Ingredients

The following ingredients have 4 Servings
  • 14 oz Ground Chorizo
  • 2 small Russet Potatoes (peeled and diced)
  • 15 oz Pinto Beans (rinsed and drained)
  • 4 Flour Tortillas
  • 1/2 Cup Mexican Blend Cheese (shredded)
  • 1/4 Cup Sour Cream

Instruction

  • In a skillet over medium heat, crumble the chorizo (casing removed) and brown for 7 to 8 minutes, stirring to break up the meat. While the meat is browning, peel the potato, prick with a fork and microwave for a couple of minutes to soften it up.
  • When the chorizo has browned, add the diced potatoes. Cook for about 12 minutes or until the potatoes are tender stirring frequently. Drain excess fat. Stir in the pinto beans and heat until heated through.
  • Heat the flour tortillas on the stove until browned on both sides, about 10 seconds.
  • Spoon about 1/4 cup of the chorizo mixture in the center of each tortilla. Top with about 1 tablespoon of shredded cheese and 2 teaspoons of sour cream (or to taste).
  • Assemble the burrito by folding the right side of the tortilla over the chorizo mixture. Then fold the bottom of the tortillas up over the bottom third of the filling. Fold in the top then the left side over the mixture.