Chorizo Breakfast Burritos with Guacamole & Lime Sour Cream
Breakfast

Chorizo Breakfast Burritos

with Guacamole & Lime Sour Cream

35 MIN
$15.99 2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

These flavor-packed breakfast burritos feature scrambled eggs, pork chorizo, sweet peppers, creamy guacamole, and a duo of melty cheeses—tucked into flour tortillas and cooked briefly in the pan until golden brown and crispy.

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  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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fresh
ingredients
Chorizo Breakfast Burritos with Guacamole & Lime Sour Cream
Title
  • 10 oz Pork Chorizo
  • 2 Pasture-Raised Eggs
  • 4 oz Sweet Peppers
  • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • ¼ cup Guacamole
  • 2 Flour Tortillas
  • ¼ cup Sour Cream
  • 1 Lime
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then small dice. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth. Halve the lime crosswise. In a bowl, combine the sour cream and the juice of 1 lime half. In a separate bowl, combine the guacamole and the juice of the remaining lime half.

Cook the chorizo & peppers
2 Cook the chorizo & peppers

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 4 to 5 minutes, or until softened and the chorizo is cooked through. Transfer to a bowl.

Cook the eggs
3 Cook the eggs

In the same pan, heat a drizzle of olive oil on medium until hot. Add the beaten eggs. Cook, stirring frequently, 2 to 3 minutes, or until cooked through. Turn off the heat.

Assemble the burritos
4 Assemble the burritos

Wrap the tortillas in a damp paper towel; microwave on high 30 seconds to 1 minute, or until heated through. Transfer to a work surface. Evenly divide the guacamole, cooked chorizo and peppers, cooked eggs, and cheese among the center of the bottom half of each warmed tortilla (the half that is closest to you). Fold the three adjacent sides over the filling, holding them in place so that the filling is covered. Roll away from you, tightly tucking in the sides as you roll until the burrito is seam-side down.

Brown the burritos & serve your dish
5 Brown the burritos & serve your dish

Rinse and wipe out the pan used to cook the eggs. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the burritos, seam side down. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes, or until browned and slightly crispy. Turn off the heat. Serve the burritos with the lime sour cream. Enjoy!

Tips from Home Chefs

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Chorizo Breakfast Burritos

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then small dice. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth. Halve the lime crosswise. In a bowl, combine the sour cream and the juice of 1 lime half. In a separate bowl, combine the guacamole and the juice of the remaining lime half.

2 Cook the chorizo & peppers

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 4 to 5 minutes, or until softened and the chorizo is cooked through. Transfer to a bowl.

Cook the chorizo & peppers
Cook the eggs
3 Cook the eggs

In the same pan, heat a drizzle of olive oil on medium until hot. Add the beaten eggs. Cook, stirring frequently, 2 to 3 minutes, or until cooked through. Turn off the heat.

4 Assemble the burritos

Wrap the tortillas in a damp paper towel; microwave on high 30 seconds to 1 minute, or until heated through. Transfer to a work surface. Evenly divide the guacamole, cooked chorizo and peppers, cooked eggs, and cheese among the center of the bottom half of each warmed tortilla (the half that is closest to you). Fold the three adjacent sides over the filling, holding them in place so that the filling is covered. Roll away from you, tightly tucking in the sides as you roll until the burrito is seam-side down.

Assemble the burritos
Brown the burritos & serve your dish
5 Brown the burritos & serve your dish

Rinse and wipe out the pan used to cook the eggs. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the burritos, seam side down. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes, or until browned and slightly crispy. Turn off the heat. Serve the burritos with the lime sour cream. Enjoy!

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