Yield: 7 burritos





Vegetable oil


1 cup cooked loose meat Mexican chorizo


1 cup whole, cooked black beans, drained, rinsed


½ cup peeled and diced Roma tomatoes


1 poblano chile, boiled or grilled, peeled, seeded and chopped


7 eggs


7 tablespoons heavy cream


2 cups diced potatoes


7 large flour tortillas (10 inch), warmed


3 ounces Monterey Jack cheese, grated


3 ounces Queso Blanco curds


3 ounces Chihuahua cheese, grated


Corn salsa





Sour cream




Chopped cilantro






Preheat oven to 400°F.


Peel and cut the potatoes into small cubes.


Oil the bottom of a baking dish.


Sprinkle with salt.


Bake for 15 minutes. Turn with a spatula.


Bake another 10 minutes or until the edges begin to turn golden brown.


Remove from oven and reserve.


Turn off the oven.


Dice poblano and reserve.


Gently mix the cheeses together with a fork. Do not stir.


Turn off the oven.


Place tortillas inside a moist towel. Place the towel in an ovenproof dish and set in the warm



Heat a cast iron skillet over medium-high heat.


When hot, brush oil on the bottom of the skillet.


Heat the chorizo, black beans and tomatoes.


Place in ovenproof dish and cover. Set aside and keep warm in the oven (turned off).


Wipe out skillet.


Place skillet over medium heat.


Brush bottom of skillet with oil.


Whisk together the eggs and cream until uniform in color.


Add eggs to skillet. Allow bottom of eggs to set.


Pull the eggs from the back of the pan to the front with a spatula.


Continue rotating pan 45 degrees, wait until the bottom of the eggs have set and pull the eggs from the back to the front of the pan. Do NOT stir. Continue this process until the eggs are set.


Take chorizo mixture, poblano pepper, and potatoes from the oven and mix together.


Remove a tortilla from the oven.


Spoon about 1/4 cup of the chorizo mixture down the center of each tortilla from top to bottom.


Place ¼ cup of scrambled eggs, 2 ½ tablespoons mixed cheeses and 2 tablespoons corn salsa in layers on top of the chorizo mixture.


Fold 1 inch of each opposing side of the tortilla towards each other. Roll the burrito up from the bottom. It will be approximately 8” long.


Plate, garnish and serve immediately.