Black Bean and Corn Breakfast Burrito Recipe

breakfastSheri SpalloneComment

Black Bean and Corn Breakfast Burrito Recipe

Here we go friends, round two for our newest arrival, our robust, tangy, sweet, Black Bean & Corn Salsa!  This time, we added the salsa to our favorite breakfast burrito.

We always love when customers give us recipe ideas using our products, and thank you Emily from El Paso, TX for sharing this idea with us.  We introduced this product as a trial at our El Paso food show and needless to say our NEW Black Bean & Corn Salsa was a huge hit! 

We got to work and created this flavorful Southwest, quick and easy breakfast burrito recipe.  This recipe is for a single serving, but you could easily make these burritos in masses and freeze for a quick on the go breakfast.

Ingredients (per breakfast burrito)


Dice the cooked potato.  Here we used a leftover baked potato.  If you don't have leftover potatoes, simply wash and pat dry a small potato and prick the potato a couple of times with a fork.  Wrap the potato in a paper towel and cook in the microwave for a few minutes until potato is soft to the touch.

In a small bowl, mix the eggs, half & half, and Cherchies® Select Grilling Rub & Seasoning Blend.  Turn on the stove to low heat.  Place a skillet on the stove or cook top and add the olive oil.  Allow the skillet to heat for a few minutes and add the eggs and potato.  Cook the eggs and potato, stirring occasionally, until the eggs are cooked.  (For extra protein, we had leftover chicken and added to the egg/potato mixture, but this is completely optional).  

Assemble the burrito.  On a tortilla, spread the Cherchies® Black Bean & Corn Salsa down the middle of the tortilla.  Next, add the egg mixture over the salsa, followed by the cheese.

Fold up all sides of the tortilla, beginning with the ends closest to the egg filling.  

Slice the burrito in half and Enjoy!

Black Bean & Corn Breakfast Burrito Recipe


Southwest Stuffed Sweet Potato Recipe

entrees, leftovers, lunchSheri SpalloneComment

Southwest Stuffed Sweet Potato Recipe

Cook Time: 15 Minutes

Difficulty:  Easy

I hope everyone had a wonderful Thanksgiving. My favorite part about Thanksgiving and the holidays is spending precious moments with family and friends, but my second favorite?  The leftovers!

Leftovers are kind of my thing!  For years, I have prided myself on transforming last night's dinner into tonight's masterpiece, a skill that most likely developed from having picky eaters at the dinner table and not wanting to waste food.

For this recipe, I used leftover Thanksgiving turkey and sweet potatoes, our NEW Cherchies® Black Bean & Corn Salsa, cheese, a sprinkle of this and a dollop of that and voila, a fabulous stuffed sweet potato emerged, bursting with sweet and tangy Southwestern goodness. 

This recipe is the "bomb" (Sorry, dating myself), it's healthy, it's full of flavor, it's the perfect quick and easy meal, and It's a recipe you need to add to your favorites now!  Serve these potatoes with our Homemade Applesauce and a salad for a complete meal!  

What's your favorite use of Thanksgiving leftovers?  We would love to hear from you!



Chop the cooked turkey or chicken and set aside.  Rinse, wash, and pat dry the sweet potatoes.  Keeping the skin on, prick each potato several times with a fork.  Wrap each potato in a paper towel and Microwave until potatoes are soft to the touch.  You may certainly bake the potatoes in a 350 degree oven until the potatoes are soft to the touch (usually about a half hour), but I cheated and used the microwave:)

Once the potatoes are soft, it's time to assemble.   With a sharp knife, cut a slit into each potato and gently pry open.  Use a fork to loosen some of the sweet potato.   Sprinkle each potato with about 1/4 teaspoon (tsp) of Cherchies® Chardonnay Lime & Cilantro Seasoning Blend.

Turn the oven onto Broil.   Place 1/2 cup of the turkey or chicken in each potato and mix slightly.  Next add 1/4 cup of Cherchies® Black Bean & Corn Salsa to the potato, then sprinkle 1/4 cup of cheese over the potato.  Sprinkle an additional Cherchies® Chardonnay Lime & Cilantro Seasoning Blend over each potato.  

Place the potatoes on a baking sheet and broil on high until the cheese has melted (about 10 minutes).   And here you go, easy, cheesy, healthy, robust, Southwest Stuffed Sweet Potatoes!  Enjoy!


20 Crazy Cranberry Recipes

Sheri SpalloneComment

20 Crazy Cranberry Recipes

With Thanksgiving days away, and Christmas right around the corner, it's time to think about the feast...and the cranberries, those tart little ruby gems synonymous with the holidays.  We have been crazy about cranberries since 1978, when we introduced our Cranberry Preserves with Champagne, one of our first four products.

Three of our products contain cranberries, our award-winning Cranberry Mustard, a sweet and tangy mustard, our Cranberry Hot Pepper Jam, a sweet and spicy blend of cranberries and jalapeno peppers, and as mentioned our Cranberry Preserves, a sweet/tart preserve with a hint of Champagne.

In honor of Thanksgiving and the holiday season, we thought you'd enjoy 20 of our favorite cranberry recipes!

Thank you for visiting our blog and have a safe and Happy Thanksgiving friends!

Cranberry Mustard

Cranberry Hot Pepper Jam

Cranberry Preserves