About five or six small burritos. The amounts are approximate, just like I made them.
- 6 eggs
- 1 packet of pre-seasoned chorizo
- A couple handfuls of shredded cheese
- Small uncooked flour tortillas
- Chopped onion and tomato
- Salt and pepper for the eggs
- Cook the chorizo. Add the chopped onion and tomato as it cooks.
- Make the eggs separately. Season them with salt and pepper. Keeping them separate helps the eggs stay less greasy.
- Cook the tortillas. These start out uncooked, so give them their own turn in the pan.
- Fill and wrap. Add chorizo, eggs and shredded cheese to each tortilla, then roll it up. Mine ended up somewhere between a large taco and a small burrito.
I wrapped extras in foil for later. If you're reheating one in a microwave, remove the foil first.