Breakfast Burritos for Dinner

When I need a quick dinner that my kids are going to be happy about I make burritos.  Super easy and quick and usually can wrap up some left over veggies or meats with some beans and voila!  However lately I’ve been mixing up burrito night with another favorite dinner theme – “breakfast for dinner”.

These breakfast burritos were a bit hit and made use of my half eaten veggies such as broccoli, red peppers and zucchini.  You can really put anything you want in them.  Feel free to swap out beans for cooked sausage, chicken or ground turkey too.  Next time I’m going to let my kids not only fill and wrap them up, but scramble the eggs too.  This might give me a night off in the kitchen!

This is one of those recipes that doesn’t need a recipe, but here’s one any to get you and your kids started.

Breakfast Burritos for Dinner

Makes 8 Burritos

1 (15 ounce) can black beans, drained

2 teaspoons vegetable oil

1 red pepper chopped, about ¾ cup

1 head broccoli chopped, about 1 cup

8 eggs

8 flour or corn tortillas

1 cup shredded Cheddar cheese

 

optional fillings and topping

quacamole/avocado

tomatoes

salsa

sour cream

 

Pour the drained can of black beans into a small saucepan and cook over medium-low until heated through.

In a large bowl, scramble the eggs together.

Heat the vegetable oil in a large skillet over medium heat.   When hot add vegetables and cook until softened, about 3 – 5 minutes.

Pour the eggs into the hot skillet with vegetables and continue to stir, so egg does not stick.   Scramble until cooked to desired wetness.  About 3 minutes.

Heat the tortillas in the oven until soft and warm. Lay the tortillas flat and spoon black beans, followed by eggs, and a sprinkle of cheese.  Roll the tortillas into burritos.  Add topping of your choice.

 

 

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