Breakfast Burrito

Directions

1. In a large bowl, combine the shredded hash browns, Hatch chiles, and melted butter. Mix well.

2. In another bowl, whisk together the eggs, Mexican salsa, and Mexican crema.

3. Preheat your griddle to medium-high heat.

4. Heat the black beans in a small pot on the corner of the griddle.

5. Oil one side of the griddle, then spread the hash brown mixture onto it. Season with Big Poppa’s Jallelujah Jalapeño Seasoning and cook until golden brown.

6. On another side of the griddle, add some oil and cook the chorizo, seasoning with more Jallelujah Jalapeño Seasoning. Break it up as it cooks.

7. Cook your bacon until crispy, then set aside.

8. Scramble the eggs to your desired consistency.

9. Butter the griddle and warm the flour tortillas.

10. Assemble the burritos by layering chorizo, hash browns, black beans, scrambled eggs, bacon, and shredded cheese onto each tortilla. Roll tightly into burritos and sear on the griddle to seal.

11. Top each burrito with sliced avocado, taco sauce, Mexican crema, and a sprinkle of cotija cheese.