With the addition of fiesta nacho cheese soup, this quick and simple egg and sausage bake has a slight zest.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 8 burritos |
Ingredients
- 1 tablespoon oil
- 1 (8 ounce) package portobello mushrooms, chopped
- 1 onion, diced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, drained and 2 tablespoons juice reserved
- 1 tablespoon chorizo sausage spice seasoning (such as Chimayo Chorizo Sausage Spice by Savory Spice Shop®)
- 1 (16 ounce) bag chopped fresh spinach
- 8 (10 inch) flour tortillas, warmed
Instructions
- Heat oil in a skillet over medium heat until sizzling. Add mushrooms and onion and cook until mushrooms begin to soften, about 5 minutes. Add beans, diced tomatoes, and 2 tablespoons reserved tomato juice. Season with chorizo sausage seasoning and cook, stirring constantly, about 4 minutes. Add spinach and cook until wilted, about 5 minutes.
- Add a few tablespoons of the vegetable mixture to the middle of a warmed tortilla. Fold in the outer edges, beginning at the middle edge of tortilla, and fold inward towards the filling; continue rolling until filling is enclosed. Repeat with remaining tortillas and filling.
- If you don’t have the chorizo seasoning mix specified, you may use a mixture of chili powder, salt, sugar, Mexican oregano, cumin, garlic, and black pepper.
Reviews
Made it as written, but was a little heavier handed with the spice mixture. Really enjoyed this, will make again, next time as a tostada with a little lettuce, avocado, and lime. Delicious!
The hint about the spices was very helpful! Wonderful flavors.