Chorizo ​​Breakfast Burrito

Ingredients:

• 2 medium tomatillos (about 100g), peeled and washed
• 1 jalapeño (remove seeds to reduce heat)
• 1 small red onion, cut into 4 pieces
• 2 cups coarsely chopped fresh cilantro (leaves and soft stems)
• Juice of 1 lime
• 110 g dry-cured chorizo ​​sausage, thinly sliced
• 3.5 cups frozen grated or diced potato fries (about 1 pound)
• 4 large eggs, lightly beaten
• 1 can (450 g) lightly salted refried beans
• 4 corn tortillas, 25 cm in diameter, warm
• 1 tbsp. grated mozzarella (about 110 gr.)

Preparation:

1. Preheat oven to broil. Place the tomatillos, jalapeños, and red onion on a baking sheet and broil, stirring once, until the vegetables are charred, about 10 minutes.
2. Place the vegetables in a blender and add the cilantro, lime juice, 1/4 cup water, 3/4 teaspoon salt, and a few grinds of freshly ground black pepper; blend until smooth.
3. Meanwhile, in a large nonstick skillet over medium heat, cook the sausage, stirring occasionally, until crispy, about 2 minutes. Transfer with a slotted spoon to a large bowl.
4. Add the potatoes to the remaining fat in the pan, cover, and cook, stirring once, until golden brown, 8-10 minutes. Transfer to the bowl with the chorizo ​​and toss to coat.
5. Add the eggs to the pan and cook over medium heat, stirring, for about 1 minute. Transfer the scrambled eggs to a bowl and cover. Wipe out the pan and add the beans; heat through. Season with salt and pepper to taste.
6. Place beans in the center of each tortilla and top with fried potatoes, chorizo, scrambled eggs, and cheese. Fold the bottom edge of the tortilla over the filling, then fold the sides inward and roll into a burrito. Serve with tomatillo salsa.