American · Brunch
Texas Breakfast Burrito Plate
Texas Tex-Mex weekend brunch tradition reading scrambled eggs folded with chorizo, hash brown potato, melted Monterey Jack, and pico de gallo inside a soft warm flour tortilla, plated with refried black beans and salsa verde for the Austin weekend brunch burrito.
$
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
745Calories
32gProtein
42gFat
62gCarbs
5gSugar
8gFiber
1240mgSodium
285mgChol
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Instructions
1
Prep
Grate potato and squeeze dry in a towel. Dice tomato, finely chop yellow onion, red onion, and jalapenos. Mince garlic. Grate Monterey Jack. Pick cilantro. Halve limes. Combine tomato, red onion, half the jalapenos, juice from 1 lime, half the cilantro, and 0.25 tsp salt for pico de gallo.
2
Sear
Heat 1 tbsp oil in a large skillet over medium-high 90 seconds. Add chorizo, breaking with a spoon, cook 6 minutes until crisp and mahogany. Transfer to a plate, reserve 1 tbsp rendered fat in the skillet.
3
Char
Press grated potato flat into the chorizo pan over medium-high 7 minutes, flipping at 3.5 minutes, until both faces turn deep golden and crisp. Transfer to a paper towel.
4
Build 1
Heat 1 tbsp oil in a saucepan over medium 1 minute. Add yellow onion and half the garlic, cook 2 minutes. Stir in black beans, cumin, and 0.5 tsp salt, mash roughly, simmer covered over low 7 minutes until creamy.
5
Build 2
Whisk eggs with 0.5 tsp salt and black pepper. Wipe the chorizo skillet, reduce to medium. Pour eggs in 30 seconds, add remaining garlic and jalapenos, fold gently 2 minutes until soft-set and creamy.
6
Toast
Warm flour tortillas in a dry skillet over medium 30 seconds per side until pliable and warm. Lay flat, pile eggs, chorizo, hash brown, and Monterey Jack down the center of each. Fold sides in, roll tightly into burritos, halve diagonally, and plate:.
7
Plate
Set burrito halves on each plate with refried black beans piled alongside. Add salsa verde and pico de gallo in small ramekins, scatter remaining cilantro across the plates. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 free-range eggs
- 200g (7.1 oz) Mexican chorizo
- 2 large flour tortillas
- 400g (14.1 oz) russet potato
- 80g (2.8 oz) Monterey Jack
- 300g (10.6 oz) canned black beans
- 200g (7.1 oz) ripe tomato
- 80g (2.8 oz) yellow onion
- 60g (2.1 oz) red onion
- 2 fresh jalapenos
- 4 garlic cloves
- 2 medium limes
- 4 tbsp neutral oil
- 120g (4.2 oz) jarred salsa verde
- 1 tsp ground cumin
- 1.5 tsp fine sea salt
- 0.5 tsp ground black pepper
- 16g (large handful) cilantro