Chorizo-Vegetable Burritos

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Use wholewheat, spinach or regular flour tortillas for this tasty burritos.
Recipe By: Cacique
  • PrepN/A |
  • TotalN/A |
  • Serves6 Burritos


    • 16 oz Cacique brand chorizo (beef or pork)
    • 12 oz Cacique brand Enchilado cheese, crumbled
    • 15 oz Cacique brand Crema Agria
    • 4 russet potatoes, diced
    • 3 green bell peppers, diced
    • 6 Roma tomatoes -- diced
    • 2 onions diced
    • 4 carrots diced
    • 1/2 cup cilantro, chopped
    • 6 large flour tortillas


Boil the potatoes for about 8 minutes in salted water and drain.

Cook the chorizo and drain excess fat.

Cook the rest of the vegetables with the chorizo and add the potatoes and cilantro. 

Warm tortillas in the oven or on a hot comal or frying pan.  Top with 1/6 of the filling then sprinkle with Enchilado and add a spoonful of Crema Agria. Roll up and serve.
Recipes From - The Gourmet Food And Cooking Resource