10 mini burritos
10 regular size flour tortillas
1 can refried beans (I used the Zesty Salsa flavor)
8 ounces shredded cheddar cheese
8 eggs, scrambled
12 ounces (1 package) chorizo
2 tbsp butter, divided
Salt and pepper, to taste
Begin by cooking chorizo in a skillet at medium heat. While chorizo is cooking, melt butter in another skillet and scramble eggs with a bit of salt and pepper. When chorizo is finished, remove to paper plates to drain grease.
Once eggs are finished cooking, mix in the cheese (you can use less if you would like to make this healthier). The cheese will melt a bit into the eggs and make the burritos stick together better.
Finally, assemble burritos. To make tortillas pliable, heat in microwave for just about 10-20 seconds. Place each tortilla flat and spread beans onto tortilla with a butter knife. Add about 1 1/2 tablespoons of the egg mixture, then about 2 teaspoons of the chorizo. Fold the burrito securely. Cook in a bit of melted butter on each side, until just browned. Serve warm with a bit of salsa.