Delicious Living
Ingredients
  • 2 tablespoons butter (divided)
  • 1 tablespoon olive or canola oil
  • 2 cups thinly sliced yellow onion (1 large)
  • 3 tablespoons red wine vinegar
  • 6 ounces fresh spinach
  • 1 pound medium or spicy chorizo
  • 1 (15-ounce) can no-salt-added black beans (drained and rinsed)
  • 9 eggs
  • 3 ounces milk
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1¼ cups crumbled feta cheese, divided
  • 12 large (8- to 9-inch) soft flour tortillas
  • FOR THE SALSA:
  • 2 ripe avocados (peeled and diced)
  • 4 plum tomatoes (diced)
  • 2 teaspoons fresh lemon juice

Caramelized Onion, Chorizo & Feta Breakfast Burritos

Jane Burnett, RDN | Delicious Living
  • Serves: 12 people

For vegetarian burritos, use sautéed potato, sweet potato or a meat substitute in place of the chorizo. To freeze extra unbaked burritos, wrap them individually in plastic wrap and place inside a freezer-safe plastic bag. To reheat in the microwave, unwrap burrito and heat on high for 1 minute.

Directions
  1. TO MAKE AHEAD:
  2. In a very large skillet over medium-low heat, melt 1 tablespoon butter. Add oil and stir. Add onion, spreading slices out across skillet. Cook onions slowly until caramelized (do not fry), stirring every few minutes until they are soft and browned, about 35 minutes. Once onions are caramelized, increase heat to medium-high and add vinegar. Bring vinegar to a boil, while stirring onions to loosen browned bits from bottom of pan. Turn off heat and transfer onions to a large bowl; set aside.
  3. Using the same skillet, heat spinach over low heat until wilted; drain any liquid from skillet and spinach, and place spinach on a cutting board; cool slightly and then chop. Add chopped spinach to onions. In the same skillet, cook and crumble chorizo; drain on a paper-towel-lined plate and allow to cool.
  4. Stir cooled chorizo and drained black beans into onion-spinach mixture; cover and refrigerate.
  5. In a large bowl, whisk eggs, milk, salt and pepper. In the same skillet over medium heat, heat remaining 1 tablespoon butter. Pour in egg mixture and scramble until eggs are cooked through but still glossy; remove from heat. Remove onion mixture from refrigerator and stir in 1 cup feta cheese.
  6. To assemble burritos, warm one tortilla in a dry skillet or in microwave for 15 seconds to make pliable. Spoon ¼ cup eggs and ½ cup onion mixture onto center of tortilla. Using both hands, roll one end of tortilla over filling, fold ends in to enclose the filling and continue to roll as tightly as possible without tearing tortillas to make a burrito. Repeat with remaining ingredients to make 12 burritos.
  7. Mist two 9×13-inch glass baking dishes with cooking spray. Place six burritos in each dish. Cover dishes tightly with foil and refrigerate overnight.
  8. IN THE MORNING:
  9. Preheat oven to 325°.
  10. Remove baking dishes from refrigerator.
  11. Bake burritos, covered tightly, until tortilla edges are crispy and filling registers at 165° when checked with a thermometer, about 35–40 minutes.
  12. While burritos are cooking, prepare salsa by tossing together avocados, tomatoes, lemon juice and remaining ¼ cup feta.
  13. Serve burritos with salsa.

PER SERVING (1 burrito): 545 cal, 29g fat (15g mono, 5g poly, 10g sat), 186mg chol, 877mg sodium, 43g carb (7g fiber, 2g sugars), 24g protein

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