Ingredients

Ingredients

• 1 tablespoon olive oil
• 1 pound crumbled chorizo sausage
• 1 poblano pepper, stemmed, seeded and sliced into 1/4-inch strips
• 2 tablespoons unsalted butter
• 6 large eggs
• 3 tablespoons heavy cream
• 1/4 teaspoon Essence, recipe follows
• 1/4 teaspoon salt

• 1/8 teaspoon fresh ground black pepper
• 8 (12-inch) flour tortillas, lightly toasted and kept warm until ready to use
• 1 cup Monterey Jack cheese, divided
• 2 cups cooked black beans, divided
• 2 cups cooked yellow rice, divided
• 1 cup sour cream, divided
• Salsa, recipe follows
• 1/2 cup pickled jalapenos, for serving

EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper

• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

SALSA:

• 4 large tomatoes, about 2 1/2 pounds, seeded and roughly chopped
• 3/4 cup chopped white onions
• 5 teaspoons minced garlic
• 4 serrano peppers, stems and seeds removed, minced

• 1/4 cup chopped fresh cilantro leaves
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt

Description

Cooking Channel Serves Up This Big Breakfast Burritos Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

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