Vegetarian Breakfast Burritos

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Ingredients

Six 8-inch whole-grain tortillas
1 full batch homemade hash browns
6 large eggs
1 cup cooked pinto beans or black beans (I used canned beans, rinsed and drained)
¼ teaspoon fine salt
Several dashes of hot sauce, such as Cholula
1 tablespoon unsalted butter
⅔ cup (packed) shredded sharp cheddar cheese
½ cup chopped cilantro, divided
½ cup chopped green onion (mostly green parts), divided
6 tablespoons of your favorite salsa, plus extra for serving
1 large avocado, diced (optional, if you’re serving the burritos right away)

1 breakfast burrito, no extra salsa or avocado per serving

As published by Cookie and Kate.

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