Tag Archive for Salsa

Black bean and egg burrito with roasted tomatillo salsa

black bean burger in a breakfast burrito

On one of our last one dish, two ways competition, I made a fire roasted tomatillo and poblano salsa to act like a chimichuri for my steak. I made a lot of it and used it two more times the next day. The first was this delicious breakfast burrito where I used store bought black bean burgers from Morningstar. These are delicious all by themselves but I thought they’d be great in a breakfast burrito too!!

Level of Difficulty: Easy
Time Required:Prep Time – depends if you already had the salsa made, so if you did, then just about 20 minutes; Assemble Time – 5 min

Ingredients for 2 large burritos:

1 Morningstar Chipotle Black Bean Burger

3-4 large eggs

2 burrito size tortillas (I use flour but corn would be great too)

Sour Cream or 0% Greek Yogurt

Fire roasted tomatillo and poblano salsa

Cheddar cheese (optional)

1 T butter

How to make a black bean and egg burrito with roasted tomatillo salsa:

Cook the black bean burgers according to the package(Yes, Denise, I used a packaged black bean burger because they are very good!). While they are cooking, get the rest of your ingredients ready. Use a fork to scramble the eggs in a bowl. Add salt and pepper and cheese (optional) to the eggs so they are ready to cook.

When the black bean burgers are almost ready, cook the eggs in a skillet over medium heat with the butter. Cook to your desired level of ‘doneness’. I like mine soft.

Heat your tortillas however you like. I generally place them directly over a low gas flame for 20 seconds a side or so. Be careful doing this though! Use tongs and don’t forget about them and have them go up in smoke. If you are not comfortable with this, just heat in a dry skillet over medium heat for about a minute.

Remove the black bean burger, cut in half and chop up a bit. Place half in each burrito. Add scrambled eggs, fire roasted tomatillo and poblano salsa and the sour cream/Greek yogurt. Enjoy!!

 black bean burger in a breakfast burrito


Use a different salsa if you like, even <gasp> jarred salsa!!  It will be delicious and I won’t freak out on you, just Denise.


Jarred salsa and already made black bean burgers? I’m thinking I may have finally rubbed off on you! ~Denise

The Best Salsa Ever

I love salsa. The salsa you buy in a jar is ok, but not fabulous. My sister gave me this recipe that she found from www.mountainmamacooks.com about a year ago. The first time I saw it, I was a little skeptical due to some of the ingredients (I never expected honey to be in salsa).  However, after I tried it, I was sold. Everyone else was as well. It really is the best homemade salsa.

Level of Difficulty: Easy

Time Required: Prep Time – 15min


1 14 oz. can diced tomatoes

1 10 oz. can original Rotel

1/2 small onion, roughly chopped

1 garlic clove, peeled and smashed

1 jalapeño (seeded or not depends on how spicy you like it)

1 tsp. honey

1/2 tsp. salt

1/4 tsp. ground cumin

small to medium size handful of washed cilantro

juice of 1 lime

Special Equipment and Other Items Needed:

Blender (or food processor)

Preparing The Best Salsa:

Put all ingredients in a blender and pulse to combine for 30 seconds or so until all of the ingredients are finely chopped and the salsa is at the desired consistency. Taste for seasoning and adjust if necessary. Serve with chips or over tacos!

The Best Salsa Ever

Got Leftovers?:

The salsa will stay good for up to two weeks in the refrigerator.

Seared Tuna Steak with Roasted Corn and Avocado Salsa

Grilled tuna with corn and avocado

Holy Tuna Batman! This Seared Tuna Steak with Roasted Corn and Avocado Salsa is awesome! If you like tuna, then this is a must.

Level of Difficulty: Moderate
Time Required: Prep Time – 30min; Cook Time – 8 min


2 ripe avocados
3 ears of corn
1/4 red onion, finely diced
1 diced jalapeño (optional)
2T red wine vinegar
2T olive oil
Juice of a lime
salt and pepper to taste

2 tuna steaks about 1 1/2 inches thick
spice rub of your choice, I used garlic powder, cayenne, chili powder, and paprika
2T vegetable oil

Special Equipment and Other Items Needed:

Cast Iron Skillet

Preparing Seared Tuna Steak with Roasted Corn and Avocado Salsa:

Roast the corn on the grill until done (about 15 minutes)
While that is cooking, dice the onion and jalapeño. Place in the bowl with the red wine vinegar so it can ‘pickle’ a little bit first. When the corn is done, cut the kernels from the cob and add to the bowl. Add the olive oil and salt and pepper and stir. We’ll come back to the avocado, we’ll want to do that last.

With the salsa partially ready, you can go ahead and rub your spices on your tuna steaks. Make it to your desired spiciness and thickness of the rub. I did a light rub to not overpower the salsa but I did it with a bit of a kick. A thick rub will give you a ‘blackened’ effect if you like that.

Blackened Tuna

About 10 minutes before you are ready to eat, add the oil to a cast iron skillet (or a heavy skillet of your choice, but you need a cast iron one if you don’t have it) and turn it on high. When the oil is hot but not smoking, add the tuna steak carefully. Cook about 4 minutes per side and then remove from the skillet and place on the plate.

Blackened Tuna Steak

Cut the avocado into small cubes (check out the How to Cut an Avocado post for the quickest, easiest, mess-free way of doing this) and add to the salsa. Squeeze the juice of one lime over the salsa to help prevent the oxidization of the avocado and to add great flavor. Fold the avocado in gently and top the fish with it. Enjoy!!!

Corn and avocado on tuna

Menu Idea:

Shown here with sautéed collard greens with bacon and roasted tomatoes with panko and parmesan