Potato Pepper Egg Breakfast Burrito

Ingredients

• 8 Each Large eggs - 8 (count), whisked
• 1 Pound Yukon Gold potatoes - 1 lb (454 g), Diced into 1/2-inch pieces; 454 g equivalent.
• 1 Each Red bell pepper - 1 (count), Diced.
• 1 Each Green bell pepper - 1 (count), Diced.
• 0.5 Cup Yellow onion, diced - 1/2 cup (75 g), 75 g equivalent.
• 1.5 Cup Canned pinto beans, rinsed and drained - 1 1/2 cups (255 g), 255 g equivalent.
• 4 Each Burrito-size flour tortillas - 4 (10-inch tortillas), 10-inch tortillas.
• 1 Cup Monterey Jack cheese, shredded - 1 cup (113 g), 113 g equivalent.
• 0.5 Cup Mild chunky salsa - 1/2 cup (120 ml), 120 ml equivalent.
• 2 Tablespoon Olive oil - 2 tablespoons (30 ml), 30 ml equivalent.
• 1 Teaspoon Ground cumin - 1 teaspoon (2 g), 2 g equivalent.
• 0.75 Teaspoon Kosher salt - 3/4 teaspoon (4 g), 4 g equivalent.
• 0.25 Teaspoon Black pepper - 1/4 teaspoon (1 g), 1 g equivalent.

Instructions

1. Prep vegetables, beans, and eggs

   1. *Dice the potatoes* into 1/2-inch pieces, *dice the bell peppers*, finish measuring the onion, rinse and drain the beans, and whisk the eggs with *1/4 teaspoon salt* and *black pepper*.

2. Cook the potatoes

   2. Heat *1 1/2 tablespoons olive oil* in the large skillet over *medium-high heat*. Add the potatoes, cumin, and *1/2 teaspoon salt*; cook covered between stirs until *nearly tender*, about 8 minutes.

3. Add peppers, onion, and beans

   3. Add the bell peppers and onion; cook uncovered until *the peppers soften* and *the potatoes are browned*, 4 minutes. Stir in the pinto beans until *heated through*, about 1 minute, then transfer the mixture to a bowl.

4. Scramble the eggs

   4. Reduce the heat to *medium-low* and add the *remaining 1/2 tablespoon olive oil*. Pour in the eggs and *scramble gently* until *softly set*, 2 to 3 minutes.

5. Combine filling

   5. Return the potato-bean mixture to the skillet and *fold together* until the eggs are evenly distributed and *no wet egg remains*, about 1 minute.

6. Warm the tortillas

   6. Transfer the filling back to the bowl, wipe the skillet, and warm the tortillas over *medium heat* until *soft and pliable*, about 15 seconds per side.

7. Fill and roll burritos

   7. Divide the egg filling, cheese, and salsa among the tortillas; *keep the filling centered* and *leave a 1-inch border*. Fold in the sides and *roll tightly* into burritos.

8. Toast burritos

   8. Place burritos *seam side down* in the skillet and toast over *medium heat* until lightly browned, about 1 minute per side.

9. Cool, store, and reheat

   9. For meal prep, *cool completely* before wrapping each burrito in foil; refrigerate up to *4 days* or freeze up to *2 months*. To reheat, *remove foil* and microwave until hot, about 1 to 2 minutes refrigerated or 3 to 4 minutes frozen.