This ultimate breakfast burrito completely wins breakfast with the addition of chorizo, Mexican-seasoned pinto beans, and Puerto Rican rice — and it spices things up with some added jalapeños. You’ll be craving it morning, noon, and night!
Start by heating a large skillet on medium heat. Add the canola oil and then throw in the shallots, jalapeño pepper, and green bell pepper. Give that a good toss, and cook until the onion begins to soften. Season with a small pinch of salt. Remove from the heat and place into a bowl.
Wipe out the skillet and then return to the heat and add in the butter. Let the butter melt, then add in the beaten eggs. Quickly stir with a fork. Let cook on medium to low heat, stirring along the way until the egg is cooked to your liking.
Take your warmed tortilla and lay it out on your surface. Add the cheese to the center, leaving an inch or so on both of the edges. Top the cheese with the egg. Add the vegetables, then top with the potatoes, chorizo, sausage, rice, and beans. Drizzle over the hot sauce.
Fold over the sides, then from the bottom, begin to roll up. Place this on a sheet of aluminum foil, then wrap the foil around the burrito.*
Note on aluminum foil: Do you have to do this? Not really, but to me it’s a perfect way to keep your burrito warm, especially if you are on your way to work or want to eat it in the near future. When you are ready to serve, unfold the foil and dig in.