Burritos No. 2 Recipe

Prepare and cook potatoes

Place the diced potatoes in a bowl and rinse to remove excess starch, then pat dry. Heat 1 tablespoon vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Add the potatoes in a single layer and season with 1/2 tsp of the salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Cook, stirring occasionally, until golden brown and fork-tender, about 12–15 minutes. Reduce heat if they brown too quickly. Transfer cooked potatoes to a plate and keep warm.

Cook bacon

In the same skillet, add the chopped bacon and cook over medium heat until crispy, 6–8 minutes, stirring occasionally to render fat. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving about 1–2 tablespoons of bacon fat in the pan. If the skillet is dry, add remaining 1 tablespoon oil.

Sauté onion

Add the diced onion to the skillet with the bacon fat/oil and sauté over medium heat until translucent and lightly golden, about 4–5 minutes. Season with a pinch of salt and the remaining black pepper. Add the cooked potatoes back to the skillet and toss to combine with the onion and bacon fat; warm for 1–2 minutes.

Heat refried beans

Warm the refried beans in a small saucepan over low heat, stirring occasionally, until heated through, about 5 minutes. If very thick, stir in 1–2 tablespoons of water or milk to reach a spreadable consistency. Taste and season with a pinch of salt if needed.

Scramble eggs

Crack the eggs into a bowl, season with remaining 1/2 tsp salt and 1/4 tsp garlic powder, and whisk until even. Wipe the skillet clean if desired or use a separate nonstick pan. Heat a teaspoon of oil or butter over medium-low heat. Add eggs and cook gently, stirring frequently, until soft curds form and eggs are just set, about 3–4 minutes. Remove from heat slightly early to keep eggs soft; finish with a sprinkle of black pepper. Fold in half of the shredded cheese (3/4 cup) so it melts into the eggs.

Combine filling components

Return the bacon to the skillet with the potato-onion mixture and stir to combine, then fold in the scrambled egg-and-cheese mixture. Stir in chopped cilantro. Taste and adjust seasoning with salt and pepper as desired. Keep the filling warm over very low heat while you warm tortillas and assemble burritos.

Warm tortillas: Heat a large skillet or griddle over medium heat. Lightly butter one side of each tortilla and place buttered-side down in the skillet (or brush with oil). Warm each tortilla 20–30 seconds per side until pliable and slightly toasted. Keep wrapped in a clean kitchen towel to stay warm and soft.

Assemble burritos: Lay a warmed tortilla flat, buttered/toasted side facing down. Spread about 1/4 cup of warm refried beans down the center of the tortilla in a line, leaving 2 inches uncovered at each end. Spoon approximately 3/4 to 1 cup of the potato-bacon-egg-cheese filling on top of the beans. Sprinkle an additional 1–2 tablespoons of shredded cheese if extra cheesiness is desired. Add optional pickled jalapeños or hot sauce to taste.

Fold burrito: Fold the short sides (top and bottom) in toward the center, then fold one long side over the filling, tucking as you go, and roll tightly to seal. Place seam-side down on the skillet for 30–60 seconds to seal and crisp the seam, turning once so both sides get light golden marks.

Serve: Transfer burritos to plates. Serve immediately with salsa and sour cream on the side. Leftovers can be wrapped in foil and refrigerated for up to 3 days; reheat in a 350°F (175°C) oven wrapped in foil for 10–15 minutes or in a skillet until heated through.