Ingredients
Scale
- 10 large eggs
- 1 pack (8-count) medium flour tortillas
- 2 large Russet potatoes, diced small
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1 tablespoon vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: Hot sauce or salsa for serving
Instructions
- Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add your diced potatoes to the pan. Season them with half of the salt, pepper, and garlic powder. Sauté the potatoes for about 10-12 minutes, stirring occasionally, until they are golden brown and fork-tender. Once finished, move the potatoes to a bowl and set them aside.
- In a large mixing bowl, whisk the 10 eggs with the remaining salt and pepper until well combined. Use the same skillet you used for the potatoes (no need to wash it!). Lower the heat to medium and pour in the eggs. Stir gently with a spatula, cooking until the eggs are just set but still slightly moist. Do not overcook them, as they will cook a bit more when you reheat the burritos later.
- Lay out your flour tortillas on a clean workspace. Evenly distribute the cooked potatoes, scrambled eggs, and black beans across the center of each tortilla. Sprinkle the shredded cheese over the top of the fillings. If you like heat, add a dash of hot sauce now. Be careful not to overfill, or the tortillas will tear during the rolling process.
- Fold the sides of each tortilla inward toward the center, then roll from the bottom up to create a tight cylinder. To store them for the week, wrap each burrito individually in aluminum foil or parchment paper. Place the wrapped burritos in a large freezer bag. You can keep them in the fridge for up to 5 days or in the freezer for up to a month.
- Cook Time: 35 minutes