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Huevos Rancheros Burrito Wrap

Yields2 Servings

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.

Seasoned Black Beans
 15.50 oz black beans, drained
 1 small onion, chopped
 1 packet Goya sazon
 1 tbsp Goya Adobo
Cilantro Sour Cream
 1 cup sour cream
 ½ cup fresh cilantro
 pinch of salt
Burrito Wrap
 2 flour tortillas
 4 Nature's Yoke eggs
 ¼ lb fresh pork chorizo, ground*
 1 tomato, diced
 2 tbsp queso fresco
 ¼ cup fresh cilantro
 1 tbsp oil
Seasoned Black Beans

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.

Cilantro Sour Cream

Add sour cream, rinsed cilantro (stems and leaves) and salt to a blender or food processor. Blend until smooth. Set aside.

Burrito Wrap

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.

Buen provecho!

Nutrition Facts

Servings 2