1

Preheat the oven to 425℉.

2

Heat a large skillet over medium heat. Add the chorizo and cook, breaking it apart to crumble. Cook for eight to ten minutes, until cooked through, stirring occasionally. Remove with a slotted spoon and transfer to a plate lined with paper towel.

3

Add the onion and potatoes to the same skillet and season with smoked paprika, chili powder, garlic and salt. Stir to combine. Cook until the onions are softened and just starting to brown a bit, about ten minutes. Remove the onions and transfer to the plate with the sausage.

4

Transfer the skillet with the potatoes to the oven and cook for ten minutes until the potatoes are cooked through and fork tender. Then remove the potatoes and set aside.

5

In the same skillet, add the whisked eggs and cook over low heat until fluffy and cooked through, stirring occasionally. Season with salt and pepper and remove the eggs and set aside.

6

Add the greens and sauté until just wilted, about one to two minutes. Set aside.

7

Place a tortilla on a flat surface and top with the sausage, eggs, potatoes and onions and mixed greens. Top with cheese, cilantro and/or avocado (if using). Fold in the sides and roll tightly into a burrito.

8

Heat the burrito in a skillet over medium heat until browned all over, turning as needed.

9

Remove the burrito and wrap in parchment paper. Slice the burrito in half and enjoy!

10

Notes: Store leftovers in the fridge in separate containers for up to three days. Assemble and heat through when ready to eat. Optional Toppings: Avocado, Cilantro and Cheddar Cheese.