Burrito Recipe

Make cajun sauce

In a small bowl combine mayonnaise, hot sauce, lemon juice, garlic powder, onion powder, paprika, cayenne, oregano and salt. Whisk thoroughly until smooth. Taste and adjust heat or acidity. Refrigerate while you assemble the burritos (covers 4 burritos).

Prepare potatoes

If using leftover cooked potatoes, dice into 1/2-inch pieces. If starting raw, dice one medium potato to equal about 2 cups, parboil 5 minutes then drain. Heat a 10-inch skillet over medium-high and add 1 tbs oil. Add diced potatoes in a single layer, season with 1/2 tsp salt and 1/4 tsp pepper, and cook stirring occasionally until golden and crisp, about 8–10 minutes. Reduce heat to medium.

Warm beans

Add the drained black beans to the skillet with potatoes for the last 2 minutes to warm through and lightly coat with oil. Remove potato-bean mixture to a bowl and keep warm.

Scramble eggs

In a bowl whisk together eggs, milk, 1 tsp salt and 1/2 tsp black pepper until blended. Melt 1 tbs butter in a clean nonstick skillet over medium-low. Pour in eggs and stir gently with a spatula, folding until curds form and eggs are softly set, about 3–4 minutes. Remove from heat slightly before fully set — eggs will finish cooking from residual heat.

Assemble filling

Combine the scrambled eggs with the warm potato-bean mixture and 1 cup of shredded cheddar. Stir gently so cheese starts to melt and mixture is evenly mixed. Keep warm.

Warm tortillas

Warm each flour tortilla for 10–15 seconds per side in a dry skillet over medium heat or wrap stack in foil and heat in a 300°F (150°C) oven for 5–8 minutes until pliable.

Fill tortillas

Lay a warm tortilla on a flat surface. Spoon about 1/4 of the filling (approx. 1 1/2 cups) down the center of the tortilla. Drizzle about 1 tablespoon of cajun sauce over the filling and add an extra 2 tablespoons shredded cheddar if you like it cheesier.

Fold burritos

Fold the sides of the tortilla inward then roll tightly from the bottom to enclose the filling. Place seam-side down on the work surface. Repeat to make 4 burritos.

Toast burritos (optional)

Heat a clean skillet over medium and place burritos seam-side down. Press gently and cook 1.5–2 minutes per side until golden and crisp and cheese inside is melted. Rotate to toast evenly.

Serve

Slice burritos in half if desired. Serve immediately with salsa, a dollop of sour cream, chopped cilantro and lime wedges. Add extra cajun sauce or hot sauce to taste.