Plant-based Chorizo and Egg Breakfast Burrito
1 – 1½ Cup of plant-based chorizo crumble
1 Teaspoon butter
1/2 Cup minced sweet onion (yellow and white are ok, too)
¼ Cup minced sweet red pepper (orange or green ok, too)
½ Cup minced cilantro
4 Flour tortillas
Salt to taste
Hot sauce of your choice
Rinse off the cilantro and pepper. Chop the cilantro. Remove the core and seeds from the pepper and mince it. Peel the onion and mince it.
Make the plant-based chorizo breakfast burrito topping. In a small bowl mix the cilantro and ¼ cup of the onion to the consistency you prefer.
Put ¼ cup of the minced onion and minced pepper in a bowl.
Preheat a frying pan over just under ¼ heat and start warming the tortillas. Turn them often so they warm, don’t brown. You don’t want them to become crispy as they will be hard to fold. Tortillas can also be warmed by placing them in a microwave for about 30 seconds.
Preheat another frying pan over ¼ heat. Coat bottom of pan with teaspoon of butter. Lightly saute onions and peppers. When the onion just start to appear translucent, stir in the plant-based chorizo crumble and brown it according to the instructions on the brand you buy. Some brands call for added water, but I usually skip this since the vegetables and eggs provide liquid.
Scramble the eggs in a bowl. When the chorizo is ready according to the instructions on the package of the brand you bought, stir the scrambled eggs into the chorizo. Keep stirring until the chorizo and egg mix are dry.
Build the burrito by laying out a tortilla and layering plant-based chorizo and egg mix on it – add salt if you need it — then top it with the cilantro mix and optional hot sauce.