This recipe is inspired by Serious Eats’ Crusty Torta With Black Beans And Chorizo. I love chorizo and avocado so I wanted to try this, give it a lighter spin, make a burrito instead of a torta.
4 ounces fresh Mexican chorizo, casings removed
1 fifteen-ounce can fat-free refried black beans
3 ounces part-skim queso fresco
1 avocado, peeled and sliced
Sliced black olives
Romaine lettuce, diced
Hot sauce (I used sriracha)
Toss the chorizo into a large skillet over medium heat. Cook for about 8 minutes or until the fat has rendered, breaking up the meat until it is crumbly.
Dump in the whole can of refried beans into the skillet. Stir until combined and cook for 10 minutes at a simmer. Add a little water if it becomes too dry. Season with salt to taste.
Warm a tortilla on a stove burner. After tortilla is warmed up, you are ready to assemble your burrito.
Smooth the chorizo-bean mixture onto the center of the tortilla. Place diced lettuce, crumbed queso freso, sliced black olives, and slices of avocado on top. Lightly salt the avocado to bring out the taste. Wrap up the tortilla into a burrito.
If you want more spiciness to your burrito, add some hot sauce. I added Sriracha to mine and it was fantastic!