Chorizo, Bean, and Egg Breakfast Burritos Recipe

Cook Mama Julia Chorizo in 12-inch nonstick skillet over medium heat, stirring occasionally to break up the pieces, and beginning to brown, about 8 minutes. Transfer cooked Mama Julia Chorizo to a bowl while leaving 2-3 Tablespoons of fat in the skillet.
Beat eggs in a bowl with a fork to combine the whites and yolks. Add eggs to fat in skillet and cook over medium heat, using rubber spatula to scrape along bottom and sides of skillet until eggs begin to clump, about 2 minutes.
Reduce heat to low and fold eggs until fully cooked, about 1 minute. Take off heat and fold in cooked Mama Julia Chorizo, and cheddar cheese, if using.
Wrap tortillas in damp dish towel or paper towel and microwave until warm and pliable. Heat Mama Julia Refried Beans according to directions on pouch and spread 2-3oz across the center of the tortilla. Mound egg mixture over the top of the Mama Julia Refried Beans. Fold sides of tortilla and then bottom, pulling firmly to tighten around filling.

Chorizo, Bean, and Egg Breakfast Burritos