Big Ole Tex-Mex Burrito Omelet

    Ingredients For the Sauce:

    • 1 pound tomatoes, husked, rinsed and quartered
    • 1 medium onion, quartered
    • 1 jalapeno pepper, halved
    • 2 tablespoons extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 1 small bunch fresh cilantro

    Ingredients For the Omelet:

    • 1 link Mexican chorizo casing removed
    • 1/2 teaspoon ground cumin
    • Pinch of cayenne pepper
    • Pinch of paprika
    • 1 cup mixed canned beans (pinto, cannellini, and/or black beans), drained and rinsed
    • Kosher salt and freshly
    • 1 green bell pepper, chopped
    • 8 large eggs, beaten
    • 1 tablespoon canna-milk (see #41cBlog for recipe)
    • 1 tablespoon unsalted canna-butter (see #41cBlog for recipe)
    • 1/2 cup shredded pepper jack cheese
    • Mexican crema or sour cream, thinned with half-and-half, for garnish
    • 1 plum tomato, seeded and chopped, for garnish


    1. Make the sauce: Preheat the oven to 400° F. Toss the tomatoes, onion, jalapeno, and olive oil on a baking sheet and season with salt and black pepper. Roast until browned, about 45 minutes. Puree in a blender with the cilantro, thinning with water as needed. Season with salt.
    2. Meanwhile, prepare the omelet: Cook the chorizo in a large nonstick skillet over medium-high heat until crisp, breaking it up, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Stir the cumin, cayenne, and paprika into the drippings in the skillet. Add the beans and sauté until soft, about 5 minutes. Season with salt and black pepper, then add the bell pepper and cook for 1 to 2 more minutes. Transfer to a bowl.
    3. Whisk the eggs and milk in another bowl. Wipe out the skillet, reduce the heat to medium, and add 1/2 tablespoon butter. Pour half of the egg mixture into the skillet and cook until the center is no longer liquid, loosening the edges with a rubber spatula and tilting the skillet to let the uncooked egg run underneath. Shake the pan to loosen the omelet, then spoon half of the bean mixture, chorizo, and cheese down the center. Fold in both sides to cover the filling, then flip the omelet so it is seam-side down and cook 1 more minute. Repeat with the remaining butter, egg mixture, and fillings to make another omelet. Top with the tomato sauce and garnish with the crema and tomato.


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