Big Ole Tex-Mex Burrito Omelet Recipe

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Sunny Anderson on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

For the Omelets

Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter

1/2 teaspoon ground cumin

Mexican crema or sour cream, thinned with half-and-half, for garnish

8 large eggs, beaten

1 medium Vidalia onion, quartered

1 small bunch fresh cilantro

Pinch of cayenne pepper

1 plum tomato, seeded and chopped, for garnish

1 link Mexican chorizo casing removed

ground black pepper

2 tablespoons extra-virgin olive oil

1 pound tomatillos, husked, rinsed and quartered

Kosher salt and freshly

1/2 cup shredded pepper jack cheese

Pinch of paprika

1 jalapeno pepper, halved

For the Sauce

1 tablespoon milk

1 green bell pepper, chopped

1 cup mixed canned beans (pinto, cannellini and/or black beans), drained and rinsed

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