Breakfast Burrito Recipe

Place diced potatoes in a bowl of cold water and soak 10 minutes to remove excess starch; drain and pat very dry with a towel.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 3 tbs vegetable oil and let heat until shimmering.

Add dried potatoes in a single layer. Sprinkle smoked paprika, garlic powder, and 3/4 tsp salt. Cook without stirring 4 minutes to form a crust, then stir/turn and continue cooking 6–8 minutes until golden and crisp on all sides.

Transfer cooked papitas to a paper towel-lined plate and keep warm.

Heat 1 tbs olive oil in a medium skillet over medium heat. Add drained pinto beans and stir to coat.

Season with 1 tsp ground cumin, 1 tsp chili powder, 1/4 tsp red pepper flakes and 1/2 tsp salt. Add 1/4 cup water and mash roughly with a potato masher or back of a spoon, leaving some whole beans for texture.

Simmer 3–5 minutes until flavors meld and mixture is slightly thickened. Taste and adjust salt or heat. Keep warm.

If using dried chiles: stem, seed and toast chiles briefly in a dry skillet 20–30 seconds per side until fragrant. Place in hot water to soak 15 minutes, then drain. If using roasted green chiles, skip to blending.

In a small saucepan over medium heat, warm 1 tbs oil. Add chopped onion and 2 cloves minced garlic; sauté 2–3 minutes until softened but not browned.

Transfer softened onion and garlic to a blender with the soaked chiles (or roasted chiles), 1/2 tsp cumin and 1 cup stock. Blend until very smooth.

Pour blended sauce back into the saucepan and simmer 5–7 minutes, season with 1/2 tsp salt. Keep warm. Sauce should be pourable but not watery — add a splash more stock if too thick.

In a medium bowl whisk together 8 eggs, 1 cup whole milk, 1 tsp salt and 1/2 tsp black pepper until combined and slightly frothy.

Heat 1 tbs butter in a large nonstick skillet over medium heat until melted and foamy. Pour in half the egg mixture and cook, stirring gently and continuously, until soft-scrambled and still slightly moist, about 2–3 minutes. Transfer to a bowl and repeat with remaining 1 tbs butter and egg mixture to make fluffy scrambled eggs for all burritos.

Warm tortillas: stack tortillas and wrap in foil. Heat in a 350°F (175°C) oven for 8–10 minutes, or heat individually in a dry skillet 20–30 seconds per side until pliable.

To assemble each burrito: lay one warm tortilla flat. Spoon about 1/3 cup spicy pintos in a line down center, then add 1/3 cup papitas, a generous 1/3–1/2 cup scrambled eggs, 1/3 cup shredded cheddar, and about 2 tbs diced onion and 2 tbs diced tomato.

Add 2–3 tbs housemade red or green sauce over the fillings (more if desired). If adding optional protein, add approximately: 2 slices chopped bacon or 2–3 oz cooked sausage or 2–3 oz smoked ham or 3–4 oz carne adovada.

Fold the sides of the tortilla in, then roll tightly from the bottom to enclose fillings. For a sealed, slightly crisp exterior, place seam-side down in a hot skillet with a little oil and press with a spatula 1–2 minutes per side until golden.

Serve immediately with extra sauce on the side, and reserved diced onion and tomato for garnish.