Big Ole Tex-Mex Burrito Omelet

Name: Big Ole Tex-Mex Burrito Omelet
Prep time: 1 h 17 min
Cook time: 1 h 17 min
Total time: 1 h 17 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 pinch Pinch of cayenne pepper; 1 link Mexican chorizo casing removed; 8 larges eggs, beaten; 1 small bunch fresh cilantro; 1 green bell pepper, chopped; 1 teaspoons ground cumin; 1 jalapeno pepper, halved; 4 servings Kosher salt and freshly; 4 servings Kosher salt and freshly ground black pepper; 237 milliliters mixed canned beans (pinto, cannellini and/or black beans), drained and rinsed; 1 Tbsp milk; 2 Tbsps extra-virgin olive oil; 1 pinch Pinch of paprika; 118 milliliters shredded pepper jack cheese; 1 plum tomato, seeded and chopped, for garnish; 4 servings Mexican crema or sour cream, thinned with half-and-half, for garnish; 454 grams tomatillos, husked, rinsed and quartered; 1 Tbsp unsalted butter; 1 medium Vidalia onion, quartered

You can never have too many main course recipes, so give Big Ole Tex-Mex Burrito Omelet a try. One serving contains 490 calories, 25g of protein, and 32g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of eggs, cayenne pepper, bell pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 17 minutes. It is a budget friendly recipe for fans of Mexican food. It is a good option if you're following a gluten free diet.

Instructions

Make the sauce: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, jalapeno and olive oil on a baking sheet and season with salt and black pepper. Roast until browned, about 45 minutes. Puree in a blender with the cilantro, thinning with water as needed. Season with salt.

Ingredients you will need

Salt And Pepper

Tomatillos

Olive Oil

Cilantro

Jalapeno Pepper

Onion

Sauce

Water

Salt

Equipment you will use

Baking Sheet

Blender

Oven

Meanwhile, prepare the omelet: Cook the chorizo in a large nonstick skillet over medium-high heat until crisp, breaking it up, 4 to 5 minutes.

Ingredients you will need

Chorizo

Equipment you will use

Frying Pan

Transfer to a paper-towel-lined plate. Stir the cumin, cayenne and paprika into the drippings in the skillet.

Ingredients you will need

Ground Cayenne Pepper

Paprika

Cumin

Equipment you will use

Frying Pan

Add the beans and saute until soft, about 5 minutes. Season with salt and black pepper, then add the bell pepper and cook 1 to 2 more minutes.

Ingredients you will need

Salt And Pepper

Bell Pepper

Beans

Transfer to a bowl.

Equipment you will use

Bowl

Whisk the eggs and milk in another bowl. Wipe out the skillet, reduce the heat to medium and add 1/2 tablespoon butter.

Ingredients you will need

Butter

Egg

Milk

Equipment you will use

Frying Pan

Whisk

Bowl

Pour half of the egg mixture into the skillet and cook until the center is no longer liquid, loosening the edges with a rubber spatula and tilting the skillet to let the uncooked egg run underneath. Shake the pan to loosen the omelet, then spoon half of the bean mixture, chorizo and cheese down the center. Fold in both sides to cover the filling, then flip the omelet so it is seam-side down and cook 1 more minute. Repeat with the remaining butter, egg mixture and fillings to make another omelet. Top with the tomatillo sauce and garnish with the crema and tomato.

Ingredients you will need

Tomatillos

Chorizo

Butter

Cheese

Tomato

Mexican Crema

Shake

Egg

Equipment you will use

Frying Pan

Spatula

Photograph by Stephanie Foley

Equipment

Ingredients

Servings:

1pinch

Pinch of cayenne pepper 1link

Mexican chorizo casing removed 8larges

eggs, beaten 1small bunch

fresh cilantro 1

green bell pepper, chopped 1teaspoons

ground cumin 1

jalapeno pepper, halved 4servings

Kosher salt and freshly 4servings

Kosher salt and freshly ground black pepper 237milliliters

mixed canned beans (pinto, cannellini and/or black beans), drained and rinsed 1Tbsp

milk 2Tbsps

extra-virgin olive oil 1pinch

Pinch of paprika 118milliliters

shredded pepper jack cheese 1

plum tomato, seeded and chopped, for garnish 4servings

Mexican crema or sour cream, thinned with half-and-half, for garnish 454grams

tomatillos, husked, rinsed and quartered 1Tbsp

unsalted butter 1medium

Vidalia onion, quartered

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Sandhi Sanford and Benedict Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 65 dollars per bottle.