Ingredients
Scale
- 6 large flour tortillas (burrito size)
- 8 large eggs
- 2 large Russet potatoes, peeled and diced into small cubes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheddar cheese (bought in a block for savings)
- 1 small onion, finely chopped
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Optional: Hot sauce or salsa for serving
Instructions
- Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the diced potatoes to the pan in a single layer. Let them cook undisturbed for about 5 minutes to get a nice golden crust. Add the chopped onions, salt, pepper, and garlic powder. Stir occasionally and cook for another 8-10 minutes until the potatoes are fork-tender and the onions are translucent. Remove the mixture from the pan and set aside in a bowl.
- Wipe out the skillet and turn the heat down to medium-low. In a medium bowl, whisk the 8 eggs until well combined. Pour the eggs into the skillet and cook slowly, stirring gently with a spatula. You want soft, creamy curds. Just before the eggs are fully set, stir in the drained black beans to warm them through. Remove from heat immediately to prevent the eggs from becoming rubbery.
- Lay out a flour tortilla on a flat surface. Place a spoonful of the potato mixture in the center, followed by a generous scoop of the egg and bean mixture. Sprinkle about two tablespoons of cheese over the top. To fold, tuck the sides in first, then roll tightly from the bottom up. Wrap each finished burrito tightly in aluminum foil or parchment paper. If eating immediately, you can brown them in a dry pan for 1 minute per side for extra crunch.
- Cook Time: 40 minutes