Ingredients:
• ½ lb Mr. Charro Mexican Ground Chorizo
• 1 cup yellow rice, cooked
• ½ cup bell peppers (mixed colors, diced)
• ½ cup shredded cheese (cheddar or Mexican blend)
• 2 large flour tortillas
• 2 tbsp olive oil
• ¼ cup onion (diced)
• ½ tsp cumin (optional)
• Salt & pepper to taste
• Sour cream & salsa (for serving)

Instructions:
1. Cook the Chorizo: Heat 1 tbsp olive oil in a pan over medium heat. Add Mr. Charro Mexican Ground Chorizo and cook for 5-7 minutes, breaking it up as it browns. Remove from the pan and set aside.
2. Sauté the Veggies: In the same pan, add another tbsp of olive oil, then sauté onions and bell peppers for 3-4 minutes until soft. Add cumin for extra flavor.
3. Assemble the Burrito: Lay a tortilla flat, add a scoop of yellow rice, followed by cooked chorizo, sautéed peppers, and shredded cheese.
4. Wrap & Toast: Fold in the sides of the tortilla and roll it tightly into a burrito. Toast on a dry pan for 1-2 minutes per side until golden brown.
5. Serve: Slice in half and serve with sour cream and salsa.