Ingredients
Scale
- 6 large flour tortillas
- 8 large eggs
- 1 can (15 oz) black beans, rinsed and drained
- 2 large russet potatoes, diced small
- 1 cup shredded cheddar cheese
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Optional: Hot sauce or salsa (for serving)
Instructions
- Step 1: Crisp the Potatoes. Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the diced potatoes to the pan. Sprinkle with salt, pepper, and garlic powder. Cook the potatoes for about 8 to 10 minutes, stirring occasionally, until they are golden brown and tender. Once finished, remove the potatoes from the skillet and set them aside in a bowl to cool slightly.
- Step 2: Scramble the Eggs. In a medium bowl, whisk the 8 eggs until well combined. Using the same skillet you used for the potatoes (no need to wash it!), turn the heat down to medium-low. Pour in the eggs. Use a spatula to gently move the eggs around until they are softly scrambled and just cooked through. Avoid overcooking them, as they will cook further when you reheat the burritos later. Remove from heat immediately.
- Step 3: Assemble the Burritos. Lay out your six flour tortillas on a clean workspace. If the tortillas are stiff, microwave them for 15 seconds to make them pliable. Evenly distribute the cooked potatoes, scrambled eggs, and rinsed black beans across the center of each tortilla. Top each mound with a generous sprinkle of shredded cheddar cheese. Leave about two inches of space on the sides so you can fold them easily.
- Step 4: Roll and Store. Fold the left and right sides of the tortilla toward the center. While holding the sides in, grab the bottom edge and roll it tightly over the filling toward the top. Wrap each finished burrito tightly in aluminum foil or parchment paper. If you plan to eat them within 3 days, store them in the fridge. For longer storage, place the wrapped burritos in a gallon-sized freezer bag and freeze for up to a month.
- Cook Time: 30 minutes