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Big Flavor Stuffed Burrito

Servings: 4
Prep Time: 15-20 minutes
Cook Time: 15 minutes
Prep Method: Bake

1   cup Cloverdale Tangy Summer Sausage
4   large flour tortillas, warmed
6   eggs, mixed in a bowl
1/2   t salt
1/4   t freshly cracked pepper
2   T vegetable oil
1   cup assorted bell peppers (red, yellow, orange)
1/2   cup red onion
1/4   cup sliced Anaheim pepper, optional
2   cups hash browns, prepared according to package directions
1   cup shredded Mexican-style cheese
1   avacado, sliced into 1/4
1/2   cup chopped fresh cilantro leaves
  salsa, sour cream, and guacamole as desired

In a 10 inch non-stick skillet, over medium high heat, place 1 T vegetable oil. Add eggs, Tangy Summer Sausage (diced into 1/4" pieces), salt and pepper.Cook, stirring occasionally, until eggs are cooked and soft (4-6 minutes). Set aside; keep warm. In same skillet, over medium high heat, place 1 T vegetable oil. Add bell peppers and Anaheim pepper. Cook, stirring frequently until vegetables are slightly soft (3-4 minutes). Add red onion; continue cooking, stirring frequently, until onions are softened (2-3 minutes). Set aside; keep warm. Repeat with hash browns. On one warmed tortilla, down center, layer the following ingredients: cup hash browns, about cup scrambled eggs and Tangy Summer Sausage, cup pepper and onion mixture, cup shredded cheese, 3-4 slices avocado, and 2 T cilantro. Fold edges over and secure with wooded pick, if desired.

Repeat with remaining tortillas and ingredients. Serve with salsa, sour cream and guacamole, if desired.