Pork sausage, black beans, avocado and cheese breakfast burritos, paired with jalapeño salsa made in molcajete (mortar)

This scrumptious Tex-Mex burrito is paired with a Molcajete salsa. Molcajete is a type of mortar made of volcanic stone, very popular in Mexico to make all sorts of salsas, but if you don’t have a molcajete or other type of mortar at home, simply put all the ingredients in the food processor and pulse for a few seconds to get a chunky texture salsa.


For the burritos:

  • Large size flour tortillas
  • 1/2 medium size onion, finely chopped
  • 1/2 cup of black beans, cooked and drained (can use canned beans, drained)
  • 2 large pork sausages, cut in large chunks (can be substituted for chicken sausages)
  • Mozzarella or manchego cheese, shredded
  • 1 avocado
  • 2 tbsp. olive oil
  • Salt and pepper to taste

For the molcajete salsa:

  • 1/4 medium size onion, coarsely chopped
  • 1 small garlic clove, coarsely chopped
  • 1 medium size tomato, cut in quarters
  • 1 fresh jalapeño, coarsely chopped (remove seeds and stem for a mild flavour)
  • About a tablespoon of cilantro leaves (optional)
  • Salt and pepper to taste


Make the molcajete salsa:

In a skillet or grill pan, at high heat, char the garlic, onion, tomato and jalapeño. A portion of the vegetables skin will get blackened. Alternatively, set your oven to broil or high heat. Spray olive oil into a shallow baking pan. Place the ingredients in the pan, cook on both sides for approximately 5 to 10 minutes minutes until the ingredients are charred.

Transfer the ingredients, plus the cilantro leaves, into a molcajete or mortar, mash and mix the ingredients until you get a coarse purée. Salt and pepper to your taste. (If you don’t have a molcajete or mortar, put the ingredients in a food processor and pulse just for a few seconds to get a chunky texture.)


Make the burritos’ filling:

In a frying pan at medium heat, fry the onion with 2 tbsp. of olive oil. When the onion are cooked, add the pork sausage, fry for a few minutes. Add the black beans, salt and pepper to taste. Reserve.

Make the burritos:

Heat the flour tortillas for 30 seconds in the microwave, this will ensure that is flexible enough to fold without breaking. Add some of the filling in the middle of the tortillas, plus shredded cheese and avocado slices. Don’t overload the burritos to ensure they close properly. Close the burritos by folding the sides and ends inwards, making a tight pocket. In a skillet or comal at medium heat, fry the burritos until brown; no butter or oil is necessary.

Cut each burrito in half and serve with a portion of the molcajete salsa.


Author: Aída Guerra

Foodie, Mexican-Canadian with a passion to share my favourite recipies.

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