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Freezer Chorizo Bean Breakfast Burritos
Melissa Hart

Freezer Chorizo Bean Breakfast Burritos

Beans keep these burritos moist after reheating without making them greasy. Drain the chorizo, mash only half the beans and cool the filling before rolling. A tight tortilla and dry skillet seal make them far less likely to split in the freezer.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb fresh Mexican chorizo casings removed
  • 1 1/2 cups drained black beans
  • 8 large eggs
  • 1/2 tsp kosher salt
  • 1 cup shredded Monterey Jack cheese
  • 6 large flour tortillas

Method
 

  1. Cook the chorizo in a skillet over medium heat for 7 to 8 minutes until browned and 160°F, then drain excess fat.
  2. Mash half the black beans and stir all the beans into the chorizo.
  3. Whisk the eggs with salt, add them to the skillet and stir until set to 160°F.
  4. Cool the filling completely and divide it among the tortillas with the Monterey Jack.
  5. Roll tightly, toast seam-side down for 1 minute, cool again, wrap in parchment and foil, and freeze for up to 2 months.
  6. Remove the foil and microwave in parchment for 2 to 3 minutes, turning once, until the center reaches 165°F.