Breakfast Burrito with Chorizo, Black Beans, and Avocado

Finely dice 1/2 yellow onion, dice 1 red bell pepper into 1/4-inch pieces, mince 1 garlic clove, and finely chop 1 jalapeño pepper (remove seeds for less heat). Roughly chop 1/4 cup fresh cilantro. Grate 1/2 cup sharp cheddar cheese and set aside.

Drain and rinse 1 cup canned black beans. In a small saucepan over medium heat, add the beans with 1/4 teaspoon ground cumin, 1/4 teaspoon smoked paprika, and a pinch of salt. Add 2 tablespoons water and simmer for 8 minutes, stirring occasionally and lightly mashing some beans with the back of a spoon. Keep warm.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove 6 oz fresh chorizo from its casing and add to the hot pan, breaking it up with a wooden spoon. Cook for 5-6 minutes until browned and cooked through, stirring frequently. Transfer chorizo to a plate, leaving about 1 tablespoon of fat in the pan.

In the same skillet with chorizo fat, add the diced onion and bell pepper. Sauté over medium heat for 4-5 minutes until softened. Add minced garlic and jalapeño, cooking for 1 minute until fragrant. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Transfer vegetables to the plate with chorizo.

Crack 4 large eggs into a bowl, add 2 tablespoons whole milk, 1/4 teaspoon salt, and a pinch of black pepper. Whisk vigorously for 30 seconds until well combined and slightly frothy.

Wipe the skillet clean and return to medium-low heat. Add 1 tablespoon unsalted butter, swirling to coat the pan. Once butter foams, pour in the egg mixture. Let sit for 20 seconds, then gently push the eggs from the edges toward the center with a silicone spatula, tilting the pan to let uncooked egg flow to the edges. Continue for 3-4 minutes until eggs are softly scrambled with small, creamy curds. Remove from heat while still slightly wet.

Halve 1 ripe avocado, remove pit, and scoop flesh into a small bowl. Mash with a fork, add juice from 1/2 lime, a pinch of salt, and mix until chunky-smooth.

Warm 2 large flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable, or wrap in damp paper towels and microwave for 20 seconds.

Assemble burritos by laying each tortilla flat. In the center of each, layer half of the scrambled eggs, half of the chorizo-vegetable mixture, half of the black beans, 1/4 cup grated cheddar cheese, and half of the mashed avocado. Top with 2 tablespoons sour cream and chopped cilantro.

Fold the burrito by bringing the bottom edge up over the filling, folding in both sides tightly, then rolling away from you to create a tight cylinder. Place seam-side down.

Optional: Return burritos to the skillet over medium heat, seam-side down, and cook for 1-2 minutes per side until golden and crispy. Slice in half diagonally and serve immediately with remaining lime wedges and extra sour cream on the side.