Crispy Cheese Burritos with Chorizo and Eggs

When Richard Chang was chef and owner of Tacos La Tehuanita truck in Los Angeles, he wowed crowds with his burnt-cheese-roll taco, made by griddling cheese until crisp and rolling it up around various fillings. This version pairs chorizo-studded black beans and eggs with creamy avocado for richness.

Nutrition Information

127 Calories

32g Carbohydrates

28g Protein

395mg Potassium

9g Fiber

3g Sugar

Ingredients

2 tablespoons canola oil, divided
4 ounces fresh Mexican chorizo
¼ cup finely chopped white onion, plus more for serving
¾ cup drained and rinsed canned black beans
2 tablespoons finely chopped unseeded jalapeño, plus thin jalapeño slices, for serving
2 tablespoons chopped fresh cilantro, plus cilantro leaves, for serving
Pinch of kosher salt, plus more to taste
Black pepper, to taste
6 large eggs
8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
4 (8-inch) flour tortillas
1 small Hass avocado, cut into 8 wedges
Tomatillo salsa