-
1. Peel the potatoes and cut them into small cubes. Dice the onion and red bell pepper. Mince the garlic. Roughly chop the cilantro if using.
2 piece russet potatoes,
1 piece yellow onion,
1 piece red bell pepper,
2 clove garlic clove,
0.2 cup fresh cilantro (optional garnish)
-
2. Heat some olive oil in a large skillet over medium heat. Add the potato cubes and cook, stirring occasionally, until starting to brown, about 8 to 10 minutes.
2 piece russet potatoes,
3 tbsp olive oil
-
3. Season the potatoes with some kosher salt, black pepper, smoked paprika, and half of the ground cumin. Continue cooking until the potatoes are tender and crisp on the edges, about 5 to 7 minutes more, then push them to one side of the skillet.
2 piece russet potatoes,
0.5 tsp ground cumin,
0.5 tsp smoked paprika,
1.2 tsp kosher salt,
0.8 tsp black pepper
-
4. Add a little more olive oil to the empty side of the skillet. Add the onion and red bell pepper and sauté until softened, about 4 to 5 minutes.
1 piece yellow onion,
1 piece red bell pepper,
3 tbsp olive oil
-
5. Stir in the garlic, remaining ground cumin, and a pinch of salt and pepper. Cook until fragrant, about 30 seconds, then add the black beans. Toss everything together with the potatoes and cook until the beans are warmed through, about 2 minutes. Turn off the heat and keep warm.
2 piece russet potatoes,
1 piece yellow onion,
1 piece red bell pepper,
1 can canned black beans, drained and rinsed,
1 tsp ground cumin,
2 clove garlic clove,
1.2 tsp kosher salt,
0.8 tsp black pepper
-
6. In a bowl, whisk the eggs with the milk, a pinch of salt, and a pinch of pepper until well combined.
6 piece large eggs,
0.2 cup whole milk,
1.2 tsp kosher salt,
0.8 tsp black pepper
-
7. Heat butter in a nonstick skillet over medium-low heat. Pour in the egg mixture and cook, gently stirring and folding, until just set and soft, 4 to 6 minutes. Remove from the heat while still slightly creamy.
6 piece large eggs,
0.2 cup whole milk,
1 tbsp unsalted butter
-
8. Warm the flour tortillas in a dry skillet over medium heat or in the microwave until pliable. Lay them out on a work surface.
4 piece large flour tortillas
-
9. Divide the potato, pepper, onion, and black bean mixture among the tortillas, placing it in a line down the center of each. Top with scrambled eggs, shredded cheddar cheese, and a spoonful of salsa.
4 piece large flour tortillas,
6 piece large eggs,
2 piece russet potatoes,
1 piece yellow onion,
1 piece red bell pepper,
1 can canned black beans, drained and rinsed,
1 cup shredded cheddar cheese,
0.8 cup salsa
-
10. Fold the sides of each tortilla over the filling, then roll up tightly from the bottom to form burritos. If desired, place the burritos seam-side down in a hot dry skillet and cook until lightly crisp and the cheese is melted, about 1 to 2 minutes per side.
4 piece large flour tortillas,
1 cup shredded cheddar cheese
-
11. Serve the breakfast burritos hot, topped with extra salsa, chopped cilantro, and sour cream if using.
0.8 cup salsa,
0.2 cup fresh cilantro (optional garnish),
0.5 cup sour cream (optional for serving)
By mansi