Heat a large skillet over medium heat and cook the beef chorizo until browned and fully cooked, breaking it into crumbles as it cooks.

Add the diced onion, red bell pepper, and green bell pepper to the skillet. Cook for 4–5 minutes until softened.

Transfer the chorizo and vegetable mixture to a medium bowl and set aside.

In a non-stick skillet, melt 1 tablespoon butter over medium heat. Add the beaten eggs and scramble until fluffy and fully cooked.

Add the scrambled eggs to the bowl with the chorizo mixture. Stir gently to combine. Season with salt and pepper.

Place about 1/2 cup of the Chorizo Breakfast Burrito filling in the center of each tortilla.

Sprinkle shredded cheddar cheese over the filling.

Fold in the sides of each tortilla and roll tightly into burritos.

Melt the remaining butter in a skillet over medium heat. Place the burritos seam-side down and cook for 2–3 minutes per side until golden and crispy.

Garnish with sliced green onions and serve with sour cream, salsa, lime wedges, or hot sauce if desired.