Breakfast burritos have been done before, but not like this. Our breakfast-gone-dinner burrito is anything but cliché, with a spicy chorizo, spinach, and sweet potato filling enrobed in a thin, crepe-like layer of egg, finished with fresh Avocado Cream Sauce and wrapped in a flour tortilla.
- Yield: 4 Servings
- Total Time: 35 Minutes
- 4 10-inch flour tortillas
- For Filling
- 4 ounces dry-cured chorizo,* casings removed, chopped into
- 0.25 -inch cubes
- 0.25 medium yellow onion, chopped
- 1 sweet potato, chopped into ¼-inch cubes (about 1 cup, chopped)
- 8 ounces frozen spinach, thawed and chopped (about 1 cup)
- For Eggs
- 2 tablespoons unsalted butter, divided
- 4 large eggs
- For Topping
- 0.5 cup Avocado Cream Sauce
- Preheat oven to 250°F. Stack tortillas, wrap in aluminum foil, place on a baking sheet, and bake for 15 to 20 minutes, or until heated through.
- To prepare the filling, heat a large skillet over medium-high heat. Cook chorizo until it begins to brown and much of the fat has been rendered, 5 to 7 minutes. Stir in onions and cook until translucent, about 2 minutes more. Reduce heat to medium and stir in sweet potatoes; cook until just tender, about 10 minutes. Stir in spinach and cook until heated through.
- Melt ½ tablespoon butter in an 8-inch nonstick skillet over medium heat. In a small bowl, whisk 1 egg until pale yellow. Add egg to hot skillet and swirl around the pan to form an even layer. Cover and cook about 1 minute, or until cooked through. Gently slide onto 1 tortilla; return to baking sheet in oven to keep warm. Repeat with remaining eggs and tortillas, adding more butter to pan as needed.
- Spoon one-fourth of the filling down the center of each tortilla. Drizzle with Avocado Cream Sauce. Roll up and serve.