Ingredients
Scale
- 10 large eggs (approx. $2.00)
- 1 bag (20 oz) frozen hash browns or 3 large potatoes ($2.50)
- 1 can (15 oz) black beans, drained and rinsed ($0.80)
- 1 package (8 count) large flour tortillas ($2.50)
- 1 cup shredded cheddar cheese ($1.50)
- 1/2 cup salsa of your choice ($0.50)
- Salt and pepper to taste (pantry staple)
- Optional: 1/2 onion, finely chopped (approx. $0.20)
Instructions
- Start by preparing your potatoes. If you are using frozen hash browns, cook them in a large skillet over medium-high heat with a splash of oil until they are golden brown and crispy. If you are using fresh potatoes, dice them into small cubes and sauté them until tender. Season generously with salt and pepper. While the potatoes cook, whisk your 10 eggs in a large bowl and drain the black beans thoroughly to prevent the burritos from getting soggy.
- Once the potatoes are done, remove them from the skillet and set them aside. In the same skillet, turn the heat down to medium. Add the whisked eggs. Stir them gently and frequently to create soft, fluffy curds. Just before the eggs are fully set, fold in the black beans and half of the shredded cheese. The residual heat will melt the cheese and finish cooking the eggs without making them rubbery. Remove the pan from the heat immediately.
- Lay out your flour tortillas on a clean counter. Evenly distribute the potato mixture across the center of each tortilla, then top with the egg and bean mixture. Add a small spoonful of salsa and a sprinkle of the remaining cheese. Important: Let the filling cool for at least 10 minutes before rolling. This prevents steam from being trapped inside, which is the main cause of soggy tortillas during reheating.
- Fold the sides of the tortilla inward, then roll from the bottom up, tucking the filling tightly as you go. Wrap each finished burrito tightly in aluminum foil or parchment paper. Place the wrapped burritos in a large gallon-sized freezer bag. Squeeze out as much air as possible before sealing. Store them in the refrigerator if you plan to eat them within 4 days, or in the freezer for up to 3 months.
- Cook Time: 30 minutes