White plate with a burrito with an egg wrap.

Burrito Omelette

Sometimes it’s easier to not over-complicate things. This is literally a burrito with an egg tortilla.

If I could make this in an AirBNB in Mexico, you can make it in your home kitchen.

Be sure to use only the highest-quality, free-range, hormone-free, certified organic refried beans available to you.

It’s a joke. They’re smashed beans in a can. Use whatever you want.

Ground chorizo meat can be found at most Latin markets. If you can’t find ground meat, simply buy sausages and remove the casings.

If you happen to be in Edmonton, check out El Chorizo Latino. This stuff is the business.

This is all about the filling. Make the physical omelette in any style you like.

Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.

Season everything to taste with salt and pepper.

Disclaimer: Though unlikely, eating undercooked eggs can cause illness.

  • Butter
  • 2 tbsp Mexican Chorizo, ground
  • 1 tsp Onion, finely chopped
  • 1/4 clove Garlic, finely minced
  • 1/4 cup Refried Beans
  • Hot Sauce, to taste (Valentinas is the best for this)
  • 1 Egg, beaten
  • Cheese of your choice, preferably queso fresco, cheddar or pepper jack
  • Salt & Pepper, to taste
  • Guacamole, to serve
  1. Heat ground chorizo in a pan over medium heat.
  2. Add onions and cook until translucent. Stir in garlic and continue cooking until chorizo is well done.
  3. Add refried beans and hot sauce, stir to combine, season with salt and pepper. Remove from heat and set aside.
  4. In a clean pan, melt butter over medium-low heat. Add egg and cook until it begins to set, around 15 seconds. Top with cheese and continue cooking.
  5. Add chorizo mixture, cook until desired doneness, fold in preferred style, and serve.

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