The Big Breakfast Burrito |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Having recently tried and enjoyed a number of recipes featuring the sweet potato and black bean combo, I was excited to sample a dish using them at a restaurant. As it was quite tasty, I, of course, decided I needed to be able to make them at home! A few tweaks later, here we are. I put a range on the serving size, as I only eat half, but no doubt there's someone who can eat the whole thing in one sitting :) Using pepperjack cheese instead of the white cheddar is also a good choice - nice for a little added zip. Ingredients:
1 large sweet potato, peeled and cubed |
1 tablespoon olive oil, plus 2 t |
1 teaspoon cumin |
1 teaspoon coriander seed |
1/2 red pepper |
1/2 green pepper |
1/2 onion |
8 ounces black beans, rinsed and drained |
2 eggs |
2 slices white cheddar cheese |
2 burrito-size flour tortillas |
Directions:
1. Preheat oven to 400°F Combine sweet potatoes, 1 T olive oil, cumin and coriander. Bake 20-25 minutes, or until potatoes are tender, stirring occasionally.
2. Meanwhile, cut the red and green pepper into strips and slice onion.
3. Add remaining olive oil to a skillet and saute the red pepper, green pepper, and onions until tender.
4. Add black beans and heat mixture through. Remove from heat, but keep warm.
5. Prepare a large pan with cooking spray and let heat until a small amount of water tossed on it sizzles. Crack each egg on either side of the pan and add 2 T water. Cover with pan and cook until yolk is set. Note: to actually eat as a burrito, it is helpful to have the yolk more set. If you prefer a runnier yolk, you can pull it off earlier, and you'll probably want to grab a knife and fork :).
6. Place a cheese slice in the center of each tortilla and top with egg, when ready.
7. Combine sweet potatoes and the black bean mixture and fill each burrito. Wrap up burrito-style. Enjoy as-is, or serve with your favorite salsa!
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