Burrito No. 2 Recipe

Prepare ingredients

If you don't already have cooked potatoes and bacon: dice 1 medium potato and pan-fry in 1 tbsp oil until golden and tender (about 10–12 minutes). Cook 4 bacon strips until crisp; drain on paper towels and chop. Measure out cheese, beans, and tortillas.

Preheat a medium skillet over medium heat for eggs and another small pan for warming beans, or use the same pan and wipe between steps.

Place a small skillet over medium-low heat. Add 1 tsp olive oil and pour in 1 cup refried beans. Stir frequently, warming for about 4–6 minutes until hot and slightly loose. If beans are too thick, add 1–2 tbsp water or milk to reach a spreadable consistency. Keep warm on low.

If potatoes are already cooked, reheat them in a skillet with 1 tbsp oil over medium heat until crisped (3–5 minutes). Stir in the chopped cooked bacon for 1 minute to combine and warm through. Transfer to a bowl and keep warm.

In a bowl, whisk together 4 eggs, 2 tbsp milk, 1 tsp salt, and 1/2 tsp black pepper until blended. Heat a nonstick skillet over medium-low, add 1 tbsp butter or oil. Pour egg mixture in and let set briefly, then gently stir with a spatula, folding eggs until soft-curd and just set — about 3–4 minutes. Remove from heat a little before fully firm; residual heat will finish cooking.

Warm each flour tortilla for flexibility: microwave each for 15–20 seconds wrapped in a damp paper towel, or heat in a dry skillet 20–30 seconds per side.

Lay a warmed tortilla flat. Spread about 1/4 cup warm refried beans down the center, leaving 1–2 inches clear on edges. Top beans with 1/4 cup cooked potatoes and chopped bacon, then divide the scrambled eggs evenly among tortillas (about 1/4 of eggs each). Sprinkle ~1/4 cup shredded cheddar cheese over the eggs. Add optional salsa, cilantro, or hot sauce to taste.

Fold the sides of the tortilla in, then roll tightly from the bottom to form a burrito. Place seam-side down on a cutting board.

For a crispy exterior, heat a clean skillet over medium and add 1 tsp oil or butter. Place assembled burrito seam-side down and press gently with a spatula. Cook 1.5–2 minutes per side until golden and sealed. Rotate and crisp the remaining sides as desired.

Slice burritos in half if desired and serve immediately with extra salsa, hot sauce, or a dollop of sour cream. Leftovers can be wrapped in foil and refrigerated up to 2 days; reheat in a skillet or oven until warmed through.