Idaho® Potato Chorizo Healthy Breakfast Burritos

Ingredients:

For Homemade Salsa Verde:

• 5 tomatillos
• 2 teaspoons fresh lime juice
• 1 clove garlic
• 3 scallions, chopped
• 3 tablespoons fresh cilantro

For Potato Chorizo Filling:

• 1 tablespoon avocado oil
• 2 large Idaho® Russet Potatoes, diced
• 3 links chorizo (equals about a cup of chopped chorizo), chopped
• Salt and pepper to taste

Filling Options:

• Flour tortillas
• Shredded cheese
• Sour cream
• Scallions
• Jalapeños
• Black beans
• (Anything you like in your burritos!)

Directions:

For Homemade Salsa Verde:

1. Preheat oven or toaster oven to 375°F degrees.
2. Remove the core and stem area from the tomatillos.
3. Place the tomatillos in a baking dish lined with foil and bake for 15 minutes until softened. Allow to cool 10 minutes while potatoes are cooking.
4. Add all ingredients to a Cuisinart and blend well.

For Potato Chorizo Filling:

1. In a large skillet, heat avocado oil on medium heat.
2. Add potatoes and cook for 10 minutes.
3. Add chorizo and cook an additional 10 minutes until the potatoes are browned (depending on how thick you cut your potatoes, this may take longer). Season with salt and pepper to taste.

Burrito Construction:

1. Time to heat the tortillas. You can do this via the microwave, or heat each individual tortilla in a pan. If using a pan, heat a skillet on medium heat and drop a tortilla in. Cook 1-2 minutes on each side.
2. If you are freezing your breakfast burritos, lay a piece of plastic wrap down on a plate. Fill with potato chorizo mixture. Add your favorite toppings and drizzle with fresh salsa verde.
3. Roll the burrito by folding over the short sides over the mixture. Next, pull one side of the tortilla over the filling. Repeat with the other side and roll the burrito in plastic. Put the burritos in a freezer bag and freeze until you need them.