"Tasty news! Once again I’ve partnered with @ThinkRice & @thefeedfeed (#ad) to create these crazy good Brown Rice Chorizo Breakfast Burritos! I used U.S.-grown brown rice and spiced it up with some of my favorite pantry spices. Spicy chorizo, peppers & onions, scrambled eggs, extra sharp cheddar, and avocado all get stuffed into tortillas with brown rice, rolled-up tightly, and GRILLED to perfection.
Did you know brown rice is low in calories, gluten-free, and packed with nutrients? Pop over to @ThinkRice for more tasty rice tips.
These Brown Rice Chorizo Breakfast Burritos are my dream breakfast…or lunch…or dinner. Check out how I make them in my stories, and head to the link in my bio to get this delicious recipe!
Thank you @ThinkRice & @thefeedfeed for sponsoring this recipe!
#Feedfeed #ThinkRice #USGrown #rice #brownrice #glutenfree #wholegrains #breakfast #brunch #breakfastburritos #cheesy #chorizo #waystomyheartrecipe #waystomyheart #mealprep #freezermeals #makeaheadbreakfast #brunchsohard #mealideas #homecook #homecooking #mealplanning #eggs #familymeal #easyrecipe #midwestcooking #grilledburritos #simplerecipe #entertaining"
Brown Rice Chorizo Breakfast Burritos
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Prep time 15mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 cup U.S.-grown brown rice, cooked
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- kosher salt, to taste
- freshly cracked black pepper, to taste
- 1 bell pepper, diced
- 1/2 medium yellow onion, diced
- 1/2 pound chorizo sausage
- 3 eggs
- splash of milk
- non-stick cooking spray or olive oil
- 1/2 cup sharp cheddar cheese, shredded
- 1 avocado, sliced `
- 4 8"-10" whole wheat tortillas (substitute gluten-free flour tortillas)
- salsa, optional
- hot sauce, optional
For the Burrito Fillings:
Method
Step 1
In a medium mixing bowl, add the cooked U.S.-grown brown rice, garlic powder, onion powder, smoked paprika, chili powder, and a pinch of salt and pepper. Stir to combine, cover, and set aside to keep warm.
Step 2
Next, add the peppers, onions, and chorizo to a medium skillet over medium heat. Cook until chorizo is browned and cooked through, and veggies begin to soften, about 7 minutes.
Step 3
Preheat a small skillet over medium heat. Spray with non-stick cooking spray if not using a non-stick skillet. Crack eggs into a small bowl, whisk in a splash of milk. Season with salt and pepper. Pour into a preheated skillet and scramble over medium-low heat, stirring with a spatula until cooked through. Remove from heat.
To Assemble:
Step 1
On a flat surface, lay out the tortillas. Scoop about 1/4 cup of the seasoned brown rice onto each tortilla, and spread out into a flat layer. Next, add a layer of the chorizo and veggie mixture, about 3 tablespoons each (you'll have leftover meat mixture unless you use larger tortillas). Sprinkle with shredded cheddar cheese, followed by scrambled eggs, and sliced avocado. Be careful not to overfill.
Step 2
Gently fold in the left and right sides, then tuck and roll the burrito forward, tucking all the filling in, keeping the sides tucked while rolling forward. Keep seam side down while you finish making the remaining burritos.
Step 3
Preheat a flat-top or grill over medium heat. Lightly spray with non-stick cooking spray, or brush lightly with olive oil. Place the burritos seam side down to toast, about 3 minutes per side. Watch closely to avoid burning, and turn to toast on all sides.
Step 4
Serve with fresh salsa and hot sauce if desired.