Chorizo y Papas Breakfast Burritos Recipe | Vegetarian Times Skip to main content

Chorizo y Papas Breakfast Burritos

These make a great on-the-go breakfast or sit-down brunch. Serve with light sour cream and salsa.



Ingredient Line: 
3 tsp. canola oil
Ingredient Line: 
1 medium russet potato, diced
Ingredient Line: 
1 8-oz. pkg. soy chorizo
Ingredient Line: 
4 extra-large eggs
Ingredient Line: 
4 8-inch whole-wheat tortillas, warmed
Ingredient Line: 
2 green onions, thinly sliced (ΒΌ cup)


1. Heat 2 tsp. oil in skillet over medium-high heat. Arrange diced potato in single layer in pan. Cook 7 minutes, or until golden, turning once. Move potato to side of pan. Add remaining 1 tsp. oil to opposite side of pan, then add soy chorizo; cook 1 minute, crumbling with spatula. Stir potato and chorizo together; cook 2 minutes more, or until potato is tender. Transfer to bowl, and cover.

2. Wipe out skillet, spray with cooking spray, and heat over medium heat. Crack eggs in pan, and cook 2 minutes, or until whites are set, turning once for over easy.

3. Lay eggs in centers of warmed tortillas. Divide potato mixture among tortillas, and top with green onions. Roll up tortillas, leaving one end open.

Nutrition Information: 

20 g
Total Fat: 
16 g
Saturated Fat: 
2 g
38 g
208 mg
515 mg
6 g
4 g
Makes 4 burritos

Comments on this Recipe

This recipe is absolutely delicious. I used Field Roast grain sausage and everything else was according to VT's suggestions. My husband and I were in heaven!

Soy chorizo.... haven't got a clue where I can buy that in the Netherlands (or the UK, then I could ask friends to buy it for me)