favorite eats // breakfast burritos

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As I type this, I can hear a cardinal singing outside, which has nothing to do with burritos, except that both things make me SO excited!

Burritos have been a dinner staple for awhile now. I made burritos the first week we were married and we've been hooked ever since. We both like LOVE Chipotle, but we really limit our eating out budget. Usually when we have traditional burritos, I will make cilantro lime rice to give it that true Chipotle flavor. But lately one our faves has been the breakfast burrito, even though we've never had them for breakfast. I guess technically they're called "Egg and Hash Brown Tacos", but "Breakfast Burritos" seems to roll off the tongue a little easier.

Breakfast Burritos
adapted from Food Network Magazine

2 tablespoons butter
2 cups frozen shredded hash browns
1/2 small onion, finely chopped
1/2 teaspoon ground cumin
1 15-ounce can black beans, drained and rinsed
1/2 cup salsa
8 large eggs
1/3 cup shredded monterey jack cheese
8 flour tortillas, warmed
1 avocado, pitted, peeled and roughly chopped
1/4 cup chopped fresh cilantro
fresh lime juice

Heat 1 1/2 tablespoons butter in a large skillet over medium heat and cook hash browns until golden brown, about 15 minutes.

Heat the remaining 1/2 tablespoon butter in a skillet over medium-high heat. Add the onion and cumin and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the beans and salsa, reduce the heat to low and cook until heated through, about 2 minutes.

Lightly beat the eggs in a bowl with salt and pepper to taste. Pour into the skillet with the hash browns and cook, stirring, until the eggs are almost set, about 2 minutes. Stir in half of the cheese and cook until the eggs are just set, about 1 more minute. Divide among the tortillas and top with bean salsa mixture, avocado, cilantro, remaining cheese, and sour cream and lime juice if your prefer...which you should prefer.