FOR THE AVOCADO-TOMATO SALSA
1 avocado, peeled, pitted, and dice
½ cup diced seeded tomatoes
1 inch slice of red onion chopped
1 jalapeño pepper, seeded and chopped
1 tbls fresh lime juice,
½ tsp salt
¼ cup fresh chopped cilantro
FOR THE BURRITOS
4 large eggs
¼ tsp salt
½ lb spicy sausage – optional (such as chorizo, Italian, or anything you like), removed from casings
1⅓ cups (6 oz) shredded cheese
2 tbls of Conchita’s Chipotle
4 (10-in) burrito-size flour tortillas
Make the Avocado-Tomato Salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside.
In a medium bowl, whisk the eggs and add salt. Set aside.
Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan. Reduce the heat to low. Add the eggs and scramble until just cooked through. Transfer the eggs to a plate. Clean the pan (you'll use it again).
Assemble the burritos: Spoon about ¼ cup of the avocado-salsa onto each tortilla, followed by a quarter of the sausage, ½ tablespoon of Conchita’s Chipotle, a quarter of the eggs, and ⅓ cup cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burrito are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.