Recipe: Chorizo, Potato, and Bean Breakfast Burritos

Chorizo, Potato, and Bean Breakfast Burritos

Food & Wine Magazine, Feb 2026, p. 43
4.7 stars

Good -- basically what we make for breakfast on ski trips.

Note that we used plant-based chorizo.

Ingredients: flour tortillas, frozen potato tots, Mexican chorizo, red bell pepper, red onion, black beans, eggs, extra sharp cheddar cheese, cooking oil, whole milk, Kosher salt, black pepper

Serve with: sour cream, salsa, hot sauce, shredded lettuce

Tips/Notes:

• Used plant-based chorizo instead of chorizo
• Diced up a potato instead of using frozen potato tots
• Added cilantro and radishes since we had them on hand

Recipe: Tofu Larb Bowl

Tofu (Chicken) Larb Bowl

Food & Wine Magazine, Apr 2026, p. 32

4.9 stars

Tasty! Great textures all around! We made this plant-based.

Ingredients: white rice, ground chicken, scallions, red cabbage, cucumber, mint, cilantro, baking soda, sesame oil, sweet chile sauce, fish sauce, lime juice, cornstarch, garlic, canola oil

Tips/Notes:

• Used plant-based chicken
• Used 3 Tbsp of lime juice instead of a 1/4 cup
• Used avocado oil instead of canola oil
• Used broccoli slaw instead of red cabbage