Spanish Rice and Potato Breakfast Burrito

You probably don't need a recipe for a good breakfast burrito, but a little inspiration doesn't hurt, does it?

We love to make breakfast burritos on the weekend when we have more time to mill around in the kitchen in the morning. Nothing is more delicious than the smell of bacon on the griddle, but you won't smell that sweet aroma in this house because we have a vegetarian living under our roof. So the challenge for me is how to make certain dishes taste just as delicious without the meat. The answer in this case is a some nice home fried potatoes! They still fill the house with that savory aroma that bacon does and make for a delicious burrito.

For this particular recipe, we had some left-over Spanish rice (see Polenta dish!). So I thought, why not? And I added it to the burrito. It turned out that it was a great choice!

Here is what I used:

Ingredients
1/2 can of drained and rinsed black beans
1/2 package of leftover Spanish rice. Of course you could make this fresh and only use 1/2 package for this recipe.
6 large eggs
1/4 cup shredded cheese of choice
3-4 green onions
2 medium sized potatoes
Flour Tortillas
Salt and Pepper to taste
1 tbs. olive oil
1 clove crushed garlic
1/4 cup milk

Directions:
1. Slice potatoes from the end, cutting into circular shapes. Quarter each circular slice.
2. Heat olive oil in skillet.
3. Cook the potatoes on high in the skillet with olive oil for 15-20 minutes, stirring often until browned and crispy.
4. Add the rice, beans, green onions, garlic, salt and pepper to the potatoes when they are nearly done and mix in. Keep on low-medium heat to warm everything up.
5. Scramble the eggs with milk and cook in a separate skillet.
6. Add cheese to the eggs when they are nearly done cooking.
7. Warm tortillas.
8. Place the components from each skillet into your tortilla and burrito-ize it!

Enjoy!