I always crave a hearty breakfast on the weekends. It feels so incredibly boring to have cereal or yogurt again when it's all I've eaten the past five weekdays for breakfast. I'd rather stay in bed. So I heated up our leftover refried beans, spanish rice, and ground beef mixture that I used earlier in the week for burritos, heated up a little queso, and scrambled some eggs. I lined a warm & toasty flour tortilla with the bean mixture and folded it in half - like a quesadilla. Topped it with the eggs, then queso, then salsa, and sour cream on top. Sliced a little fresh avocado on the side, and Houston we have breakfast. It was so yummy to mix the sour cream and salsa around the top. A tasty little mess. I'd like to give a shout out to my new favorite salsa we found at Beaver's Market - Amy Lasley's Rocky Mountain Salsa. It pays to be picky with your salsa. I prefer a zingy, chunky kind that tastes fresh and not like tomato paste. And not too spicy that you can't taste the rest of your food - leave that for wings or when you're only snacking on chips & salsa. And not too much stuff going on that you have more of a vegetable and tomato stew instead of salsa. Sounds like too much criteria, but I'm pretty sure you're picking up what I'm throwin down. Or smell what I'm steppin in? You know the crap I'm talkin about. Too many potty jokes for a food blog? Ok bye-bye now.
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