Mexican chorizo (sausage) is one of the most typical ingredients in Mexican food. It is mainly used for breakfast in the traditional Huevos con chorizo, but it can be found in many other breakfast and dinner dishes. My most popular breakfast among my American friends is exactly that, huevos con chorizo served with refried beans, corn tortillas, queso fresco (fresh or white cheese) and avocado wedges.

And speaking of avocados, their buttery texture and flavor makes them a great side dish for almost everything, from salads and soups to breakfasts and dinner entries. Don’t believe me? Try them with your next salad or sirloin steak and then you can tell me about your experience. They are also used as the main ingredient for dips (guacamole for instance) salads, beverages, appetizers and even desserts. You can find some great recipes on this site

The combination of the two ingredients, chorizo and avocadoes, is great for breakfasts. As I mentioned above, one of the most popular breakfast among my friends is Huevos con chorizo, but I wanted to go a little farther and try something new that I called Bean Burrito Breakfast or B3.

It starts with the typical Huevos con chorizo.

Cook the chorizo on a pan first.
In a bowl, beat the eggs with salt, pepper and a little bit of half and half cream and add it to the cooked chorizo. You can also add shredded cheese to the mixture (some Mexican blend or cheddar blend works best)
Mix the ingredients until the eggs are cooked, not too long to avoid the leathery texture.

The bean sauce

In another pan mix refried beans, one or two adobado chipotle peppers (depending on how hot you want it) and about a ¼ cup of water (or milk if you want to give it a creamy flavor)
Stir constantly until the ingredients integrate and it boils for about five minutes. The sauce shouldn’t be too thick, add more water if necessary.

The wrap up

Stuff one flour tortilla with the chorizo and eggs and roll it.
Add the bean sauce on top and serve with sour cream and a wedge of avocado.
It can also be served with queso fresco in little cubes or chopped on top of the sauce.

Notes about this recipe:

Difficulty: Easy
Hotness: Depending on the amount of adobado chipotle peppers used in the sauce and the kind of chorizo. Check the package for more information
Ingredients: Most ingredients can be found at your local grocery store in the Mexican food section. Otherwise check for Mexican or Latin American grocery stores or markets in your area

It doesn’t sound too difficult, does it? If you like this recipe, have questions about it or want more information please contact me.

Buen provecho!