Recipe
• 12 ounces chorizo chicken sausage, casing removed
• 2 cups fresh kale
• 1 cup cooked black beans
• 4 10-inch whole wheat tortillas
• 5 ounces Cheddar Jack Cheese
• 6 large eggs, beaten to blend
Cook chorizo in a medium heavy skillet over medium-low heat, stirring occasionally, until chorizo is brown and fat is rendered, about 20 minutes. Using a slotted spoon, transfer chorizo to a medium bowl. Drain all but 1 Tbsp. drippings from pan.
Add Kale to pan and sauté for 3-5 minutes until bright green and tender. Remove from pan.
In a separate pan, scramble eggs.
Top tortillas with chorizo, kale, beans, cheese and eggs, dividing evenly. Sprinkle with Cilantro. Working one at a time, fold in top and bottom ends of tortillas, then roll up, starting from an unfolded side, into burritos. Wrap in foil and bake for 2-3 minutes @ 400 to heat through and melt cheese.
