Chorizo & Black Bean Breakfast Burritos (Oamc) - cooking recipe

Ingredients

1 tablespoon olive oil
1 lb chorizo sausage, removed from casing
1 green bell pepper, seeded and diced
2 tablespoons butter
18 eggs, beaten
1 tablespoon adobo seasoning (or salt & pepper to taste)
1 (14 1/2 ounce) can black beans, rinsed & drained
16 ounces pico de gallo, drained
2 cups chihuahua cheese or 2 cups cheddar cheese, shredded
20 (8 inch) flour tortillas (I use whole wheat)

Preparation

In a deep pan, heat the oil over medium-high heat. Add sausage and bell pepper; cook for about 8-10 minutes, crumbling the sausage every now and then. When sausage is cooked through, remove from pan and drain of fat.
Wipe the grease from the pan, then melt the butter over medium-high heat. Add the beaten eggs and Adobo Seasoning (or salt & pepper), and cook for 8-10 minutes, stirring often, until the eggs are scrambled and cooked through. Remove from heat.
Add the drained black beans and pico de gallo to the pot. Stir to combine well.
Now, prepare your burritos. Warm tortillas in microwave for 30 seconds until warm and flexible. Place 3/4 cup scrambled egg mixture into lower center of tortilla. Top with about 1 1/2 tablespoons of cheese. Roll up tortilla into a burrito. Repeat with each tortilla, until done.
Wrap each burrito in plastic wrap, and store all of them in a large container or zip-lock bag in the freezer.
When ready to eat, remove frozen burritos from wrapping and then wrap in a paper towel. Heat in microwave for about 2 1/2 minutes.