Egg and Chorizo Breakfast Taquitos To Go

Name: Egg and Chorizo Breakfast Taquitos To Go
Cuisine: American
Ingredients: 2 eggs; 1/2 link Mexican chorizo, crumbled; As needed, oil for frying (if the chorizo is low in fat); 1/2 cup refried beans (about 120 grams); 3-4 corn tortillas

Bibi García @Bibi

I really like this option for breakfast at school or work, since eating eggs with something else isn’t very practical to take along and the smell can be strong. Made into these taquitos, they’re easy to carry and more discreet.

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Ingredients

2eggs
1/2 linkMexican chorizo, crumbled
As needed, oil for frying (if the chorizo is low in fat)
1/2 cuprefried beans (about 120 grams)
3-4corn tortillas

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Steps

1

Cook the chorizo in a skillet until it starts to brown, then add the beaten eggs. Stir and cook until the eggs are just set, making sure not to let them form a solid omelet.
2

If the tortillas have been refrigerated, warm them up so they’re flexible. Do the same with the refried beans. Spread a thin layer of beans on each tortilla, then add some egg and chorizo mixture—don’t overfill so you can roll them up easily.
3

Roll up each tortilla. The beans help hold the filling in place, making the taquitos firm and keeping them warm longer. To pack, use wax paper or a napkin and then wrap in aluminum foil. Your breakfast to go is ready.