Cajun Potato Breakfast Burritos

Ingredients

• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 1 tbsp vegetable oil
• 1 can (14.5 oz) Del Monte Cajun Style Diced Potatoes, undrained
• 4 large eggs, beaten
• 1/4 cup milk or water
• 1 cup shredded Monterey Jack or pepper Jack cheese
• 6 burrito-size flour tortillas

Let’s make it.

1. In a 10-inch nonstick skillet, cook peppers in oil over medium-high heat for 5 minutes, stirring frequently. Shake the potato can, then add all its contents. Cook about 5 minutes until most liquid evaporates.
2. Beat eggs with milk or water; pour over the vegetables. Scatter cheese evenly over the top.
3. Cover, lower heat to medium-low and cook about 5 minutes until eggs set. Cut into 6 wedges. Put one wedge in each tortilla, fold in the sides and bottom, then roll closed.