Breakfast Burrito Recipe

Prepare the Home Fries

Wash and dice the potatoes into small cubes. Heat olive oil in a skillet over medium heat. Add the diced potatoes and season with salt and pepper. Cook for about 15-20 minutes, stirring occasionally, until golden brown and crispy.

Cook the Vegetables

While the home fries are cooking, slice the red and green bell peppers and onion. In another skillet, heat a tablespoon of olive oil over medium heat. Add the sliced vegetables and sauté for about 5-7 minutes until softened. Add the fajita-spiced chicken and cook until heated through.

Scramble the Eggs

In a bowl, whisk together the eggs, salt, and black pepper. In a separate non-stick skillet, melt a small amount of olive oil over medium-low heat. Pour in the egg mixture and gently stir until the eggs are scrambled and cooked to your liking.

Prepare the Avocado Mash

In a bowl, mash the avocado with a fork and season with salt and pepper to taste.

Assemble the Burritos

On each flour tortilla, spread a layer of refried beans, followed by the sautéed chicken and vegetables, scrambled eggs, ranchero sauce, queso fresco, pico de gallo, and avocado mash. Roll the tortillas tightly to form burritos.

Serve

Cut the burritos in half and serve with home fries and sliced radishes on the side.