Chorizo & Potato Breakfast Burritos
Who doesn’t love a breakfast burrito stuffed with potatoes? Try this easy and extremely flavorful breakfast burrito recipe that uses McCormick® Original Taco Seasoning to sprinkle on hash browns for that irresistible crispy crunch.
78% would make again
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Ingredients
for 2 servings
- 2 ½ cups shredded hash brown potatoes (390 g)
- 3 tablespoons McCormick® Original Taco Seasoning, plus 1 teaspoon, divided
- 7 tablespoons neutral oil, divided
- kosher salt, to taste
- freshly ground black pepper, to taste
- ½ cup canned black beans (75 g), drained and rinsed
- 4 large eggs, beaten
- 2 burrito-size flour tortillas, warmed
- ½ cup cooked crumbled chorizo (110 g), divided
Lime Crema
- ½ cup sour cream (120 g)
- 1 lime, zested
- 1 lime, juiced
Preparation
- In a large bowl, toss the shredded hash brown potatoes with 3 tablespoons of the McCormick® Original Taco Seasoning until well-distributed.
- Heat 6 tablespoons of oil in a large skillet over medium heat until shimmering. Spread the hash browns in an even, flat layer in the pan and cook until crispy, about 5 minutes. Toss and continue cooking until all of the potatoes have crisped up, 3–5 minutes.
- Meanwhile, make the black beans: Heat ½ tablespoon of oil in a small skillet over medium-low heat until shimmering. Add the black beans, remaining teaspoon of McCormick® Original Taco Seasoning, and salt and pepper to taste and cook until the black beans are warmed through.
- Make the scrambled eggs: Heat the remaining ½ tablespoon of oil in a small nonstick skillet over medium heat. Pour in the beaten eggs and cook until scrambled, about 3 minutes. Season with salt and pepper.
- Make the lime crema: In a small bowl, whisk together the sour cream, lime zest, and lime juice. Set aside.
- Assemble the burritos: Lay a tortilla on a flat surface, then add half of the hash browns, black beans, eggs, and chorizo and a generous drizzle of the crema to the center. Fold in the sides of the tortilla, then roll to encase the filling. Repeat with the remaining ingredients to make a second burrito.
- Heat a medium nonstick skillet over medium heat. Add the burritos to the pan, starting with the seam side down, and sear until golden brown, about 1 minute on each side.
- Serve warm.
- Enjoy!