By Popular Demand, Breakfast for Dinner: Rainbow Burritos!

Yes, Rainbow Burritos.

For two reasons: one, this baby was colorful. Two, I used rainbow chard...mmmm.


I get a gold star for eating seasonally for this post, too: rainbow chard, beans, and potatoes (and a yam is close to a potato, right) are all in season. And what's always in season? Breakfast burritos for dinner, my friends. Fluffy scrambled eggs snuggled up to beans in a warm tortilla...that can't be bad. And this burrito is delicious! And easy! And cost-effective! There's really no reason you shouldn't drop everything and make one immediately.

RAINBOW BREAKFAST BURRITOS

INGREDIENTS

1 T. butter
1 T. olive oil
1 medium yam, diced
1 bunch rainbow chard, ends trimmed, cut into smallish pieces
dash cayenne pepper
a few dashes cumin
black beans, drained and rinsed thoroughly
1 tsp. butter for cooking the eggs (or use nonstick pan spray)
2 eggs, scrambled (or you could use just one)
big handful chopped fresh cilantro
salt and pepper to taste
1 burrito-sized whole wheat tortilla
light sour cream to serve on the side


STEP ONE:

Heat butter and olive oil in a medium skillet. Cook the yams, seasoning with salt, pepper, cayenne, and cumin, until browned on all sides and tender. Add the chard and cilantro and cook until wilted to your liking. (I just piled the chard right on top of the yams in the pan, and since it was still a little wet from rinsing it, some of the water got into the pan - I think this worked out well because it helped the yam pieces to steam a little bit, making them perfectly tender.)



STEP TWO:

Wrap the tortilla in a damp paper towel and place in the microwave for about 20 seconds to soften it. Then place on a plate. Meanwhile, melt the butter in another nonstick skillet. Beat the eggs in a bowl, then scramble them in the pan.

STEP THREE:

Place some of the yam-chard mixture, beans, then eggs in the tortilla. Roll up like a burrito, or, if your tortilla is too small or won't cooperate like mine was, just pile everything on and hope for the best. Serve with a dollop of sour cream and some fresh cilantro sprigs. Enjoy!



The only small snafu I had was that my eggs were a tad on the salty side. I think it would have been a more grievous error if the beans and chard hadn't really been salted at all. Next time I think I'll try this with one egg instead of two - unless of course I can find burrito-sized whole wheat tortillas. This would be great with a little you-know-what nestled in there (cheese, of course), although the sour cream was plenty rich.

Thanks, Tim, for your lovely BFD (breakfast for dinner) suggestion, and I promise to make more BFD meals in the future. Thanks for reading! More soon...