Breakfast is the most important meal of the day, or at least that is what I’ve been told. But, who wants to eat the same old boring stuff over and over again? This Southwest Breakfast Burrito with Bush’s® Beans will break the norm. Combining seasoned potatoes, chorizo, Bush’s® Pinto Beans, cheese, guacamole and more, you will have an epic morning meal that is sure to satisfy. Let’s do this!
Sponsored by Bush’s Beans.
Let’s make some Southwest Breakfast Burritos
Like I was saying, we need something hearty and good for breakfast. You do not need to sacrifice good flavor for that heartiness either! This Southwest Breakfast Burrito is packed full of all kinds of stuff to get you rolling in the morning.
We are going to first cook up all the fillings that will go into the burrito. I cook some finely diced potatoes first, seasoned with a simple mixture. I like to use finely diced potatoes because I don’t want a massive chunk of potato in my burrito. Feel free to dice them larger if you like. Add those potatoes to the skillet and cook until they are golden brown and softened. Once done, we will pull them off and keep them warm.
Next, let’s add some chorizo to the skillet. The chorizo is a great meat for these Southwest Breakfast Burritos because it is spicy and hearty. Cook that up, then add Bush’s Pinto Beans. Pinto Beans are delicious for their simply classic (and beautiful!) flavor profile. Warm them up with the chorizo, then pull that all off to keep hot.
Finally, we will scramble some eggs and get to making the burritos. Using a base layer of guacamole in your tortilla, we will pack the Southwest Breakfast Burrito with potatoes, chorizo, Bush’s Pinto Beans, scrambled eggs and jack cheese. Roll that all up, and we will sear them off for a nice, caramelized finish!
Time for a Solid Morning
These Southwest Breakfast Burritos are now hot and ready to eat. Serve them with a side of your favorite salsa and sour cream for dipping; moreover, make something completely different. This recipe is the ideal way to wake up in the morning. Using good ingredients like Bush’s Pinto Beans, and you are in business. Cheers!
Want more amazing burrito ideas? Try my California burrito!
Southwest Breakfast Burrito
- 1 cup of Ground Chorizo
- 1 16 oz can of Bush’s Pinto Beans drained and washed
- 1 cup of Golden Potatoes finely diced
- 3 Eggs whipped
- 3-4 Flour Tortilla
- 1 tbsp of Canola Oil
- ½ cup of Monterey Jack Cheese
- ¼ cup of Fresh Guacamole
- 1.5 tsp of Sea Salt
- 1.5 tsp of Pepper
- 1 tsp of Garlic Powder
- 0.5 tsp of Chipotle Powder
- 0.5 tsp of Cumin Powder
- Your Favorite Salsa for dipping
- Sour Cream for dipping
- Preheat a flat top griddle over the fire for medium high temperature (around 375F). Add about 2 tbsp of canola oil 2 minutes before you start cooking.
- Mix together your diced potatoes with the potato seasoning, then add to the skillet to cook until softened (about 6-8 minutes). When done, pull off and keep warm. Add the ground chorizo next to the skillet until fully cooked (around 6-8 minutes). When fully cooked, add your Bush’s Pinto Beans to the skillet and mix with chorizo. Let simmer for 2 minutes, then pull off and keep warm. Finally, add your whipped eggs to scramble on the skillet until done (around 2-3 minutes). When done, pull off and keep warm.
- Once done cooking the hot ingredients, begin assembling your burrito. Add a flour tortilla down and add 1 tbsp of fresh guacamole. Spread out the guacamole, then add your cooked potatoes, chorizo and Bush’s Beans. Top all that with your eggs and cheese. Next, let’s roll the burrito. Start by folding the sides of the tortilla so they cover the food. Begin rolling at one end of the tortilla so that the sides get tucked into the food and fully covered. Repeat this for the rest of your burritos.
- Reheat your flat top griddle over the fire for medium high temperature (around 375F). Add about 2 tbsp of canola oil 2 minutes before you start cooking.
- Add the burritos with the loose edge down on your skillet to sear for 30-45 seconds. Flip the burrito over to sear the opposite side for 30-45 seconds. Once nice and caramelized, pull the burritos off and rest.
- Slice into your burritos and serve with your favorite salsa and sour cream. Enjoy!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!