The Kitchn: Use your slow cooker for homemade breakfast burrito bowls - really!
By Meghan Splawn
on
1 cup cooked pinto beans
1 cup tomato salsa
1 (4-ounce) can fire-roasted green chiles, drained
1 medium shallot or small red onion, finely chopped
1 clove garlic, minced
1/2 teaspoon kosher salt
6 to 8 large eggs
To serve (optional):
Tortilla chips
1 medium avocado, diced
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