Happy Cinco de Mayo! Today’s recipe is inspired by this mexican holiday!

Recipe adapting from Eating Well Magazine

Chorizo and Egg Scramble Burrito

Serves 4

Recipe:

  • 1/2 lb. Whole Foods Mexican Pork Chorizo
  • 2 tbsp. 365 Thick and Chunky Salsa
  • 1 cup fresh heirloom tomato – diced
  • 1 medium jalapeno – minced
  • 1/4 cup red onion – diced
  • 6-8 organic farm eggs (depending on appetites)
  •  1/2 cup 365 Shredded Sharp Cheddar Cheese
  • 365 Organic Corn Tortillas
  • 1 tbsp. olive oil

Crack your eggs in large mixing bowl. Whisk together with your salsa. Set aside. Heat up olive oil in large sized skillet over medium heat. On a cutting board, prepare your red onion and jalapeno. Sauteed for 2 minutes before adding your chorizo. Cook until chorizo is browned, breaking it up into small pieces. Add in your whisked eggs. Stir continuously. When the eggs are almost fully cooked (about 4-5 minutes), add in cheese and diced tomato. Stir together for another 2 minutes. Serve in a corn tortilla for a breakfast burrito.

Grocery list:

  • 1/2 lb. Whole Foods Mexican Pork Chorizo
  • 365 Thick and Chunky Salsa
  • 1 medium heirloom tomato, any color
  • 1 medium jalapeno
  • 1 small red onion
  • organic farm eggs
  • 365 Shredded Sharp Cheddar Cheese
  • 365 Olive oil