Crazy Burro Recipe

Prepare potatoes

Choose your style: For hashbrowns, peel (optional) and coarsely shred 2 medium russet potatoes, then rinse under cold water and squeeze out excess moisture in a clean kitchen towel. For home fries, dice 2 medium russets into 1/2-inch cubes and pat dry.

Cook potatoes

Heat 2 tbs olive oil in a large skillet over medium-high heat. For hashbrowns: spread shredded potato in an even layer, press lightly, season with 3/4 tsp salt, 1 tsp smoked paprika and 1 tsp garlic powder. Cook without stirring 5–7 minutes until bottom is golden and crisp, then flip in sections and cook another 4–6 minutes until crisp and cooked through. For home fries: add diced potato to the hot oil, season with the same salt and spices, stir to coat, cook 10–12 minutes, stirring occasionally, until potatoes are golden and tender. Transfer cooked potatoes to a warm plate and keep warm while finishing other components.

While potatoes cook (or after removing potatoes, using same skillet), add 1 tbs neutral oil to a medium skillet over medium heat. Add 1 medium yellow onion, thinly sliced, and sauté 5–7 minutes until soft and starting to brown. Add 1 cup drained black beans and cook 2–3 minutes to heat through and meld flavors. Season with a pinch of salt and 1/4 tsp black pepper. Transfer mixture to a bowl and keep warm.

In a bowl whisk 8 large eggs with 1 tbs whole milk, 3/4 tsp salt and 3/4 tsp black pepper until combined and slightly frothy.

Heat 2 tbs unsalted butter in a nonstick skillet over medium-low heat. Pour in the egg mixture. Let sit 10–15 seconds, then gently push set edges toward the center with a spatula, allowing uncooked egg to flow underneath. Continue gently folding and stirring until eggs are softly set but still moist, about 3–4 minutes. Remove from heat; eggs will finish setting in the residual heat.

Warm each of the 4 large flour tortillas in a dry skillet 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 5–8 minutes so they are pliable.

Lay a warm tortilla on a plate. Spoon about 1/4 of the scrambled eggs down the center. Top with about 1/4 of the onion-and-black-bean mixture, and 1/4 of the cooked potatoes (hashbrowns or home fries). Sprinkle 1/2 cup shredded cheddar-jack cheese over the filling so it melts from the residual heat. Add slices or chunks from 1/4 of the avocado (slice the avocado thinly or mash lightly with a fork). Drizzle about 2 tbs of green sauce over the top and add hot sauce and cilantro to taste.

Fold the sides over the filling and roll burrito-style. If desired, place seam-side down in a hot skillet for 1–2 minutes per side to seal and crisp the exterior. Repeat with remaining tortillas and fillings.

Serve each Crazy Burro hot with extra green sauce and optional hot sauce on the side.

Garnish each burro with a spoonful more green sauce, a few sprigs of chopped cilantro, and additional shredded cheese if desired.