I'm not much of a breakfast person, but every once in I get on a kick where it's all I crave. Lately, I'd say it's any sort of breakfast scramble or mexican inspired dish. And the more vegetables you can sneak in there, the better I feel about skipping my usual cereal and coffee routine.
This recipe was inspired by my recent trip to French Meadow Cafe, a local restaurant that specializes in local and organic food here in Minneapolis.
If you like crisp hashbrowns and Mexican spices, I think you'll really enjoy this one. It got 2 thumbs up from my college roommates this weekend!
Canola or Safflower oil
1 (20 oz.) pkg. Simply Potatoes O'Brien has browns
8 eggs, beaten and set aside
1 can spicy black beans
1 1/2 - 2 C. shredded cheddar cheese
4-6 large flour tortillas
2-3 thinly sliced green onions
1/2 C. sour cream
2 canned chipotle peppers in Adobo sauce, finely minced
Salsa
Salt and pepper
Combine the sour cream and chipotle peppers in a small bowl Set aside until ready to serve.
In a large non-stick skillet, heat a good 2-3 tablespoons of the oil and add the hashbrowns. Cook over medium-high heat adding more oil to increase crispiness (if desired) until fully cooked. Set aside. Add another tablespoon of oil to the pan and add the eggs. Stir/scramble the eggs until almost cooked through. Add back the potatoes, and then the beans, cheese, and salt and pepper. Stir until the eggs are fully cooked and cheese is melted.
To assemble the burrito, scoop a healthy portion of the egg and potato mixture onto a tortilla. Then either add the green onions, chipotle sour cream, and salsa to the inside before folding or add to the top of the burriton once rolled up.
