Southwestern Recipes

Southwestern Style Breakfast Burrito

No Photo


  • 4 large eggs
  • 2 tablespoons light sour cream
  • 1/2 cup chopped scallions
  • 1/8 teaspoon ground black pepper
  • 1 burrito-size (large) flour tortilla
  • 1 teaspoon olive oil
  • 1/2 cup (2 ounces) finely diced chorizo
  • 1/2 cup shredded Cheddar cheese
  • 3 tablespoons chunky salsa


  1. In a medium bowl, whisk together the eggs, sour cream, scallions and pepper. Set aside.
  2. In a large nonstick skillet over medium-high, toast the tortilla until heated through, about 1 minute per side.
  3. Transfer to a plate and cover to keep warm.
  4. Reduce the heat to medium and add the oil to skillet. When the oil is hot, add the chorizo and cook until lightly browned, 1 to 2 minutes.
  5. Transfer the chorizo to a small dish.
  6. Pour the eggs into the skillet. As the egg cooks, use a spatula to lift the edges to let the uncooked egg run underneath.
  7. When the eggs are completely set, sprinkle with the reserved chorizo, then with the cheese.
  8. Remove the pan from the heat, cover and let rest several minutes, or until the cheese is melted.
  9. Uncover the tortilla and spread the salsa over it. Slide the omelet on top.
  10. Roll the tortilla and omelet up together to form a wrap, then cut it in half crosswise to make 2 servings. If needed, secure each half with a wooden pick.


Per serving: 660 calories; 357 calories from fat; 40g fat (16 g saturated; 0g trans fats); 569mg cholesterol; 39g carbohydrate; 35g protein; 3g fiber; 1,088mg sodium

God's Rainbow - Noahic Covenant