Vegetarian Breakfast Burritos (Print Version)

# Ingredients:

01 - 8 eggs.
02 - 4-5 flour tortillas (burrito-sized).
03 - 1 cup beans (refried or whole).
04 - 1 potato.
05 - 2 cups shredded cheese.
06 - 1 tablespoon chile powder (for the potatoes, optional).
07 - 1-2 tablespoons finely chopped onion, for the eggs.
08 - 1-2 tablespoons finely chopped jalapeno, for the eggs.
09 - Olive oil.
10 - Salt.
11 - 2 plum tomatoes.
12 - 1/2 small onion (white or yellow).
13 - 1 jalapeno (or serrano).
14 - 15-20 sprigs cilantro.
15 - Juice of 1 lime.
16 - 1/4 teaspoon salt (plus more to taste).

# Instructions:

01 - Cube the potato and mix with chile powder, pepper, olive oil, and salt. Bake at 400F for 30 minutes on a lined sheet, stirring halfway.
02 - Finely chop tomatoes, onion, jalapeno and cilantro into 1/4" pieces. Mix with salt and lime juice in a bowl. Adjust seasoning to taste.
03 - Saute chopped onion and jalapeno until soft. Add whisked eggs and salt. Cook over medium heat until done, stirring regularly.
04 - Shred cheese and prepare beans. If using canned beans, drain and rinse them.
05 - Warm tortillas in a skillet. Layer with beans, cheese, eggs, potatoes, and pico de gallo. Roll up and brown each side for 30-60 seconds.

# Notes:

01 - Limit liquid from pico de gallo when assembling.
02 - Can prepare ahead without pico de gallo.
03 - Reheat wrapped in foil at 400F for 20-30 minutes.

Back