Spicy Chorizo Burrito

Ingredients

Chorizo

8 ounces, casing removed

Onion

1 medium, diced

Garlic

2 cloves, minced

Bell peppers

1 cup, diced (mixed colors for visual appeal)

Jalapeno

1, diced (seeds removed for less heat)

Cooked rice

1 cup (white or brown)

Black beans

1 can (15 ounces), drained and rinsed

Tortillas

4 large (10-inch) flour or corn tortillas

Avocado

1, sliced

Sour cream

1/2 cup

Cilantro

1/4 cup, chopped

Lime

1, cut into wedges

Salt

to taste

Pepper

to taste

Spicy Salsa

1 cup (for serving, optional)

Instructions

1. In a large skillet, cook the chorizo over medium heat, breaking it apart with a spatula until browned and cooked through, about 5-7 minutes. Remove the chorizo from the skillet and set aside.
2. In the same skillet, add the diced onion, bell peppers, garlic, and jalapeno. Sauté until the vegetables are tender, about 5 minutes.
3. Stir in the cooked rice and black beans. Mix well and heat through, about 2-3 minutes.
4. Warm the tortillas in a separate skillet or in the microwave until pliable, about 30 seconds in the microwave.
5. Divide the chorizo mixture evenly among the tortillas, placing it slightly off-center.
6. Top with sliced avocado, a dollop of sour cream, chopped cilantro, and a squeeze of fresh lime juice.
7. Season with salt and pepper to taste.
8. Fold in the sides of the tortilla and roll it up tightly from the bottom to form a burrito.
9. Serve immediately with extra lime wedges and your choice of spicy salsa on the side, or wrap in foil for an on-the-go meal.