BREAKFAST BURRITOS by CK
2 cups frozen tater tots
2 tablespoons olive oil
8 links breakfast sausage, casing removed
8 large eggs, lightly beaten
1/3 cup half and half
Kosher salt and freshly ground black pepper, to taste
1 (16-ounce) can refried beans
8 (8-inch) flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 Roma tomatoes, diced
1/4 cup chopped fresh cilantro leaves
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Cook tater tots according to package instructions; set aside.
Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet.
Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
Spread beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, tomatoes and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style.* Place, seam-sides down, onto preparing baking sheet; cover.
Place into oven and bake until heated through, about 12-15 minutes.
Serve immediately.
*TO FREEZE: Cover each burrito tightly with plastic wrap or aluminum foil. Freeze up to 1 month. To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through.

STEAK FAJITAS by TCKS
STEAK MARINADE:
⅓ cup lime juice
¼ cup pineapple juice (no sugar added)
2 tablespoons Worcestershire sauce
3 tablespoons olive oil
1 tablespoon minced garlic
2 teaspoon EACH: ground cumin AND chili powder (or more to taste)
1 teaspoon smoked paprika
½ teaspoon red pepper flakes (or more to taste)
1 teaspoon salt and ½ teaspoon black pepper
¼ cup chopped cilantro

FAJITAS:
1 ½ – 2 pounds skirt or flank steak
1 tablespoon oil (high heat)
1 medium white onion
1 large poblano, ribs and seeds removed
2-3 bell peppers, ribs and seeds removed (any color you please!)
Tortillas
Optional: Jalepeno with the seeds removed

Mix up the marinade ingredients. Pour in shallow dish (pie plate) or large baggie. Slice steak (at an angle across the grain) and put pieces in the marinade. Refrigerate for 2-4 hours; remove from refrigerator 30 minutes before cooking.
Slice all the veggies into thin strips.
Put a cast iron over high heat and let heat up for a few minutes. Add a tablespoon of oil and put in your veggies. Let them sizzle and toss as necessary. Time will vary depending on how soft you like them, and how big your pan is. You can do them in batches to help everything cook faster. I generally do two batches, 5-7 minutes each.
Remove veggies and set aside. Put in strips of steak and let fry on each side for 1-2 minutes. Depending how thin you cut your meat, and how “done” you like it, this time could vary.
Assemble your fajitas and enjoy!