Preheat oven to 350°F.

Line a large baking sheet with parchment paper.

Finely mince the cilantro and set aside. Finely dice the peppers and onion.

Set a large skillet over medium-high heat and add the chorizo. Cook, breaking it up with a rubber spatula, until the chorizo begins to sizzle and render some fat, 2-3 minutes.

Add the peppers, onion, and hash brown potatoes to the skillet along with the cumin, coriander, and salt and pepper, to taste.

Cook the chorizo, potatoes, and vegetables, continuing to break up the chorizo with a rubber spatula, until the vegetables are softened and the chorizo and potatoes are browned, 8-10 minutes.

Crack the eggs into a large mixing bowl and beat until smooth. Set aside.

Transfer the chorizo mixture to a large mixing bowl. Set aside

Return the skillet to the stove top and turn the heat to medium-low. Add the olive oil.

Once the oil is shimmering, pour the eggs into the skillet. Cook, folding the eggs with a rubber spatula, until they are softly scrambled, 2-3 minutes. Take care not to overcook the eggs. Season with salt and black pepper, to taste.

Remove the skillet from the heat. Divide an equal amount of the eggs and chorizo mixture onto the center of each flour tortilla. Sprinkle an even amount of cheese and minced cilantro onto each burrito.

Using clean hands, tightly roll each burrito, tucking in the sides to ensure the filling does not fall out. Place the burritos seam-side down on the baking sheet.

Bake the burritos on middle rack of oven until heated through, 9-12 minutes.

Check to see that burritos are done. Remove from oven or add time as needed.

Serve immediately with salsa and sour cream, if desired. Leftover burritos may be stored in the refrigerator for up to three days, or wrapped in plastic wrap or foil and frozen for two months.