Dairy-Free Breakfast Burrito with Chorizo and Sweet Potato

Instructions

1. 1Place a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil.
2. 2Add the about 450 g of chorizo sausage, removed from casing, to the hot skillet. Cook, breaking it up into small pieces with a spoon, until it is browned and no longer pink, about 5-7 minutes.
3. 3Add the 1 large sweet potato, peeled and cut into 1.27 cm cubes, the 1 cup of diced onion, and the 1 cup of diced bell pepper to the skillet with the chorizo. Stir everything together. Cover the skillet and cook until the sweet potato is tender when pierced with a fork and the vegetables are softened, about 8-10 minutes, stirring occasionally.
4. 4Stir in the 1 can (about 425 g) of black beans, rinsed and drained, and the 1 cup of corn kernels. Cook for another 5 minutes, stirring occasionally, until everything is heated through.
5. 5While the filling is cooking, warm the 4 large flour tortillas. You can do this by heating them one at a time in a dry skillet over medium heat for about 30 seconds per side until pliable, or by following the microwave instructions on the packaging if available.
6. 6Spoon about one-quarter of the chorizo and sweet potato mixture into the center of each warm tortilla. Top with 1/4 cup of the 1/2 cup salsa and a dollop of dairy-free sour cream, if using.
7. 7Fold in the sides of each tortilla, then roll it up tightly from the bottom to create a burrito. Serve immediately.

Substitutions

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