Huevos Rancheros Breakfast Burrito With Sundried Tomato Salsa - cooking recipe
Ingredients
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2 cups Simply Potatoes Diced Potatoes with Onion
1/4 cup olive oil
salt and pepper, to taste
1 (15 ounce) can black beans, drained
1 large ripe tomatoes, diced
4 -5 sun-dried tomatoes, julienned
1/2 cup frozen sweet corn, thawed
1/4 cup green onion, coarsely chopped
2 fresh garlic cloves, minced
1/2 lime, juice of, of a
1/4 teaspoon salt
1 jalapeno pepper, minced
1/4 cup fresh cilantro, coarsely chopped
1/2 teaspoon cumin
4 large flour tortillas
1 cup monterey jack cheese, shredded
8 large eggs, scrambled (cooked)
Preparation
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In large skillet on med. high heat, add olive oil and saute potato and onion mix till nicely browned. Salt and pepper, to taste. Set aside. To make salsa: In a medium sized bowl, combine blackbeans through cumin. In each tortilla, layer cheese, eggs, potatoes, and salsa. Wrap ends of tortillas in about 2 inches then roll in opposite direction to complete burrito. Place tortillas on a preheated griddle and toast on all sides to melt cheese and seal burrito shut. Cut on the diagonal in the middle. Serve with guacamole and sour cream if desired.
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