Breakfast Burrito Recipe

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño, lime juice, and 1/4 tsp salt in a bowl. Stir, taste, and adjust seasoning. Let sit at room temperature for at least 10 minutes to meld flavors.

Place diced potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil, and cook 5 minutes until just tender. Drain and pat dry.

Heat a large skillet over medium-high heat. Add 2 tbsp vegetable oil and swirl to coat. Add the diced red and green bell peppers and cook 1–2 minutes until they begin to soften.

Add the par-cooked potatoes to the skillet in a single layer. Let cook undisturbed 3–4 minutes to develop a golden crust, then stir and continue cooking 6–8 minutes, stirring occasionally, until potatoes are crisp and cooked through.

Season with smoked paprika, garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine. Keep warm while preparing eggs and other components.

If your chorizo is not cooked, remove casing (if needed) and cook in a skillet over medium heat, breaking it up with a spatula, until no longer pink and some fat has rendered, about 6–8 minutes. Drain excess fat and keep 3 oz cooked chorizo warm.

Rinse and drain black beans. Place 1/2 cup beans in a small saucepan, add 1–2 tbsp water, warm over low heat for 2–3 minutes, then lightly mash half the beans with the back of a spoon to create some texture. Keep warm.

In a bowl, whisk together 4 large eggs, 2 tbsp milk, 1 tsp salt and 1/2 tsp freshly ground black pepper until just combined. Heat a nonstick skillet over medium-low heat and add 1 tbsp unsalted butter. When butter foams, pour in eggs.

Let eggs sit briefly, then gently stir with a spatula, pushing curds from edges to center. Cook slowly until soft, creamy curds form but eggs are not dry, about 3–4 minutes. Remove from heat just before fully set; residual heat will finish them. Taste and adjust seasoning.

Warm tortillas: heat a dry skillet over medium for about 30 seconds per side or wrap tortillas in a damp paper towel and microwave 20–30 seconds until pliable.

Assemble each burrito: lay a warm tortilla on a flat surface. Spread half of the warmed black beans down the center. Top with half the scrambled eggs, half the cooked chorizo, 1/4 cup shredded pepper jack cheese, and 2–3 tbsp pico de gallo. Fold in the sides of the tortilla and roll tightly to form a burrito. Repeat with the second tortilla.

Optional - pan-sear the burritos: heat a clean skillet over medium, add a little oil or butter, place burrito seam-side down and press gently. Cook 1–2 minutes per side until tortilla is golden and crisp and cheese is melty.

Divide 1 cup fresh fruit between two plates. Place one burrito on each plate alongside a serving of Potatoes O’Brien.

Serve with 1 tbsp house-made hot sauce per burrito (or 2 tbsp as desired), garnish with cilantro leaves and lime wedges. Recommend squeezing a little lime over the burrito or potatoes just before eating.