Veggie Breakfast Burrito Recipe

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add diced onion and red bell pepper and cook, stirring occasionally, until softened, about 4–5 minutes.

Add minced garlic and cook 30 seconds until fragrant. Stir in black beans, pinto beans, corn, diced tomatoes with green chilies, and tomato paste.

Pour in 1/4 cup vegetable broth and add chili powder, cumin, smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer and cook, stirring occasionally, 6–8 minutes to meld flavors and slightly thicken. Taste and adjust seasoning. Keep warm on very low heat while finishing other components.

Preheat a large skillet (preferably nonstick or cast-iron) over medium-high heat. Add 1 tablespoon olive oil and allow to heat until shimmering.

Add the diced russet potatoes in a single layer. Sprinkle with 1/4 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook undisturbed for 4–5 minutes to develop a brown crust, then toss or turn pieces and continue cooking another 6–8 minutes until potatoes are golden and tender. Reduce heat if browning too quickly. Transfer to a plate and keep warm.

In a bowl, whisk together 4 eggs, 2 tablespoons milk, 1/4 teaspoon salt and 1/8 teaspoon black pepper until blended and slightly frothy.

Melt 1 tablespoon butter in a medium nonstick skillet over medium-low heat. Pour eggs into the pan and cook gently, stirring and folding with a spatula, until soft curds form and eggs are just set but still moist, about 3–4 minutes. Remove from heat.

Halve and pit the avocado; scoop flesh into a small bowl. Mash lightly with a fork and stir in 1 tablespoon lime juice, 1 tablespoon minced red onion, 1 tablespoon chopped cilantro and 1/4 teaspoon salt. Adjust lime and salt to taste.

Combine 1/2 cup diced tomato, 2 tablespoons diced red onion, 1 tablespoon chopped cilantro, 1 teaspoon lime juice and 1/8 teaspoon salt in a small bowl. Mix and let sit 5–10 minutes for flavors to marry.

If using store-bought salsa verde, taste and adjust seasoning. Warm gently if desired. Reserve 1/4 cup for assembling burritos.

Whisk together 1/4 cup mayonnaise, 1 teaspoon minced chipotle in adobo, 1 teaspoon lime juice, 1/2 teaspoon minced garlic and 1/8 teaspoon salt until smooth. Refrigerate until ready to use.

Heat a small skillet over high heat. Toss cherry tomatoes with 1 teaspoon olive oil and 1/8 teaspoon salt. Add to the hot skillet and cook, stirring occasionally, until skins blister and soften, about 3–4 minutes. Remove from heat.

Toss spring mix lightly with a pinch of salt if desired and set aside for garnish.

Warm each spinach tortilla in a dry skillet or microwave for 10–15 seconds to make them pliable.

Lay a tortilla flat. Spread about 1 tablespoon chimi-aioli down the center of the tortilla.

Layer 1/4 cup veggie chili, 1/2 cup crispy potatoes, 1/4 of the scrambled eggs (about 1 egg's worth), 1/4 cup shredded cheddar jack, 2 tablespoons guacamole, 2 tablespoons fresh pico and 1 tablespoon salsa verde on each tortilla.

Fold the sides over the filling and roll tightly from the bottom to form a burrito. If desired, sear the seam-side down in a lightly oiled skillet over medium heat 1–2 minutes per side to toast and seal.

Place burrito on a plate and garnish with a spoonful of chimi-aioli, a small handful of spring mix to the side, and 3–4 blistered cherry tomatoes. Serve immediately.