Loaded Breakfast Burritos

Ingredients

Tick them off as you go. Quantities are for 4 servings.

• 8 large eggs
• 4 large flour tortillas (10-inch)
• 2 small potatoes, diced small
• 1 can (15 oz) black beans, drained
• 1 cup shredded Monterey Jack
• ½ red onion, diced
• 2 tbsp olive oil
• ½ tsp ground cumin
• salsa, salt and pepper

Method

1. Crisp the potatoesCook the potatoes in 1 tbsp oil in a large skillet over medium-high heat for 10 minutes, stirring now and then, until browned and tender. Season with salt and cumin.

2. Cook the eggsSoften the onion in the remaining oil for 2 minutes. Pour in the beaten eggs and scramble gently until just set.

3. Warm the tortillasHeat each tortilla for 15 seconds per side in a dry pan so it folds without cracking.

4. RollLayer eggs, potatoes, beans, cheese and salsa down the center. Fold in the sides and roll tightly.

5. Serve or freezeEat right away, or wrap each burrito in foil and freeze up to 2 months. Reheat from frozen in a 350°F oven for 30 minutes.

Nutrition per serving

Approximate values calculated for the ingredients listed. They vary with brands and portion sizes; see our disclaimer.

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