After my daughter returned from a summer camping trip with friends, she kept talking about the breakfast burritos. On my phone was the photo the birthday girl’s mom sent, proof that all had survived the float and the overnight in bear country. There they sat, the five “big girls”, all age twelve now, lined up on a log, dressed in the seasonal Yellowstone attire of sweatshirts, stocking caps, and bare feet, each cradling a hot burrito, waiting for the morning chill to vanish.
We needed to recreate these burritos at home. I sent a quick text to Melissa to inquire about her recipe. My phone rang in response, and she laughed, explaining that it was “so simple” but would still take her forever to text. (It was a lot more fun to have an actual conversation anyway!) So, here it is: chorizo (“you know, the one they make at Town & Country.” Well no, I didn’t know, but now I do!), scrambled eggs, black beans, and cheddar, rolled up in a tortilla and wrapped in foil. The first time I made them, I couldn’t wait until morning, so we had them for dinner. Yum. Even though, apparently, they are much better warmed over a campfire.
[amd-zlrecipe-recipe:134]
