|Flour tortillas||12 Large|
|Sesame oil||2 Tablespoon|
|Beef chorizo/Pork chorizos||1 Pound, removed from casings (Mexican Sausage)|
|Eggs||3 , lightly beaten|
|Canned refried beans||30 Ounce (1 Can, 1 Pound 14 Ounce)|
|Grated cheddar cheese/Grated monterey jack cheese||1 Cup (16 tbs)|
|Green salsa||7 Ounce (1 Can)|
|Sour cream||1 Cup (16 tbs)|
|Cilantro||1⁄2 Bunch (50 gm), snipped|
Preheat oven to 350°F.
Wrap tortillas in foil and place in oven until moist and pliable, about 5 minutes.
Heat oil in large skillet.
Add chorizos and cook over medium heat until brown; drain well.
Add eggs; cook and stir until set.
Remove from heat.
To make burritos, assemble ingredients on each tortilla in following order: 3 to 4 tablespoons beans, 1 heaping tablespoon cheese, 2 to 3 teaspoons salsa (depending on spici-ness desired), 1 heaping tablespoon chorizo-egg mixture.
Roll or fold envelope-style and place seam side down on serving platter.
Dollop with sour cream, garnish with cilantro and serve.