• 4 (8-inch) whole wheat tortillas
  • 1 large boiling potato, peeled, diced, and cooked
  • ¼ lb Mexican chorizo (casing removed, chopped, and cooked)
  • 4 eggs
  • 1/8 tsp pepper
  • 1 Tbsp olive oil
  • ½ cup coarsely grated Monterey Jack cheese
  • 1 avocado, sliced
  • 2 Tbsp salsa


1. Preheat oven to 350°F. Wrap tortillas in a large sheet of foil.

2. Heat tortillas in oven for 10 minutes. Meanwhile, mix potato and chorizo in a medium bowl.

3. In a small bowl, whisk eggs with 1 tsp water and pepper. Cook in oil in a skillet on low, stirring, until done.

4. Leaving room at edges, divide chorizo mixture, eggs, cheese, avocado, and salsa among tortillas. Roll up tortillas tightly. Slice in half.

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