That’s Hot Black Bean and Potato Breakfast Burrito


1 bag of Gold Fingerling Potatoes, partially peeled and washed well, chopped into quarters

1/2 Onion diced

1/2 Red Pepper diced

1 Clove Garlic, minced



Fresh herbs:  Thyme, Sage, Parsley

Grapeseed Oil/EVOO

In a large cast iron skillet cover the potatoes and boil, then simmer for 15 minutes with lid partially covering, check for doneness.  Sauté with Grapeseed Oil the onion, garlic and pepper, add the potatoes with and Turmeric, salt, add the fresh herbs.  Mash with potato masher and add more EVOO if needed.  Keep warm.


1 Can Black Beans

6 Cherry Tomatoes minced

1 Clove Garlic minced

1/2 Onion diced

Cumin, Coriander and Cumin Ground

Chili Powder

Heat skillet with Grapeseed Oil spray, sauté the onion, garlic and tomatoes, add the black beans and combine with the spices, stir frequently until the flavors merry.


Lightly brown in skillet your tortilla, layer with
Salsa Verde or Avocado
Miyoko’s Kitchen Cheers to Cheddar Cheese
Fresh Herbs, chives, cilantro, sage
Hot Sauce

Was close to calling this “Cheers to Miyoko”  because I can’t get enough of her new Cheers to Cheddar “Cheese”, I snack with Mary’s Crackers and can’t stop it’s so good.  The cheese made it as did the Salsa Verde from a local store called Good Earth.  All organic, and very blessed to have this store!  Hope you enjoy this recipe it’s easy to make will whoa anyone, and fulfilling delicious!   Enjoy! 




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