Breakfast Burritos

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Parade Magazine
Uploaded by: Parade Magazine Magazine


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4 (8-inch) whole wheat tortillas

1 large boiling potato, peeled, diced, and cooked

¼ lb Mexican chorizo (casing removed, peeled, diced, and cooked chopped, and cooked)

4 eggs

⅛ tsp pepper

1 Tbsp olive oil

½ cup coarsely grated Monterey Jack cheese

1 avocado, sliced

2 Tbsp salsa

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