Photo of Wild Planet Tuna Chorizo Breakfast Burrito

Tuna Chorizo Breakfast Burrito

Image of Tuna Chorizo Breakfast Burrito


Tuna Recipes




  • 1 Tbsp chorizo seasoning* (or more based on personal preference)

  • 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)

  • Chorizo Seasoning* (makes 1/4 cup)

  • 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



  1. Mix together all ingredients for chorizo seasoning and set aside

  2. In small bowl, gently blend tuna, with natural juices from the pouch, and chorizo seasoning. Set aside.

  3. In a medium sized pan, heat olive oil and scramble the eggs until light and fluffy. Remove eggs from pan.

  4. In the same pan, add black beans and seasoned tuna, lightly stirring until heated through.

  5. Warm flour tortilla in a clean pan or in microwave.

  6. 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.

  7. Carefully roll up burrito, tucking in the corners.

  8. Slice burrito in half and serve immediately with fresh lime wedges (if using).

Image of Tuna Chorizo Breakfast Burrito