Side Pannel
Breakfast Burritos 2
Ingredients List
- 6 Strips bacon; cut in 1/2"
- -pieces
- 1 1/2 c Potato, peeled & cooked; cut
- -in 1/2" cubes
- 1/2 c Onion; chopped
- 1 Clove garlic; minced
- 1 15 oz can black beans;
- -rinsed and drained
- 2 tb Canned, diced green chilies
- 1 tb Butter
- 6 lg Eggs; lightly beaten
- 6 8" flour tortillas
- 1/2 c Red Chili Sauce (to 1 cup)
- 1/2 c Green Chili Sauce (to 1 cup)
- 1/2 c Cheddar Cheese, shredded (to
- -1 cup)
Directions
Fry bacon pieces in a large skillet just until crisp; drain, reserving 1
tablespoon of the drippings in the pan. Add potato, onion, & garlic to
pan. Cook, covered, about 10 minutes or until potatoes start to brown,
stirring occassionally. Add black beans and chilies; heat through. (If
making ahead, omit heating bean mixture.)
Meanwhile, in another large skillet, heat butter, lifting and tilting to
cover surface. Pour in eggs and cook until jet set, stirring frequently.
(Cook just until barely set, because the eggs will cook more in the
burritos.) Stir in bacon and the potato mixture.
Grease a baking dish. Lay tortillas out flat on a work surface. Divide
filling evenly among tortillas and roll up; place seam side down in the
baking dish. Spoon Green Chili Sauce over one half of all the tortillas.
Spoon the Red Chili sauce over the other half of all the tortillas.
Bake uncovered in a 350 oven for 20 to 25 minutes of until heated through.
Top with cheese, bake 4 to 5 minutes more or until cheese is melted. To
serve, cut burritos in half. Makes 12 servings.
To make ahead: This dish can be made the night before up to the point of
adding the chili sauces. Cover tortillas with a damp paper towels to
prevent tortillas from cracking, then with plastic wrap. Refrigerate. To
serve, remove plastic wrap and towels. Spoon sauces on as above; cover with
foil. Bake in 350 oven for 20 to 35 minutes or until nearly heated through.
Uncover; top with cheese and bake 8 to 10 minutes more or until heated
through.
tablespoon of the drippings in the pan. Add potato, onion, & garlic to
pan. Cook, covered, about 10 minutes or until potatoes start to brown,
stirring occassionally. Add black beans and chilies; heat through. (If
making ahead, omit heating bean mixture.)
Meanwhile, in another large skillet, heat butter, lifting and tilting to
cover surface. Pour in eggs and cook until jet set, stirring frequently.
(Cook just until barely set, because the eggs will cook more in the
burritos.) Stir in bacon and the potato mixture.
Grease a baking dish. Lay tortillas out flat on a work surface. Divide
filling evenly among tortillas and roll up; place seam side down in the
baking dish. Spoon Green Chili Sauce over one half of all the tortillas.
Spoon the Red Chili sauce over the other half of all the tortillas.
Bake uncovered in a 350 oven for 20 to 25 minutes of until heated through.
Top with cheese, bake 4 to 5 minutes more or until cheese is melted. To
serve, cut burritos in half. Makes 12 servings.
To make ahead: This dish can be made the night before up to the point of
adding the chili sauces. Cover tortillas with a damp paper towels to
prevent tortillas from cracking, then with plastic wrap. Refrigerate. To
serve, remove plastic wrap and towels. Spoon sauces on as above; cover with
foil. Bake in 350 oven for 20 to 35 minutes or until nearly heated through.
Uncover; top with cheese and bake 8 to 10 minutes more or until heated
through.
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