Huevos Rancheros Breakfast Burrito With Sundried Tomato Salsa
- Ready In:
- 25mins
- Ingredients:
- 17
- Yields:
-
4 burritoes
- Serves:
- 4
ingredients
- 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)
directions
- 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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