Breakfast Burrito

Ingredients

• 3 tablespoons butter, divided
• 1 small red onion, chopped
• 1 medium red bell pepper, seeded and chopped
• 4 small vine-ripe tomatoes, chopped
• 1/2 pound (8 ounces) Spanish chorizo, chopped
• 2 tablespoons Frank's RedHot® Original Cayenne Pepper Hot Sauce
• 1/2 cup black beans
• 4 eggs, scrambled, fried or soft boiled
• 4 (10-inch) flour tortillas
• 1/4 cup shredded cheese
• 1 cup baby spinach leaves

directions

1. MELT 1 tablespoon of the butter in large skillet on medium heat. Add onion and pepper; cook 4 to 5 minutes or until softened. Add tomatoes, chorizo, and RedHot sauce; cook 5 minutes longer or until tomatoes are softened. Stir in beans; cook just until heated through.
2. TO ASSEMBLE BURRITOS, divide chorizo mixture evenly among tortillas. Top evenly with scrambled eggs, cheese and spinach. Tuck in sides of tortilla and roll to enclose filling. Serve with extra RedHot Sauce on the side.
   
   Tip:If using soft-boiled eggs, cut each egg in half right before loading up your burrito!