholua Hot Sauce (or preferred hot sauce)

Directions:

Preheat a frying pan with cooking spray or a bit of oil.  While pan is heating, assemble the ingredients for the burrito. This will be one serving of precooked black beans, one tortilla shell, chorizo, one serving of the pre-made salsa, one serving of the shredded Colby Jack Cheese 

By now the pan should be hot enough to start browning the chorizo. Fry the meat on medium heat, breaking apart bigger crumbles and stirring as you go. Once the meat has cooked thoroughly, after about 4-5 minutes. Half way through cooking the meat, add in the black beans to warm them whiles the meat finished cooking. Remove the meat/black bean mixture from the pan and set aside.

Turn the heat down to medium low. Fry the scrambled eggs in the pan for 2-3 minutes, breaking any big scramble pieces into smaller pieces as well. Remove scrambled eggs and set aside and wipe out the pan for the final browning/crisping of the finished burrito.

Assemble the Burrito
spread some cheese over the middle of the tortilla shell.  Next, layer on the meat/bean mixture, then the eggs, then salsa, then Cholula hot pepper sauce, sprinkling in the cilantro, then finishing off with more cheese. Roll up the burrito and set aside.

To the preheated frying pan previously used to fry the meat, add a bit of butter or oil. place the burrito in the pan wrapped seam-side down first on medium to brown for 2-3 minutes. This will also help to sear the burrito shut so it won’t reopen. Once the seam side has browned nicely, flip over and brown the other side for 2-3 minutes.

Remove from pan. Cut in half and serve with orange slices.