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A chorizo burrito topped with diced pineapple, red peppers, and white sauce sits on a white plate. Slices of avocado are on the side. A fork rests on the plate, and the dish is placed on a wooden board.
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Chorizo Burritos

Crispy-edged chorizo, creamy refried beans, and melty Monterey Jack wrapped in warm tortillas and baked until golden. A bright pineapple salsa and a drizzle of cilantro lime crema balance every bite.
Prep Time30 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: 4th of July, Cinco de Mayo, Memorial Day, summer
Servings: 6 burritos
Author: Marissa Stevens

Ingredients

For the Fresh Pineapple Salsa

  • 1 1/2 cups diced fresh pineapple
  • 1/2 small red bell pepper finely chopped
  • 1/4 cup finely diced white onion
  • 1/2 small jalapeño seeded and minced, (recipe note #1)
  • 1 tablespoon fresh lime juice about 1/2 lime, or more for a tangier salsa
  • 2 tablespoons finely chopped fresh cilantro plus more for garnish
  • kosher salt and freshly ground black pepper to taste

For the Cilantro Lime Crema

  • 1/2 cup sour cream or Mexican crema
  • 1/2 medium lime juice and zest
  • 2 tablespoons finely chopped fresh cilantro
  • 1/2 teaspoon minced fresh garlic ~1/2 clove
  • 1/4 teaspoon kosher salt

Chorizo Burritos

  • 1 pound Mexican chorizo bulk raw chorizo or raw chorizo sausages with casing removed
  • 1 can refried beans or ~1 1/2 cups Homemade Refried Beans or Refried Black Beans
  • 6 10-inch flour tortillas
  • 6 ounces shredded Monterey Jack cheese
  • 1 avocado thinly sliced
  • lime wedges optional for serving

Instructions

To Make Pineapple Salsa

  • Combine first 6 ingredients in a medium bowl (pineapple through cilantro) and stir to combine. Season to taste with salt and pepper. Set aside or cover and refrigerate if making well in advance.
    1 1/2 cups diced fresh pineapple, 1/2 small red bell pepper, 1/4 cup finely diced white onion, 1/2 small jalapeño, 2 tablespoons finely chopped fresh cilantro, 1 tablespoon fresh lime juice, kosher salt and freshly ground black pepper

To Make Cilantro Lime Crema

  • In a small bowl, whisk together sour cream, lime juice and zest, cilantro, garlic and kosher salt until smooth. Cover and refrigerate.
    1/2 cup sour cream, 1/2 medium lime, 2 tablespoons finely chopped fresh cilantro, 1/2 teaspoon minced fresh garlic, 1/4 teaspoon kosher salt

To Make Chorizo Burritos

  • Preheat oven to 350℉
  • Line rimmed baking sheet with parchment paper.
  • Brown chorizo in a large skillet over medium heat, breaking up the meat with a wooden spoon until cooked through with a few crispy edges; drain excess fat. Remove from heat.
    1 pound Mexican chorizo
  • When you're ready to assemble burritos, heat a heavy, dry skillet over medium high heat until hot. Add one tortilla and cook 15 to 30 seconds on each side until warm and pliable. Transfer to plate and repeat with remaining tortillas, stacking as you go to keep warm.
    6 10-inch flour tortillas
  • Assemble Burritos: spread a scant 1/3 cup of the beans down the center of one warm tortilla; top with 1/6 of the chorizo and sprinkle on 1/6 of the cheese. Fold bottom side of tortilla over toppings; then fold both sides of tortilla toward the center and roll into a tight cylinder. Repeat with remaining tortillas. (recipe note #2)
  • Arrange burritos, seam side down, on prepared baking sheet and bake 10 to 15 minutes, or until cheese melts and filling is hot. (For softer burritos or to make them portable, wrap individually in foil before placing on baking sheet.)
  • Serve with desired amount of pineapple salsa over burritos and drizzle with Cilantro Lime Crema. Serve with sliced avocado and lime wedges if desired.

Notes

  1. I recommend wearing gloves when cutting raw jalapeños - the juice can be very irritating to skin.
  2. If you assemble the burritos in advance, you can wrap them in foil and refrigerate. Then warm on a parchment lined, rimmed baking sheet in a 350˚F oven for 20 to 25 minutes, or until hot all the way through. Or heat them directly (not wrapped in foil) in a dry skillet over medium heat, 5 to 8 minutes per side until heated through.
  3. You can also assemble and freeze these (do not bake) by wrapping them individually in foil once they've cooled. Transfer to a freezer safe container or plastic bag. To reheat, place frozen burritos on a baking sheet and heat in a 350˚F oven for 45 to 60 minutes until hot. Serve with toppings as desired.
  4. If you plan to serve these burritos with lime wedges, you'll need an additional lime.

Nutrition

Calories: 697kcal | Carbohydrates: 53g | Protein: 27g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 84mg | Sodium: 1571mg | Potassium: 379mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1076IU | Vitamin C: 36mg | Calcium: 361mg | Iron: 4mg

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