Warm up canola oil on your Blackstone griddle over medium heat

Once the griddle is warm, add the chopped bell peppers and red onion to the griddle. Cook until soft and slightly caramelized, about 5 minutes.

While the red onions and peppers cook, crack the eggs into a large mixing bowl. Whisk until combined.

Push the cooked onions and bell peppers to one side of the griddle and pour the whisked eggs on the other side. Cook the eggs, stirring occasionally, until they form a scramble.

Add the chopped chorizo to the griddle, mixing it with the onions, bell peppers, and scrambled eggs. Remove from the griddle and season with salt and black pepper.

Heat more canola oil on the griddle. Arrange the tortillas on the griddle to warm them. Flip them after 1-2 minutes to warm the other side, being careful not to let them bubble.

Remove the tortillas from the griddle and arrange them spread out on your cooking surface or plates.

Serve the chorizo and egg mix evenly in each one. Sprinkle shredded cheese over each.

Fold up each tortilla to form the breakfast burritos, tucking in each end tightly

Place burritos back on the griddle seam-side down and cook for 1-2 further minutes on each side to add a little bit of crisp

Remove the burritos from the griddle and serve immediately