makes 5-6 burritos
3 slices of uncooked bacon, chopped
2 1/2 cups sweet potato cubes (1/2 in – 3/4 in)
1/2 red bell pepper
1/2 cup chopped onion
1 cup chopped fresh kale
1/4 cup chopped cilantro
1/2 cup purchased salsa or pico de gallo
1/2 cup shredded cheese
salt and pepper
5-6 soft taco size or 2-3 burrito size tortillas
sour cream and diced avocado (optional)
Cook bacon in a large skillet over medium heat for about 8-10 minutes or until crispy and most of the fat has rendered off into the pan. Remove bacon bits with a slotted spoon and set aside.
Drain all but 2-3 tablespoons of the bacon fat. (Or leave it all if you want to.) Return pan to medium heat and add the sweet potato, bell pepper, and onion. Add a couple pinches of salt and pepper over top and cook, stirring occasionally, for about 5 minutes until the onions begin to soften. Stir in the kale. Continue to cook until vegetables are tender (especially the potatoes), another 8-10 minutes or so.
Shove all ingredients to one side of the pan and add the eggs to the other side. Cook eggs until they’re no longer liquid, but still not cooked through. Stir eggs into the vegetable mixture. Return bacon bits to the pan and add cilantro and salsa. Stir and cook until everything is heated through and the eggs are cooked thoroughly. Add salt and pepper to taste. Sprinkle cheese over top and add diced avocado, if desired.
Spoon about 1/2 cup of filling into each tortilla and top with a little sour cream before rolling them up.
bacon recipe courtesy of: Natalie, Perry's Plate, California, March 10, 2010