The Big Breakfast Burrito: Serves 2-4
Inspired by a dish I sampled at a restaurant. I just love the combo of black beans and sweet potato. I put a range on the serving size because I generally only eat half myself, but I'm sure there are others who would have no problem polishing off the whole burrito. So adjust accordingly.
1 large sweet potato, peeled and cubed
1 T olive oil, plus 2 t
1 t cumin
1 t coriander seed
1/2 red pepper, cut into strips
1/2 green pepper, cut into strips
1/2 onion, sliced
8 oz black beans, rinsed and drained
2 eggs
2 slices white cheddar cheese - or use pepperjack, if you'd like an extra kick
2 burrito-size flour tortillas, warmed
salsa of your choice, to serve
Preheat oven to 400F. Mix sweet potatoes, 1 T olive oil, cumin, and coriander together and spread on a lightly greased baking pan. Bake 20-25 minutes, or until potatoes are tender, stirring occasionally. Meanwhile, heat olive oil in a large skillet over medium heat, and saute the red pepper, green pepper, and onions until tender. Stir in black beans and warm, then remove from heat, but keep mixture warm. Heat a medium skillet coated with nonstick cooking spray over medium heat until a small amount of water tossed on it sizzles. Crack an egg on either side of the pan and add 2 T water. Cover pan and cook until yolk is set, or made to your preference. Place a cheese slice in the center of each tortilla, top with egg, and the spread with sweet potatoes and the black bean mixture. Wrap up burrito-style, and enjoy with a side of salsa!
Preheat oven to 400F. Mix sweet potatoes, 1 T olive oil, cumin, and coriander together and spread on a lightly greased baking pan. Bake 20-25 minutes, or until potatoes are tender, stirring occasionally. Meanwhile, heat olive oil in a large skillet over medium heat, and saute the red pepper, green pepper, and onions until tender. Stir in black beans and warm, then remove from heat, but keep mixture warm. Heat a medium skillet coated with nonstick cooking spray over medium heat until a small amount of water tossed on it sizzles. Crack an egg on either side of the pan and add 2 T water. Cover pan and cook until yolk is set, or made to your preference. Place a cheese slice in the center of each tortilla, top with egg, and the spread with sweet potatoes and the black bean mixture. Wrap up burrito-style, and enjoy with a side of salsa!