Breakfast Crunchwrap

Instructions

1. Step 1: In a large bowl, whisk together eggs and a pinch of salt. Set aside.
2. Step 2: In a large skillet, cook chorizo over medium-high heat, breaking up with a spoon, until browned, about 5 minutes. Drain on paper towels.
3. Step 3: In the same skillet, add a little oil if necessary, then pour in eggs. Scramble until cooked through, about 3-4 minutes. Season with salt and pepper to taste.
4. Step 4: In a large pan or griddle, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
5. Step 5: To assemble Crunchwraps, lay a tortilla on a flat surface, then spread a spoonful of refried black beans down the center of the tortilla, leaving a 1-inch border around edges.
6. Step 6: Add scrambled eggs, chorizo, cheese, and tortilla strips on top of the beans.
7. Step 7: Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll the Crunchwrap up tightly. Repeat with remaining ingredients.
8. Step 8: Serve immediately with salsa and sour cream, if desired.