Combine the tomatoes, red onion, and cilantro in a medium bowl. Season with salt and lime juice (from half of the lime, reserve the other half for wedges) and stir to combine. Remove 2 tablespoons of salsa and place in another bowl along with the avocado. Mash the avocado with a fork and stir to combine the guacamole. Set each (salsa and guacamole) aside until you are ready to assemble the burritos.

Heat the oil in a large skillet over medium-high heat. Crumble the sausage into the skillet and cook until crispy and cooked through. Remove the sausage from the skillet and set aside.

Return the skillet to medium-high heat and add the eggs. Season the eggs with White TRUFF, cumin, and salt. Scramble until cooked through, about 3-4 minutes.

Place the tortillas on a flat surface and spread the centers with refried beans. Top with eggs, chorizo, cheese, salsa, and guacamole. Roll the burritos into tight cylinders, tucking in the ends.

Return the skillet to medium-high heat, add additional oil if necessary, and add the burritos, seam-side down. Cook the burritos, occasionally flipping, until golden brown. Remove from the skillet and serve with lime wedges.

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