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Divine Vegetarian Breakfast Burritos


  • 4 tbsp. unsalted butter, divided
  • 1 tsp. ground cumin
  • Sea salt and black pepper, to taste
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 4 eggs
  • 2 russet potatoes, cut into 1/3” slices
  • 2/3 cup Mrs. Renfro’s Habanero Salsa, plus extra for serving
  • 1 ½ cups black beans, rinsed and drained
  • 1 cup grated cheddar and jack cheese
  • Cilantro, chopped (as desired)
  • Flour tortillas, warmed
  • Sour cream and avocado


  • Melt 2 tbsp. butter in nonstick skillet over medium heat.
  • Add onion, sauté until almost translucent.
  • Add cumin, salt & pepper.
  • Add bell pepper and cook 2-3 minutes.
  • Add garlic, cook for 1 minute.
  • Add eggs, scramble with vegetables until cooked.
  • Remove mixture from pan, place and cover on separate dish.
  • Melt remaining butter in pan and add potatoes.
  • Fry potatoes until golden brown on all sides.
  • Add eggs back to the pan with potatoes.
  • Add Mrs. Renfro’s Habanero Salsa and black beans, stir and heat for 1-2 minutes.
  • Remove from heat, add cheese and cilantro and cover pan for 1 minute.
  • Spoon into warm tortillas.
  • Serve with sour cream, diced avocado and extra salsa on the side.

Recipe by Lindsy Gollihar, San Francisco, CA

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Posted in Breakfast, Habanero Salsa, Vegetables

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