‘Chorizo’ Potato Burritos

If there’s anything we love more than tacos, it’s burritos. Chorizo & potatoes may seem like an unlikely pairing, but shake that thought right out of your head. Chori-papas is a classic combo and for good reason. It’s great on its own, but add a healthy dollop of guac, some cilantro and a squeeze of lemon and you’re really in business. This recipe is courtesy of the outstanding Alexa Fueled Naturally.


  • Large tortillas
  • 1 package El Capitán ‘Chorizo’ Crumbles
  • 1 lb Yukon gold potatoes
  • 1 tbsp coconut oil
  • 1-2 avocados
  • Small bunch cilantro
  • 2 limes
  • salt & pepper, to taste
  • Hot sauce (optional)

The How-To

  1. Dice potatoes very small.
  2. Add to a pot a cover with water.
  3. Bring water to boil and cook potatoes for 6 minutes or until completely cooked through without turning to mush.
  4. Drain potatoes and set aside.
  5. Heat a large skillet over medium and add coconut oil. Once melted, add chorizo, breaking it up as you go.
  6. Cook 2 minutes without stirring, then stir well and add drained potatoes. Stir to fully incorporate with the chorizo.
  7. Season with salt & pepper to taste.
  8. In a small bowl mash avocado. Add juice of 1 lime, salt & pepper to taste and chopped cilantro.
  9. Heat tortillas and assemble by adding a generous amount of chorizo-potato mixture, mashed avocado & a good squeeze of fresh lime.
See more awesome ways to cook up some badass Plant Meat here. View Recipes

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