Breakfast Burritos, Bean Burritos, Beef Burritos, Pork Burritos, Chicken and Turkey Burritos, Seafood Burritos, Vegetarian Burritos, Dessert Burritos  

Breakfast Burritos

Sunrise Burritos

1 can (16oz) Refried Beans
1 can (4oz) diced NM Green Chiles
6 Eggs
3/4 cup Salsa
1/3 cup chopped fresh Cilantro
6 large Flour Tortillas
3/4 cup shredded Monterey Jack Cheese
1 cup Plain Non Fat Yogurt
Orange Wedges

In skillet, over medium heat, combine beans and chiles until bubbly hot.  In a bowl, beat eggs, 1/4 cup salsa and cilantro.  Push beans to one side of the skillet and pour egg mixture onto cleared side; stir occasionally until eggs are set (about 3 minutes.)  Warm tortillas and equally divide beans, eggs and cheese onto each tortilla.  Fold into burritos.  Serve seam side down on warm plates and top with additional salsa, yogurt and orange wedges. 

Serves 6

Spuds Burritos

3 tbsp. Vegetable Oil
1 Onion, chopped
1 clove Garlic, minced
3 tbsp, diced NM Green Chiles
2 Russet Potatoes, cubed and cooked
1/3 cup chopped fresh Cilantro
1 tsp Red Chile Powder
1 tsp Cumin
6 Eggs, lightly beaten
6 large Flour Tortillas
Salt and Pepper
Salsa

Heat oil in skillet and saute onion and garlic until onion is translucent, add chiles and potatoes, continue to saute until potatoes are browned.  Add cilantro, chile powder and cumin.  Heat thoroughly, stirring occasionally.  Pour eggs over potato misture and continue to cook, using a spatula to lift firm portions allowing uncook eggs to flow beneath.  Cook to desired consistency.  Warm tortillas and scoop equal amounts onto each tortilla, seasoning as desired with salt, pepper and salsa.  Fold into burritos.