I love Chorizo. I love it with scrambled eggs, in rice dishes, as a filler for everything from Omelettes to Tacos. Chorizo-filled burritos are the absolute best! Grilled Spicy Chorizo-Bean Burrito Supreme and Grilled Beef and Chorizo Spicy Burritos are two of our favorite.
Recently, I wanted to make my Chorizo-Bean Burritos, but with even more “kick”. That’s when I remembered a spread that I’ve used with Grilled Cheese Quesadillas that rocks. It’s a mixture of mayonnaise and spices that is so easy to make and really kicks things up a few degrees.
All I can say is oh wow! If (and that’s a big if) you happen to have a burrito or two left over, wrap them tightly in plastic wrap and stick em in the fridge. These warm up nicely in the microwave for a great lunch the next day. If you wanted to, you could make up a batch of these burritos on the weekend to enjoy on the go later in the week.
Spicy Spread Chorizo-Bean Burritos
1 lb Chorizo, bulk
1 Can Refried Beans
In a cast iron skillet over medium-high heat, cook chorizo meat, breaking it into small pieces as it browns (like ground beef). Once the chorizo is cooked through, lower heat and add 1 can spicy refried beans. Stir well to blend and heat through.
Note: Only use good quality, bulk Chorizo. The best Chorizo meat can be found at a good Latin Market with a meat counter. If you have the time, make your own Chorizo Meat several days in advance. It’s very simple, and time is the secret to the intense flavor.
¼ Cup Mayonnaise
2 Teaspoons minced Jalapenos
2 Teaspoons Jalapeno Juice, from jalapeno jar
¾ Teaspoon Sugar
½ Teaspoon Cumin
½ Teaspoon Paprika
Pinch or 2 Cayenne Pepper
Pinch or 2 Garlic Powder
Dash of Sea Salt
Combine sauce ingredients and stir until smooth. Cover and refrigerate until ready to use.
Note: This spicy spread is best when allowed to meld the flavors for several hours before using.
1 Cup Nacho Cheese Sauce
2 large tomatoes, diced
6 Flour Tortillas, Burrito Size
Cooking Spray, as needed
Spray cooking spray on a flat griddle pan over medium heat. Place a tortilla on griddle and spray side up with additional cooking spray. Heat through until tortilla is warm and pliable, about 30 seconds per side. As tortillas warm, stack on a plate for assembly. Repeat until all the tortillas are warm.
To Assemble: Spread about 1 tablespoon Spicy Spread over one side of the tortilla. Spread a line of Nacho Cheese down the tortillas, about 1 inch from the edge. Spoon some chorizo-bean mixture over cheese. Top chorizo mixture with some diced tomatoes.
Fold tortilla over filling, tuck under and fold in ends. (Creating an envelope to hold filling). Roll/fold into a burrito. Place on the griddle to grill. Repeat with next tortilla. When ready to place on griddle, turn first burrito over to grill other side. Repeat with third burrito. Remove first, turn second and place third. This is a nice, steady rhythm of fill, grill, roll, remove.
If desired, serve with Mexican Rice or Spicy Spanish Rice and enjoy.