Breakfast Burrito With Chorizo

Dice the onion and bell pepper into small, even pieces. Crack eggs into a bowl and whisk with a pinch of salt and pepper until combined. Warm beans in a small saucepan over low heat.

Heat olive oil in a large skillet over medium-high heat. Add chorizo and cook, stirring occasionally, until browned and fat renders, about 5 minutes; transfer to a plate.

In the same skillet, add diced onion and bell pepper; sauté until softened, about 3 minutes. Pour beaten eggs into the skillet and scramble gently until just set, about 2–3 minutes; season with salt and pepper.

Return chorizo to the skillet and stir to combine with eggs. Remove from heat and fold in shredded cheddar cheese.

Warm flour tortillas in a dry skillet or over a gas flame for 15 seconds per side. Lay each tortilla on a flat surface.

Spoon half the egg-chorizo mixture into the center of each tortilla. Top with warm beans, salsa, and cilantro. Fold the bottom edge over the filling, tuck in the sides, and roll tightly away from you.

Serve immediately with lime wedges on the side for squeezing.