Authentic Breakfast Burritos

In a Pan over medium-high heat, pour oil and allow a few seconds to warm up and add the soyrizo. Cook for about 8 min stirring constantly and breaking all the lumps apart.

In a medium bowl, crack the eggs on a flat surface and whisk until well incorporated. Season with salt and pepper. 4 eggs are for about equal parts soyrizo to egg ratio. 6 eggs will me more eggs than soyrizo.

Lower the heat and spread the crispy soyrizo towards the edges of the pan and pour the eggs in the middle, scraping the bottom gently and incorporating the soyrizo little by little. Cook until desired doneness.

Warm up the tortillas on a clean flat pan and keep warm until the soyrizo con huevo is ready.

On a plate or cutting board, place a warm tortilla, shear about a tablespoon of mashed beans. Add a small amount (2 tbsp) of the soyrizo con huevo, sprinkle some cheese and its ready to roll.

To roll the burritos, fold over one side to cover the filling and press gently to create a pocket. Fold over both ends on the right and left of the pocket and finish rolling the remaining. The folds are to prevent the filling from coming out of the burrito.

Return the rolled burritos on to the dry clean flat pan to get an extra crisp on the outside!