A friend and chef uses his culinary skills and Puerto Rican heritage to bring us this breakfast wrap with a hearty egg, bean, and chorizo filling. The cilantro sour cream gives it a smooth and fresh finish.
Place black beans and chopped onion in a small kettle with lid. Add the Sazon and Adobo. Add water just enough to cover the beans. Allow them to simmer for 30 minutes on medium heat and keep covered. Once beans are done set aside until everything else is finished.
Add sour cream, rinsed cilantro (stems and leaves) and salt to a blender or food processor. Blend until smooth. Set aside.
Place a skillet over medium heat. Cook the chorizo and drain any excess oil from the pan.
*(If you cannot find ground chorizo, remove the casing so you can get ground chorizo rather than slices.)
In a small bowl, beat Nature’s Yoke eggs. Pour over the chorizo in skillet and scramble it together over medium heat.
Place a flour tortilla in a hot pan or place in microwave for 15 seconds, to warm it up and soften.
Assemble your ingredients in the wrap: Place scrambled egg and chorizo mixture in the middle of the tortilla, add black beans, top with chopped tomatoes, queso fresco, and cilantro sour cream. Wrap the tortilla by tucking in the sides first, then rolling it away from you to close.
Place a pan over medium high heat. Add 1 T. oil. Place the wrap in the pan to get a nice golden brown sear on each side. Remove to plate and garnish with a sprinkle of cilantro.