Breakfast Burrito with Pinto Beans and [Leftover] Roasted Potatoes
with fruit salad
These breakfast burritos make for a hearty dinner and come together fast thanks to roasted potatoes made earlier in the week. Add your favorite fresh fruit for a simple side.
Ingredients
- Eggs - 6 , whisked
- Milk - 1 Tbsp
- Salt - 1/4 tsp
- Black pepper - 1/4 tsp
- Green onions - 2 stalks , chopped, green and white parts separate
- Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Roasted Paprika Potatoes (leftover from Tuesday) - ~2 cups
- Tortillas, burrito-sized - 4
- Cheese, queso fresco - 2 oz , crumbled (sub Mexican or cheddar cheese, shredded)
- Salsa - for serving
- Sour cream - for serving (sub plain or Greek yogurt)
- Fresh fruit, any mix - 1 lb , chopped (use your favorites for fruit salad)
Prep
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Eggs - Whisk eggs with milk, salt, and pepper.
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Fruit - Chop fruit (if needed).
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Green onions - Chop, keeping white and green parts separate.
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Beans - Drain and rinse.
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Make
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Heat a nonstick pan or skillet over medium heat. Add oil and then white parts of green onions until onions start to sizzle, ~1 minute. Pour whisked eggs over heated oil. Let sit until the bottom parts start to set. Lightly scramble and cook until eggs are cooked to the consistency you'd like.
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Gently fold in beans and green parts of green onions.
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While eggs are cooking, reheat leftover potatoes in the microwave.
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Warm tortillas according to package directions.
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Set tortillas out on a clean surface. Fill each tortilla with egg-bean mixture, crumbled cheese, and potatoes. Top burrito filling with some salsa if you’d like (you can also just reserve it for dipping).
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Fold the sides of the burritos and then roll to enclose the filling.
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Serve burrito with salsa and sour cream for dipping. Enjoy fruit salad on the side.
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