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!

A Typical Dinner

Here is just an easy, typical dinner in our house. Salmon and rice with veggies.

I don't think this one needs much explanation, but for those of you who want some tips, here it goes.
Ingredients
-Fresh salmon (as much or as little as you would like). We also buy from Costco, who seems to carry the best tasting Salmon in a non-seafood town.
-1 1/2 cups dry Japanese short grain sticky rice
-Frozen vegetables of choice
-1 Tbs. Black sesame seeds
-1 Tbs. Sea salt
-3 Tbs. Olive oil
-1 Tbs. Cajun seasoning
-1 Tbs. Lemon Pepper

Directions
1. Start the rice in a rice cooker or on a stove-top pot. It will take the longest.
2. Slice the salmon into small (2 inch square) chunks. This is crucial for the best grilling. Bigger chunks will not cook as well.
3. Place the salmon chunks in a bowl and coat with olive oil.
4. Sprinkle the Cajun seasoning and Lemon pepper generously on each side of the coated salmon.
5. Begin to steam the veggies.
6. When the rice only has about five minutes to go, grill the salmon on the high heat for 2-3 minutes on each side. The olive oil should sizzle and seal the salmon chunks in a nice crusty layer of "skin."
7. Spoon rice onto a plate and sprinkle sea salt and black sesame seeds over the rice.
8. Place salmon on rice and serve veggies on side. I like to add a little lemon juice and pepper to the veggies if I have it.

Enjoy!