This will become an easy dinner and breakfast favorite! Using leftover potatoes from last night, you just need to quickly whip up some eggs. The paleo version adds bacon and portobello for an egg scramble.
If you didn’t already make vinaigrette for Tuesday’s dinner, whisk together paprika, red wine vinegar, sugar, and oil. Season to taste with salt and pepper and set aside.
Heat a skillet or non-stick pan over medium heat. Add in cooking oil and then white parts of green onion with some salt. Saute until softened, ~3 minutes.
Add in whisked eggs to heated oil. Let eggs sit until the bottom part starts to form. Lightly scramble and cook until eggs are to the consistency you want. Cooking eggs on lower heat yields fluffier eggs. Toss in beans and salsa and stir to mix.
Warm up leftover potatoes in a microwave (45 seconds should do) or warm them up in skillet (remove eggs and beans first).
Warm up tortillas according to package instructions and assemble breakfast burritos by filling with eggs and beans, green parts of green onions, potatoes, sour cream, and cheese at the end of the tortilla that is closer to you. Fold over from the bottom, and then the sides. Roll until it’s all enclosed. You may want to wrap it in foil if that makes it easier to eat.
Toss spinach and tomatoes with vinaigrette. Enjoy as a side to the breakfast burritos.