Chorizo, Potato and Avocado Burritos

Giant burritos stuffed with sliced chorizo sausage, creamy potato cubes, buttery avocado, onions, peppers and aged white cheddar cheese. I like to call this “man” food.

Roasting the vegetables and chorizo not only makes things easy but brings great flavor to the burritos. Not that they need it. The spicy-seasoned chorizo has enough bold flavor for the entire burrito so you don’t really need to season these with anything other than salt and pepper.

For a finishing touch I like to pan-fry them in a little butter until they get all nicely golden brown and take on some crispness. Biting into the crunchy, buttery pan-fried tortilla doesn’t compare to baking them or heating up the tortillas before assembling them.

The first thing you will notice is how heavy they are! Made with 12-inch flour tortillas they are hearty and filling enough to satisfy the hungriest appetites. Plus any and all cravings for Tex-Mex.

I made these with my father in mind, the meat and potato lover in the house. But I’d be lying if I said I didn’t thoroughly enjoy them.

I love “man” food.

Chorizo, Potato and Avocado Burritos

Rating: 51

Prep Time: 25 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 20 minutes

Yield: 5 burritos

Chorizo, Potato and Avocado Burritos

Giant burritos stuffed with sliced chorizo sausage, creamy potato cubes, buttery avocado, onions, peppers and aged white cheddar cheese.


1 pound fresh Chorizo sausage links
4 cups potatoes, cubed (like Yukon Gold)
1 red bell pepper, cut into short, wide strips
1 large onion, cut into short, wide strips
olive oil
coarse salt and black pepper
1-2 ripe avocados
5-6 (12-inch) flour tortillas
2 cups aged white cheddar cheese, shredded
butter, for pan frying
sour cream or crema, for serving


  1. Preheat oven to 400 degrees F. Grease 2 9x13 roasting pans or line with aluminum foil then grease. Roast the sausage links 20-25 minutes or until cooked through (internal temperature of 165 degrees F).
  2. Toss the potatoes, pepper and onion together with 1 tablespoon of olive oil and season well with salt and pepper. Roast about 40 minutes or until potatoes are cooked through.
  3. Allow to cool until you can handle them without getting burned. On a cutting board slice the chorizo into 3/4-inch rounds.
  4. Dice the avocado and season it with salt and pepper. Toss with the sausage and potatoes in a large mixing bowl. Taste and season again with salt and pepper if needed.
  5. To assemble the burritos: one at a time place a heaping 1/3 cup of cheese just below the center and spread it out in a long strip about 2 inches wide - leaving 2 inches on each side. Top with rounded 1 + 1/2 cups of the filling spread evenly over the cheese. Fold the end in over the filling then the sides and fold up. Repeat until all the filling is used.
  6. Heat a large skillet over medium heat, melt a small tab of butter and cook burritos (seam side first) on each side until golden brown. Serve immediately with sour cream or crema.

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  1. says

    What a flavor combination! Burritos are fabulous for a quick and easy meal…. just stuff them with your favorites! avocados would DEF always be in mine! Your pictures are unbelievably mouthwatering at 9am in the morning… 😉

  2. says

    Made with soy chorizo and sweet potatoes do you think they’d still be man food? Cause I think I need to make them and that is what I have on hand!

    • says

      This new market opened near me and they make fresh 12-inch corn tortillas! I never saw them that big before. Don’t you like flour ones?

  3. says

    I love “man food” too! This is seriously some of my all-time favorite ingredients. Would be a total hit at my house, men and women and children alike :)

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