Huevos Rancheros Breakfast Burrito With Sundried Tomato Salsa |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ready, Set, Cook! Special Edition Contest Entry: An amazing fresh and fabulous perk to your morning blah routine. Along with the richness of crusty browned potatoes and cheese, the fresh salsa flavors will spank you taste buds awake! 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 tomato, 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:
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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