Huevos Rancheros Breakfast Burrito With Sundried Tomato Salsa

By goodnightjunebug on March 01, 2012

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Ingredients

    1. 2 cups Simply Potatoes Diced Potatoes with Onion
    2. 1/4 cup olive oil
    3. salt and pepper, to taste
    4. 1 (15 ounce) cans black beans, drained
    5. 1 large ripe tomato, diced
    6. 4 -5 sun-dried tomatoes, julienned
    7. 1/2 cup frozen sweet corn, thawed
    8. 1/4 cup green onion, coarsely chopped
    9. 2 fresh garlic cloves, minced
    10. 1/2 lime, juice of, of a
    11. 1/4 teaspoon salt
    12. 1 jalapeno pepper, minced
    13. 1/4 cup fresh cilantro, coarsely chopped
    14. 1/2 teaspoon cumin
    15. 4 large flour tortillas
    16. 1 cup monterey jack cheese, shredded
    17. 8 large eggs, scrambled ( cooked)

Directions

  1. 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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