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Great for busy schedules! Spicy Mexican chorizo gets wrapped up burrito-style with onion, garlic, and potatoes. My family likes to top these with sour cream to offset the heat.
Ingredients
- 12 ounces Mexican chorizo, crumbled
- 1 medium onion, chopped
- 2 large potatoes, peeled and cut into small cubes
- ¼ cup water
- 1 clove garlic, crushed
- 8 flour tortillas, warmed
Directions
Step 1
Combine chorizo and onion in a large skillet over medium heat. Cook and stir until onion is soft, about 5 minutes. Add potatoes, water, and garlic; stir well. Cover and reduce heat to medium-low. Cook, stirring every 10 minutes, until potatoes are tender, about 25 minutes. Remove from heat and spoon into warm tortillas.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 354 | |
| % Daily Value * | |
| Total Fat13g | 17% |
| Saturated Fat1g | 5% |
| Cholesterol36mg | 12% |
| Sodium575mg | 25% |
| Total Carbohydrate46g | 17% |
| Dietary Fiber4g | 14% |
| Total Sugars1g | |
| Protein13g | |
| Vitamin C19mg | 97% |
| Calcium34mg | 3% |
| Iron2mg | 13% |
| Potassium474mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Simple and good. Serve with a side of eggs and you have a complete meal. After all, chorizo and eggs go together like salt and pepper.
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