Directions

• PREP & SAUTÉ FILLING
• Cut onion into thin slices.
• Heat butter & oil in a very large skillet on med-low until shimmering, 5 min. Spread onion slices out across skillet and cook slowly, occasionally stirring, until caramelized but not fried, 35 min.
• Meanwhile, preheat oven to 200°F, chop spinach, crumble feta cheese for filling and salsa.
• Increase heat to med-high once onions are caramelized, add vinegar, and bring to a boil while stirring onions to loosen browned bits from bottom of pan, 3 min. Transfer to a large bowl.
• Reduce heat to low, add spinach to now-empty skillet, and wilt for 1 min. Drain any excess liquid and add spinach to caramelized onions.
• Increase heat to med-high and brown chorizo, 10 min. Drain on a lint-free towel-lined plate. Stir black beans, chorizo & feta into onion-spinach mixture.
• SCRAMBLE EGGS & PREP SALSA
• Crack eggs into a large bowl and whisk in milk, salt & pepper.
• Heat butter in the same now-empty skillet on medium until melted, 2 min. Pour in egg mixture and scramble eggs until cooked through but still glossy, 3 min.
• Dice avocado & tomatoes to ¼” and juice lemon. Mix avocados, tomatoes, lemon juice & feta.
• ASSEMBLE BURRITOS
• Warm one tortilla in a dry skillet to make pliable. Spoon ¼ c. scrambled eggs & ½ c. chorizo-black bean filling onto center of tortilla.
• Roll one end of tortilla over filling using both hands, fold ends in to enclose the filling, and continue to roll as tightly as possible without tearing tortillas, to make a burrito.
• Place burrito in an ovenproof dish keeping warm in oven and repeat with remaining tortillas, scrambled eggs & filling. Serve burritos warm with salsa.