Potato Breakfast Burritos
Cut potatoes into ½ to 3/4 – inch chunks. Toss with olive oil, salt and pepper. Spay a 15x10x1-inch baking pan with not stick spray. Arrange potato chunks in a single layer; roast at 450 degrees for 20-30 minutes or until tender, stirring and tossing occasionally. Keep warm. Beat eggs, stir in chilies and water. Spray skillet with no-stick coating. Scramble eggs over medium heat. Warm tortillas and black beans. For each serving, down the center of each tortilla, spoon 2 tablespoons black beans, 1/3 cup cooked potatoes, ¼ cup scrambled eggs, 2 tablespoons hoped tomato and1 tablespoon green onion. Roll up burrito-style. Top with salsa, cilantro and/or sour cream, as desired. Makes 8 servings.