Breakfast Burritos
with spinach and tomato salad
This will become an easy dinner and breakfast favorite! Using leftover potatoes from last night, you just need to quickly whip up some eggs and your breakfast for dinner will be ready in a jiffy.
Smarts: Package these up in foil and just pop into a toaster oven at 300 degrees for 10 minutes in the morning for breakfast on the go.
Smarts: Package these up in foil and just pop into a toaster oven at 300 degrees for 10 minutes in the morning for breakfast on the go.
Proteins
Cuisines
Ingredients
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))
Nutrition Facts
Amount Per Serving
Calories
767
Just a moment...
% Daily Value
Total Fat
38g
59%
Just a moment...
Saturated Fat
9g
46%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
295mg
98%
Just a moment...
Sodium
1498mg
62%
Just a moment...
Total Carbohydrate
79g
26%
Just a moment...
Dietary Fiber
14g
54%
Just a moment...
Sugars
6g
Just a moment...
Protein
29g
Just a moment...
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.
Nutrition Facts
Amount Per Serving
Calories
767
Just a moment...
% Daily Value
Total Fat
38g
59%
Just a moment...
Saturated Fat
9g
46%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
295mg
98%
Just a moment...
Sodium
1498mg
62%
Just a moment...
Total Carbohydrate
79g
26%
Just a moment...
Dietary Fiber
14g
54%
Just a moment...
Sugars
6g
Just a moment...
Protein
29g
Just a moment...
Reviews
Ratings
38 reviews
Made our own tortillas and added spinach and tomatoes to burritos instead of as a side. The potatoes were the best of all...spot on with the cooking time and directions.
0 HelpfulThis was pretty good. I haven't made the salad accompaniment, however. The burritos themselves needed a little more of a kick - something that Tabasco sauce adds nicely.
0 Helpful