Breakfast Burritos with Pico de Gallo

Breakfast Burrito with Pico de Gallo

• Flour tortillas 1 (12 pack)
• 1 dozen eggs
• 1 package Monterey jack cheese
• 1 bunch of Swiss chard, spinach, or other greens
• 1/2 red onion
• 4 cloves Garlic
• 1 red pepper
• 1 can black beans
• Salt and pepper

Pico de Gallo

• 3/4 pound tomatoes (about 2 medium), seeded and finely diced (1 1/2 cups)
• 1/3 cup chopped cilantro
• 1/4 cup finely chopped white onion
• 1 small fresh jalapeño or serrano chile, finely chopped, including seeds, or more to taste
• 1 tablespoon freshly squeezed lime juice, or more to taste
• 1/2 teaspoon fine salt, or 1 teaspoon kosher salt

Breakfast Burritos

1. Chop and sauté onion, pepper, garlic, spinach (or other green) in a large frying pan.
2. While the vegetables are cooking, rinse black beans and warm in a saucepan to heat through.
3. Grate cheese and set aside.
4. Mix eggs together in a mixing bowl, then add to frying pan with vegetables.
5. To heat tortillas: microwave for 30 seconds, or heat in a frying pan on medium-low. Wrap in a tea towel to keep warm, and/or put them in the oven on low heat.
6. Once eggs are cooked through, spoon the egg mixture into each tortilla. Add some beans and sprinkle cheese on top.
7. Wrap them up and serve with yogurt, sour cream and/or salsa/hot sauce.

Pico de Gallo

1. Mix all the ingredients together in a bowl. Season to taste with additional chile, lime juice, and salt.
2. This salsa keeps in the refrigerator for up to one day. Before you serve it, stir it well and drain any excess liquid that has accumulated in the bowl.

Adapted from http://www.epicurious.com/recipes/food/views/pico-de-gallo-fresh-tomato-salsa-364429