Ingredients

• 0.5 pounds chorizo
• 0.5 poblanos pepper , chopped
• 0.5 yellows onion , chopped
• 0.5 reds bell pepper , chopped
• 2 Yukons gold potatoes
• 4 large eggs
• 0.33 cups half-and-half
• salt and pepper to taste
• 2 tablespoons butter
• 0.25 cups shredded cheese , any kind
• 4 burrito-sized flour tortilla

Instructions

1. 1 Heat a large skillet over medium heat. Add chorizo, poblano pepper, onions, and red bell pepper. Cook until vegetables are tender, 5 to 7 minutes. Remove skillet from heat.
2. 2 In a microwave-safe bowl, cook potatoes with a small amount of water until fork tender, 7 to 10 minutes, stirring halfway through; drain. Stir potatoes into chorizo mixture.
3. 3 Meanwhile, whisk eggs, half-and-half, salt, and pepper together in a large bowl.
4. 4 Heat butter in a skillet over medium heat. Add egg mixture and scramble until eggs are cooked, about 3 minutes. Remove eggs from heat. Fold in cheese.
5. 5 Spoon chorizo mixture in a line across the middle of a tortilla, then add a layer of scrambled eggs. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling creating a burrito.

Nutrition per serving