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MealDinnerTacos & BurritosStove TopBrunchBreakfastMexican

Chorizo & Potato Breakfast Burritos

Who doesn’t love a breakfast burrito stuffed with potatoes? Try this easy and extremely flavorful breakfast burrito recipe that uses McCormick® Original Taco Seasoning to sprinkle on hash browns for that irresistible crispy crunch.

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Presented by
McCormick
August 14, 2023
82% would make again
Chorizo & Potato Breakfast Burritos

Ingredients

for 2 servings

  • 2 ½ cups shredded hash brown potatoes (390 g)
  • 3 tablespoons McCormick® Original Taco Seasoning, plus 1 teaspoon, divided
  • 7 tablespoons neutral oil, divided
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • ½ cup canned black beans (75 g), drained and rinsed
  • 4 large eggs, beaten
  • 2 burrito-size flour tortillas, warmed
  • ½ cup cooked crumbled chorizo (110 g), divided

Lime Crema

  • ½ cup sour cream (120 g)
  • 1 lime, zested
  • 1 lime, juiced

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Preparation

  1. In a large bowl, toss the shredded hash brown potatoes with 3 tablespoons of the McCormick® Original Taco Seasoning until well-distributed.
  2. Heat 6 tablespoons of oil in a large skillet over medium heat until shimmering. Spread the hash browns in an even, flat layer in the pan and cook until crispy, about 5 minutes. Toss and continue cooking until all of the potatoes have crisped up, 3–5 minutes.
  3. Meanwhile, make the black beans: Heat ½ tablespoon of oil in a small skillet over medium-low heat until shimmering. Add the black beans, remaining teaspoon of McCormick® Original Taco Seasoning, and salt and pepper to taste and cook until the black beans are warmed through.
  4. Make the scrambled eggs: Heat the remaining ½ tablespoon of oil in a small nonstick skillet over medium heat. Pour in the beaten eggs and cook until scrambled, about 3 minutes. Season with salt and pepper.
  5. Make the lime crema: In a small bowl, whisk together the sour cream, lime zest, and lime juice. Set aside.
  6. Assemble the burritos: Lay a tortilla on a flat surface, then add half of the hash browns, black beans, eggs, and chorizo and a generous drizzle of the crema to the center. Fold in the sides of the tortilla, then roll to encase the filling. Repeat with the remaining ingredients to make a second burrito.
  7. Heat a medium nonstick skillet over medium heat. Add the burritos to the pan, starting with the seam side down, and sear until golden brown, about 1 minute on each side.
  8. Serve warm.
  9. Enjoy!

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Chorizo & Potato Breakfast Burritos