MEXICAN BREAKFAST: CHORIZO Y NOPALES BREAKFAST BURRITOS | Jai
MEXICAN BREAKFAST: CHORIZO Y NOPALES BREAKFAST BURRITOS
15 mins prepServes 5
These Chorizo y Nopales Breakfast Burritos are high protein, low calorie, freezer friendly, and easy to make. They are perfect for a grab-and-go option on busy mornings and are much cheaper than store-bought frozen burritos.
1. Slice nopales and 1/4 of the onion into bite-sized pieces. Reserve the other 1/4 of the onion.
2. Add nopales, the 1/4 white onion, 2 garlic cloves, and 1 tbsp salt to a pan.
3. Cook for 10 minutes, stirring often. The nopales will release “baba” (slime) as they cook. Turn off the heat when they have changed to a dark green color.
4. Remove the onion and garlic cloves. Rinse the nopales under cold water until there is no “baba.” Put aside.
5. In a pan, cook the chorizo for 4 minutes, breaking it apart.
6. Mix in the remaining chopped onions and nopales. Mix well and cook for an additional 4 minutes.
7. Add in the egg whites and a pinch of salt, and combine. Turn off the heat when the egg whites are fully cooked (about 3-4 minutes). Let it cool for 5 minutes.
8. Warm up your tortillas for 30 seconds on each side.
9. Add about 2/3 cup (1/5 of the mixture) of the chorizo and nopales to each tortilla along with 28 grams (or 1/4 c) of fat-free mozzarella cheese.
10. Roll and wrap in plastic and foil to avoid freezer burn. They are good for 3 months in the freezer.
11. To warm up, loosely wrap the tortillas in a damp paper towel and place in the microwave for 2:30-3:00. You can then toast on a comal with some oil spray!
