Cherchies

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)

Preparation

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

Yum