Nothing beats a good breakfast burrito for convenience and portability in the morning. Eggs scrambled in our Fresh to Market Enchilada Sauce give this version an extra infusion of flavor. 

Preparation

Heat oven to 400°F.

Toss the potatoes with salt and olive oil, and roast until tender and golden brown.

Combine the eggs with the enchilada sauce. Melt butter in a nonstick pan and cook the egg mixture as though making scrambled eggs.

Heat refried beans and chorizo. Heat tortillas in a skillet or on a grill.

To assemble each burrito, layer the beans, potatoes, chorizo, cooked eggs, shredded cheese and cilantro in the center of the tortilla, leaving 1 inch on each side. Fold the sides of the burrito almost to the center and then roll tightly from front to back. Serve immediately, or pack and refrigerate if meal prepping.