Southwestern Breakfast Burrito

Cuisine

Southwestern American

Servings

4

Total time

40 min

Prep

15 min

Cook

25 min

Difficulty

medium

Ingredients

• 4 Each flour tortillas - 4 (10-inch tortillas), 10-inch tortillas
• 6 Each large eggs - 6 (eggs)
• 1 Can black beans, rinsed and drained - 1 (15-ounce can), rinsed and drained
• 1 Cup pepper Jack cheese, shredded - 1 (cup), shredded
• 2 Count russet potatoes, diced into 1/2-inch pieces - 2 (medium potatoes), Diced into 1/2-inch pieces.
• 0.5 Cup salsa - 1/2 (cup)
• 2 Tablespoon olive oil - 2 (tablespoons)
• 0.5 Cup yellow onion, diced - 1/2 (cup), diced
• 0.5 Cup green bell pepper, diced - 1/2 (cup), diced
• 1 Teaspoon ground cumin - 1 (teaspoon)
• 0.75 Teaspoon kosher salt - 3/4 (teaspoon)
• 0.25 Teaspoon black pepper - 1/4 (teaspoon)

Instructions

1. Prep the vegetables, beans, and cheese

   1. *Dice the potatoes into 1/2-inch pieces*, then *dice the onion and bell pepper*, *rinse and drain the black beans*, and shred the pepper Jack cheese if needed.

2. Cook the potato mixture

   2. Heat olive oil in a large nonstick skillet over medium heat, add the potatoes, onion, bell pepper, cumin, salt, and black pepper, then cook for *10 to 12 minutes* until the potatoes are *tender and lightly browned*.

3. Warm the beans

   3. Add the black beans to the skillet and cook for *2 minutes* until *heated through*, then transfer the potato-bean mixture to a plate.

4. Scramble the eggs

   4. Whisk the large eggs in a bowl until smooth, pour them into the skillet, and cook over medium-low heat while stirring gently until the eggs are *softly scrambled*, *just set*, and no longer runny.

5. Combine the filling

   5. Return the potato-bean mixture to the skillet, add the salsa, and stir until the filling is *evenly combined* and *warm throughout*. Transfer the filling to a plate or bowl and cover loosely to keep warm, then wipe the skillet dry.

6. Warm the tortillas

   6. Warm the flour tortillas in the dry skillet for *20 to 30 seconds per side* until *soft and flexible*.

7. Assemble the burritos

   7. Divide the filling among the tortillas, sprinkle each with pepper Jack cheese, then *fold in the sides* and *roll tightly* into burritos.

8. Toast the burritos

   8. Place the burritos seam-side down in the skillet for *1 to 2 minutes* until the tortilla is *lightly toasted* and the cheese begins to melt.