Tuna Chorizo Breakfast Burrito
Ingredients
1 Tbsp chorizo seasoning* (or more based on personal preference)
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1 (3oz) single-serve Skipjack Wild Tuna pouch, undrained
2 tsp olive oil
2 eggs
1/2 cup canned black beans, drained and rinsed
1 large flour tortilla
1/4 cup shredded cheese (optional)
1/2 of an avocado, sliced
2 Tbsp salsa verde, or to taste
1-2 Tbsp chopped cilantro
1 tsp finely diced jalapeno (optional)
Fresh lime wedges (optional)
1 Tbsp chili powder
1 Tbsp garlic powder
1 Tbsp onion powder
1/2 Tbsp oregano
1 tsp smoked paprika
1 tsp cumin
1 tsp kosher salt
1/4 tsp black pepper
1/4 tsp coriander
Chorizo Seasoning* (makes 1/4 cup)
Directions
Mix together all ingredients for chorizo seasoning and set aside
In small bowl, gently blend tuna, with natural juices from the pouch, and chorizo seasoning. Set aside.
In a medium sized pan, heat olive oil and scramble the eggs until light and fluffy. Remove eggs from pan.
In the same pan, add black beans and seasoned tuna, lightly stirring until heated through.
Warm flour tortilla in a clean pan or in microwave.
Place shredded cheese (if using), scrambled eggs, black beans and tuna mixture, avocado slices, salsa verde, chopped cilantro, and diced jalapeno (if using) to the middle of tortilla.
Carefully roll up burrito, tucking in the corners.
Slice burrito in half and serve immediately with fresh lime wedges (if using).
