Thursday, June 26, 2014

Breakfast Burritos with Greens

Mmm… I can hear you now: nothin' better than taking a cheesy, meaty breakfast treat and adding greens to it (and taking out the meat!). But even the kids scarfed these down. If you're a gardener, regular farmer's market shopper, or CSA shareholder, you're likely to have greens lying about. I'm at the point where we need to eat vegetables at every meal just to use some of our produce up. These burritos are a nice way to chip away at the pile o' greens; they also are a good way to use up some leftover cooked greens as long as they were cooked simply without some sort of sauce.

Breakfast Burritos with Kale

  • scrambled eggs with cheese* (about 1 egg/person)
  • cooked kale--about 1 leaf/greens-eater's burrito; 1/3-1/2 leaf for non-greens-eaters' burritos
  • cooked black beans (drained and rinsed if canned); about 1/4 cup per person)
  • whole wheat tortillas
  • salsa of choice
*if you make plain scrambled eggs, then sprinkle cheese on the top of the burrito fillings; if there's a lot of cheese in the eggs, you won't need extra on top.

  1. If kale is not already cooked, strip leaves from stems and chop. Cook in a small bit of water for a few minutes until cooked. Drain well.
  2. Warm tortillas in a microwave. Layer eggs, beans, and kale. Top with salsa. Mmmm
On a side note, if anyone tries to make these and freeze them, let me know. I'm thinking that might work, but don't have time to mass produce them right now.

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