Those spicy roasted veggies ended up lasting us through two full dinners (breakfast burritos one night, tacos the next) and a couple random lunches as well.

And man were they delicious.

I don’t think I really need to tell you how to assemble a taco or a breakfast burrito, but I’ll tell you what I made for ours (in case you’re curious).

First, along with the veggies, I made some pico de gallo.  With only three ingredients — chopped tomatoes + onion + cilantro — pretty much nothing could be easier.

For the breakfast burritos, I grilled some chicken sausages KC had picked up at TJ’s (I think they were the Jalapeno Chicken Sausages), heated up some refried beans, whipped up some scrambled eggs with cheese, and layered all that business together with the veggies, pico de gallo, some greek yogurt, and a healthy dose of hot sauce.

For the tacos we used all the same fixins (aside from the eggs and sausage), and added some grilled carne asada (pre-marinated from TJ’s).  We layered that business onto corn tortillas instead of flour.

I was too hungry on taco night and so didn’t snap any photos, sorry!

These tacos and burritos are super customizable, so mix and match things as you like.  The veggies are nice and hearty on their own, so feel free to leave out the meat altogether (or sub in crumbled bacon instead of sausage on the breakfast burritos…omg yum.)  The below is just what we had in our burritos/tacos, so don’t take this to be an exhaustive list by any means.

Breakfast Burritos

• Spicy roasted veggies
• Grilled jalapeno chicken sausage
• Pico de gallo
• Refried beans
• Scrambled eggs with cheese
• Greek yogurt
• Hot sauce
• Flour tortilla

Tacos

• Spicy roasted veggies
• Grilled carne asada
• Pico de gallo
• Refried beans
• Greek yogurt
• Hot sauce
• Corn tortilla