Meal-Prep Freezer Breakfast Burritos
This freezer-friendly breakfast can simplify your mornings through effortless meal prep burritos.
Ingredients
- 1 Bag of Alexia® Spice of Life™ Cilantro Lime Potatoes (16 oz)
- 3 tbsp Canola Oil
- 14 oz Mexican Chorizo
- 6 Eggs
- 1 Can Black Beans, drained
- 1 cup Colby Jack Cheese, shredded
- ¼ cup Cilantro, chopped
- 4 Large Flour Tortillas
- 1 lb Tomatillos, cleaned and rinsed (for salsa de arbol)
- 2 Chiles De Árbol, stemmed (for salsa de arbol)
- 2 tbsp White Onion, rough chopped (for salsa de arbol)
- 1 tsp Kosher Salt (for salsa de arbol)
Directions
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Prepare the potatoes according to package instructions.
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In a large skillet, heat the oil over medium heat. Once hot, add chorizo and cook for 6-7 minutes, stirring with a wooden spoon to crumble. It should be cooked through and slightly crispy.
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While the chorizo is cooking, whisk eggs and add to pan with cooked chorizo and cook, stirring to scramble until the eggs are set.
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Combine chorizo mixture with black beans, potatoes, cheese, and cilantro.
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Spoon into tortillas and roll.
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Heat a large skillet and lightly oil. Place burritos in the pan, seam-down, brown gently, and turn over to brown the other side. Cook on low, turning occasionally until warmed through.
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To make the salsa de árbol, place the tomatillos on a baking sheet and place under the broiler. Roast and char for 10 mins; turn over after 5 mins, until charred and softened. Place into a blender with chiles de árbol, add onion and salt. Puree until smooth.
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To Freeze: Assemble burritos, cook until both sides are browned, but do not heat through. Cool, wrap in foil, and store in a Ziplock bag in the freezer until ready to eat. Remove foil and microwave until the internal temperature reaches 165°F.
