This recipe yields about 6 to 8 burritos and can be refrigerated and eaten later. This is an extra hearty breakfast, and great for camping and hiking.
Ingredients
1/2 bag of frozen O'Brien Potatoes
6 pieces of turkey bacon
6 eggs
6-8 flour tortillas
Sour cream
Cheddar cheese
Salsa
1 stick of butter
Salt and Pepper
First heat up 1/4 cup of butter in a pot. Once the butter is melted, add in the potatoes and stir to coat. Add in some salt and pepper to taste. Cover and let cook, stirring occasionally.
In a pan throw in the bacon and let cook. Once done, remove and let cool on a plate covered with a paper towel (to collect any extra grease). Chop up the bacon into bite-sized pieces once cool.
While the potatoes and bacon are cooking, crack and whip the eggs. Add in some salt and pepper. Put two tablespoons of butter into the pan that contained the bacon. Once the butter is melted, add your eggs and let cook. Make sure not to over cook the eggs. They should still look moist.
Once everything is cooked, start assembling your burritos. Add the bacon, eggs, and potatoes and top with a bit of sour cream, cheddar cheese, and salsa.
Fold in the edges and roll up. Eat now, or wrap in foil. These keep for only about a day before they get soggy.
This recipe can be made ahead of time and cooked later. To make life easy, use left-over chicken from the night before.
Ingredients
2 chicken breasts, grilled
2 cups of beans (mix of kidney, pinto, black)
2 cups of mexican cheese (or cheddar)
1 cup of salsa
1 can (15 oz.) of red enchilada sauce
2 green onions, chopped
8 flour tortillas (burrito size)
First, make sure your chicken is at room temperature. In a large bowl, begin to shred into nice bite-sized pieces. Set aside for assembly.
For the beans you'll want about a third of a can of each of the following beans: kidney, pinto, and black. Remember to rinse and drain before you use. Foodie Tip: use your leftover beans to top a salad the next day.
For the salsa you can either use your favorite pre-made sauce, or make your own homemade salsa.
Next, set up a little assembly station for your enchiladas so you can get them together quickly. Using a large cutting board place one flour tortilla and add the chicken. Top with a scoop of beans, a generous sprinkle of cheese, and a scoop of salsa. Fold in two sides of the tortilla to the center and roll from end to end. Place in a standard 13x9 inch baker. Continue assembling until you have all 8 enchiladas in the pan.
Top the tortillas with the enchilada sauce and sprinkle the leftover cheese on top. I like to add a little chopped green onions on top for flavor, and because they add a little bright color to the dish, but you can leave these off if you aren't a fan.
When you are ready to back, preheat your oven to 350 degree and cook for 30 minutes.
This is a quick to make, and easy to cook, slow-cooker recipe. Put your ingredients together and let it cook all day while you are at work.
Ingredients
1 lb. of lean ground beef
1 can (10 oz.) of red enchilada sauce
1/2 cup of salsa
1/4 cup of chopped yellow onion
1 can of black beans (drained and rinsed)
1 cup of corn
1 package of taco seasoning
Salt and pepper
In your slow-cooker add in your beef first. Throw in your enchilada sauce, salsa, yellow onion, black beans, corn (you can use frozen or canned), and taco seasoning. Top it off with a little salt and pepper.
Let it cook during the day 6-8 hours on low. Place in bowls and top to your liking with cheese, sour cream, cilantro, and/or corn chips.
This salsa is so amazing you could eat it with a spoon!
Ingredients
8 roma tomatoes, diced into cubes
1 C of cucumber, diced
1/2 C of red onion diced
1/2 C of cilantro, chopped
4 cloves of garlic, minced
1 jalapeno, de-seeded and diced (you can leave in the seeds to make it hotter!)
2 limes, juiced
2 T balsamic vinegar
2 T oregano
2 t of sea salt
1 t of basil (I usually don't use fresh basil for this, but you could if you have it around)
A dusting of black pepper
Combine all ingredients into a large bowl and stir. This salsa is great right away, or let it sit in its' juices and marinate. Either way, this makes enough to can and save for later or serve at a party.
Ingredients
While the potatoes and bacon are cooking, crack and whip the eggs. Add in some salt and pepper. Put two tablespoons of butter into the pan that contained the bacon. Once the butter is melted, add your eggs and let cook. Make sure not to over cook the eggs. They should still look moist. 
