We love breakfast burritos but truth is, plain ol’ tortillas are kinda boring. Ditch the stack of carbs and rely on a thin layer of eggs to act as the tortilla for your spicy breakfast burrito. To make this spicy chorizo omelet, add 1 tablespoon oil to a medium saucepan over medium heat. Sauté half an onion, chopped, until soft and fragrant. Add peppers and cook for 1 minute. After, add chorizo and let it cook for 5 minutes. Mix in a handful of pinto beans. After another minute or so, remove from the heat and reserve. Now, you’re ready to build your omelet burrito. Melt 1 tablespoon butter in a medium saucepan over medium low heat. Pour the eggs into the pan and cook for 3 minutes, or until it begins to bubble. Sprinkle cheese over top and tilt the skillet, so the runny part of the egg can cook, too. Add your Tex-Mex fillings to the center of the omelet and fold two sides in. Slide the burrito onto a plate, add a dollop of sour cream to the top and squirt Sriracha all over that bad boy.