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Breakfast burrito

My new breakfast of champions!! I am now in love with this. My hubbs loved it too!!

Four flour tortillas

Half a bag of shredded hash browns.
Olive oil spray
1 tsp adobe seasoning

1can black beans
1/4 cup chopped yellow onion
2 cloves garlic chopped
1/2 tsp cumin
1 tsp adobe seasoning
1 tsp olive oil
1 bay leaf

Easy tip is to keep bag of shredded potatoes in the refrigerator for faster cooking on school mornings.

Spray skillet with olive oil. Add potatoes and seasoning. Stir and cook on med turning potatoes twice while cooking.

In a small pot add olive oil and onions cook until translucent. Add remaining ingredients bring to a boil then turn down to low. Cook 5 more minutes. Take your flour tortillas at room tempature and layer potatoes and beans with most of the liquid drained as you scoop from the pot.
My husband added some scrambled eggs to his. I liked it with out. My son added shredded cheese. However you like your toppings this is a hit. Roll it up and serve.

  • Green  Shellfish
  • Yellow Nuts
  • Blue  Soy
  • Purple Milk
  • Red Eggs
  • Orange Fish


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 Makes 8 serving
41.2g carbs   4.7g protein

4 lbs Yukon gold potatoes  2 tbsp extra virgin olive oil 1/2 large sweet onion 2 tbsp Worcestershire sauce  1tsp garlic granulated garlic  Salt to taste 
 Place olive oil in skillet, heat until it sizzles when you drip a bit of water.  Cube potatoes and place in skillet.   Slice onion into slivers place in skittle and cover with a lid.  Stir every few minutes until potatoes are tender. About 15 minutes. Keep an eye and adjust your heat to keep things from burning. Add one tbsp of Worcestershire…