Black Bean & Corn Breakfast Burrito Recipe

We always love it when customers give us recipe ideas using our gourmet products. Thank you, Emily, from El Paso, TX, for sharing this Tasty breakfast burrito idea, featuring Cherchies® Black Bean & Corn Salsa, (a robust, tangy salsa with the perfect blend of black beans, corn, and savory seasonings).

In honor of Emily, we created this flavorful Southwest, quick and easy breakfast burrito recipe, featuring leftover chicken and potatoes, Cherchies® Black Bean & Corn Salsa, cheese, and Cherchies® Select Grilling Rub & Seasoning Blend. This recipe is versatile for using whatever leftovers you have in your refrigerator.

This breakfast burrito recipe is for a single serving, but you could easily make these burritos in masses and freeze them for a quick on-the-go breakfast or dinner (yes, breakfast for dinner).

So, purchase a jar of our tasty Black Bean & Corn Salsa today, and make these easy, flavorful burritos in minutes! You will not be disappointed.

Comment below if you have tried this recipe. We would love to hear from you and as always, thank you for stopping by!

Ingredients (per breakfast burrito)

1 10 inch flour tortilla
1 Tablespoon (Tbsp) of Olive oil
2 eggs
1 Tablespoon (Tbsp) Half & Half
1/2 teaspoon (tsp) Cherchies® Select Grilling Rub & Seasoning Blend
1/4 cup Shredded Mexican Cheese Blend (Monterey Jack and Cheddar)
1/4 cup Cherchies Black Bean & Corn Salsa
1 small cooked potato, chopped
1/4 cup rotisserie or leftover chicken, chopped (optional)

Preparation

Dice the cooked potato. Here we used a leftover baked potato. If you don't have leftover potatoes, simply wash and pat dry a small potato and prick the potato a couple of times with a fork. Wrap the potato in a paper towel and cook in the microwave for a few minutes until the potato is soft to the touch.

In a small bowl, mix the eggs, half & half, and Cherchies® Select Grilling Rub & Seasoning Blend. Turn on the stove to low heat. Place a skillet on the stove or cooktop and add the olive oil. Allow the skillet to heat for a few minutes and add the eggs and potato. Cook the eggs and potato, stirring occasionally until the eggs are cooked. (For extra protein, we had leftover chicken and added it to the egg/potato mixture, but this is completely optional).

Assemble the burrito. On a tortilla, spread the Cherchies® Black Bean & Corn Salsa down the middle of the tortilla. Next, add the egg mixture over the salsa, followed by the cheese.