This post of Wow! That Tastes Good! comes from my own kitchen, because sometimes your kitchen is the best eatery in town.
At my house, breakfast will occasionally, usually, be composed of the previous night’s leftovers employed in new ways. This may take the form of a frittata, a gratin, or as in this case, a breakfast burrito. A couple of nights ago, John made a pot of black-eyed peas. When contemplating breakfast options this morning, he came up with the idea for turning the black-eyed peas into refried beans. This notion may seem odd but consider that we can already find refried beans made from pinto beans, black beans, and kidney beans in most grocery stores. Practically any legume will work.
John’s black-eyed peas were made with a mirepoix, and so already had vegetables. This eliminated the need to chop up fresh vegetables for the burrito. To his refried black-eyed peas, he added a can of roast pork, a finely diced jalapeño, and roughly a half cup each of shredded cheddar, Gruyère, and Monterey jack cheeses. In his brand new Le Creuset omelet pan (he’s really happy with this pan), he made a thin, two egg omelet, leaving it flat. This allows the tortilla to have a layer of egg that is just about the same diameter. A garnish of Honduran cream (I prefer Olancho with the blue label), sour cream, and hot sauce was applied before rolling the burrito. This was served with Snackrite Onion Rings from Aldi, which are like Funyuns, if you’ve had them.
Southeastern Virginia has been having nice weather of late. This morning was cool and dry, and so we ate al fresco on the deck in our screen house. As the summer waxes, it will become too warm to do this, so we enjoy it while we can.
I hope that you will experiment with different kinds of refried beans in your kitchen. You’ll be saying, “Wow! That Tastes Good!” too.
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