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1. Grate the russet potatoes on the large holes of a box grater. Place the shredded potato in a clean kitchen towel and wring out as much moisture as possible — this is essential for crispiness. Season the shredded potato with garlic powder, onion powder, and a generous pinch of salt and black pepper, tossing to combine.
2 piece Russet potato,
0.5 tsp Garlic powder,
0.5 tsp Onion powder,
1 tsp Salt,
0.5 tsp Black pepper
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2. Heat neutral oil in a large non-stick or cast iron skillet over medium-high heat. Add the seasoned shredded potato in an even layer, pressing it down firmly with a spatula. Cook undisturbed for 5–6 minutes until the bottom is deep golden and crispy, then flip in sections and cook another 4–5 minutes. Transfer to a plate lined with paper towels and season with a pinch more salt.
2 piece Russet potato,
2 tbsp Neutral oil (e.g., vegetable or avocado oil)
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3. In the same skillet over medium heat, add a splash of remaining oil. Add the finely diced white onion and jalapeño and cook for 3–4 minutes until softened. Add the minced garlic and cook 30 seconds more until fragrant.
0.5 piece White onion,
2 clove Garlic cloves,
1 piece Jalapeño,
1 tbsp Neutral oil (e.g., vegetable or avocado oil)
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4. Add the black beans to the skillet along with the cumin, smoked paprika, and chili powder. Stir well to coat the beans in the spices. Squeeze in the lime juice, season with salt and black pepper, and cook for 3–4 minutes until the beans are heated through and slightly thickened. Remove from heat and set aside.
1 can Canned black beans, drained and rinsed,
1 tsp Ground cumin,
0.5 tsp Smoked paprika,
0.5 tsp Chili powder,
1 tsp Salt,
0.5 tsp Black pepper,
0.2 piece Lime
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5. Whisk the eggs together with the milk, a pinch of salt, and black pepper until fully combined and slightly frothy. Melt butter in a small non-stick pan over low-medium heat. Add the egg mixture and gently push the eggs from the edges toward the center with a silicone spatula, folding slowly. Remove from heat just before fully set — residual heat will finish the cooking. The eggs should be soft and custardy.
4 piece Large eggs,
1 tsp Salt,
0.5 tsp Black pepper,
1 tbsp Butter,
2 tbsp Milk
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6. Warm the flour tortillas directly over a gas flame or in a dry skillet for 20–30 seconds per side until soft, pliable, and lightly charred. Lay each tortilla flat and layer with scrambled eggs, seasoned black beans, hash browns, and a generous sprinkle of shredded cheddar cheese. Add a dollop of sour cream or Mexican crema and a pinch of fresh cilantro.
2 piece Large flour tortillas,
0.8 cup Shredded cheddar cheese,
2 tbsp Fresh cilantro (garnish),
4 tbsp Sour cream or Mexican crema (garnish)
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7. Fold the sides of the tortilla inward, then roll tightly from the bottom up to form a burrito. For a sealed, golden exterior, place the burrito seam-side down in the warm skillet for 1–2 minutes, pressing gently, until lightly toasted. Slice in half on the diagonal and serve immediately.
By james