Mexican breakfast burritos

This is a very, very tasty tailgate dish that we whipped together one morning with the leftovers from homemade tacos the night before. It's very spicy (though you can temper that for your tastes). It's also – hold your breath here folks – full of veggies and rather healthy.

 

This will make three breakfast burritos. Double, triple (etc.) the servings for your party, but remember that the basic version here can be whipped up one batch at a time in a 13-inch skillet, though a 10½-inch skillet will get the job done, too. (You can ignore the wraps and simply serve these as scrambled eggs.) Your best bet is to chop up all the vegetables and cilantro and blend the spice mixture the night before the tailgate. Gameday prep work cuts into your drinking time.

Heat black beans in a small pan. Put olive oil, onion and bell pepper in skillet over medium high heat, toss in a pinch of kosher salt. Heat until peppers start to soften, about six or seven minutes. Reduce temperature to low or medium-low, add scrambled eggs, jalapeno, habanero, chipotle, tomato, cumin, black pepper and mixed greens. Spread cheese on the burrito wraps, top with a spoonful of black beans. Add cooked scrambled eggs and veggies and sprinkle with chopped cilantro. If desired, add a little Frank's Red Hot or chipotle pepper barbecue sauce. Wrap up and eat.

 

(Burrito wraps often don't fold well when cool or at room temperature. The best thing to do is to brush a thin layer of olive oil in a 10 ½-inch skillet over medium high heat and cook each side of the burrito for about 20 to 30 seconds. It will soften and become easier to wrap.)