Chorizo, Potato and Avocado BurritosFood and Nutrition

Prep Time: 25 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 20 minutes

Yield: 5 burritos

Giant burritos stuffed with sliced chorizo sausage, creamy potato cubes, buttery avocado, onions, peppers and aged white cheddar cheese.

Ingredients

1 pound fresh Chorizo sausage links

4 cups potatoes, cubed (like Yukon Gold)

1 red bell pepper, cut into short, wide strips

1 large onion, cut into short, wide strips

olive oil

coarse salt and black pepper

1-2 ripe avocados

5-6 (12-inch) flour tortillas

2 cups aged white cheddar cheese, shredded

butter, for pan frying

sour cream or crema, for serving

Instructions

Preheat oven to 400 degrees F. Grease 2 9x13 roasting pans or line with aluminum foil then grease. Roast the sausage links 20-25 minutes or until cooked through (internal temperature of 165 degrees F).
Toss the potatoes, pepper and onion together with 1 tablespoon of olive oil and season well with salt and pepper. Roast about 40 minutes or until potatoes are cooked through.
Allow to cool until you can handle them without getting burned. On a cutting board slice the chorizo into 3/4-inch rounds.
Dice the avocado and season it with salt and pepper. Toss with the sausage and potatoes in a large mixing bowl. Taste and season again with salt and pepper if needed.
To assemble the burritos: one at a time place a heaping 1/3 cup of cheese just below the center and spread it out in a long strip about 2 inches wide - leaving 2 inches on each side. Top with rounded 1 + 1/2 cups of the filling spread evenly over the cheese. Fold the end in over the filling then the sides and fold up. Repeat until all the filling is used.
Heat a large skillet over medium heat, melt a small tab of butter and cook burritos (seam side first) on each side until golden brown. Serve immediately with sour cream or crema.