Breakfast Burritos
with spinach and tomato salad

Name: Breakfast Burritos
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 stalks Green onions, chopped; 2 oz Cheese (opt), grated ((Like cheddar, Jack, or colby)); 6 Eggs; 1 Tbsp + more for serving Sour cream (opt); 1 can Black beans (14 oz / 397 g can), rinsed and drained; 1 1/2 Tbsp Cooking oil; 1/2 cup Salsa; 2 cups Leftover roasted potatoes; 4 Tortillas, burrito-sized ((Try some fun flavors like spinach or sundried tomato if your store carries it)); 2 Roma tomatoes, chopped; 4 oz Baby spinach; 1/4 tsp Paprika; 1 1/2 Tbsp Red wine vinegar; 1/2 tsp Brown sugar; 3 Tbsp Cooking oil ((like grapeseed, vegetable, or avocado))

Active: 30 min Total: 30 min

Original

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.

Dependency

Skillet Chicken with Chard

Proteins

Eggs, Cheese, Beans, black

Cuisines

American

Ingredients

Metric

Servings:

Breakfast Burrito with Black Beans:

Green onions - 4 stalks , chopped
Cheese (opt) - 2 oz , grated ((Like cheddar, Jack, or colby))
Eggs - 6
Sour cream (opt) - 1 Tbsp + more for serving
Black beans (14 oz / 397 g can) - 1 can , rinsed and drained
Cooking oil - 1 1/2 Tbsp
Salsa - 1/2 cup
Leftover roasted potatoes - 2 cups
Tortillas, burrito-sized - 4 ((Try some fun flavors like spinach or sundried tomato if your store carries it))

Spinach and Tomato Salad:

Roma tomatoes - 2 , chopped
Baby spinach - 4 oz
Paprika - 1/4 tsp
Red wine vinegar - 1 1/2 Tbsp
Brown sugar - 1/2 tsp
Cooking oil - 3 Tbsp ((like grapeseed, vegetable, or avocado))

Prep

Green onions - Chop, keeping white and green parts separate. (Can be done up to 3 days ahead)
Cheese (optional) - Grate, if not already prepped from Tuesday's dinner. (Can be done up to 3 days ahead)
Eggs - Whisk with sour cream (optional) and salt and pepper.
Beans - Rinse and drain.
Tomatoes - Chop.

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Make

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.

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