Week 2, Meal 4, Breakfast Burritos with spinach and tomato salad

Breakfast Burritos

We actually ate these for breakfast! We had so much food this week because we changed our plan from eating the meals as dinner and the following day’s lunch to eating the meals for dinner two nights in a row. This meant Friday night we were eating the leftover skillet chicken! Yum! So Saturday morning I made these burritos and a salad for breakfast! We ended up snacking on the salad all day.
  Sautéing onions! Yum! Also, I didn’t read the directions correctly and left more green pieces mixed in so some of those pieces charred a bit. Oops!

Scrambling eggs- yum!  

We added some of the pieces of tomato meant for the salad to our burritos. And it was very good!

INGREDIENTS
4 servings
Breakfast Burrito with Black Beans:
Green onions – 4 stalks, chopped
Cheese (opt) – 2 oz, grated (Like cheddar, Jack, or colby)
Eggs – 6
Sour cream (opt) – 1 Tbsp + more for serving
Black beans (14 oz / 397 g can) – 1 can, rinsed and drained
Cooking oil – 1 1/2 Tbsp
Salsa – 1/2 cup
Leftover roasted potatoes – 2 cups
Tortillas, burrito-sized – 4 (Try some fun flavors like spinach or sundried tomato if your store carries it)

Spinach and Tomato Salad:
Roma tomatoes – 2 , chopped
Baby spinach – 4 oz
Paprika – 1/4 tsp
Red wine vinegar – 1 1/2 Tbsp
Brown sugar – 1/2 tsp
Cooking oil – 3 Tbsp (like grapeseed, vegetable, or avocado)

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