Epic Scrambler Burrito

Instructions

1. Step 1: In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
2. Step 2: Add the diced onion, minced garlic, and diced red bell pepper to the skillet. Cook until the vegetables are tender, about 5 minutes.
3. Step 3: In a large bowl, whisk together the eggs and a pinch of salt. Pour the eggs over the chorizo and vegetable mixture in the skillet. Scramble the eggs until they are cooked through, breaking them up into small curds.
4. Step 4: Stir in the black beans and cook for 1-2 minutes, until heated through.
5. Step 5: Warm the large flour tortilla by wrapping it in a damp paper towel and microwaving for 20-30 seconds.
6. Step 6: Assemble the burrito by spooning the scrambled egg and chorizo mixture onto the center of the tortilla, leaving a 1-inch border around the edges. Sprinkle the shredded cheese and chopped cilantro on top.
7. Step 7: Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll the burrito up tightly. Brush the tortilla with a little oil or butter to help it brown.
8. Step 8: Serve the burrito hot, sliced in half if desired.