Breakfast Burrito Recipe

Roast and blend

Place rinsed tomatillos and jalapeño on a hot skillet over medium-high heat. Cook, turning occasionally, until charred and softened, about 6–8 minutes. Remove and let cool slightly. In a blender or food processor combine charred tomatillos, jalapeño (seeded if desired), garlic clove, cilantro, lime juice, 1/2 tsp salt and 2 tbsp water. Blend until smooth. Taste and adjust salt or lime. Reserve at room temperature; refrigerate if not using within 30 minutes.

Par-cook the diced potatoes: place them in a pot of salted water, bring to a boil and cook 5 minutes until just tender but still holding shape. Drain and dry well.

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil. When hot, add the par-cooked potatoes in a single layer. Let cook undisturbed 3–4 minutes to brown, then stir.

Add diced onion and red pepper to the skillet with potatoes. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika and 1/4 tsp garlic powder. Continue to cook, stirring occasionally, until potatoes are golden and crisp, about 8–10 minutes more. Keep warm while you prepare the filling.

Prepare Spam: Heat a nonstick skillet over medium-high heat. Add 1 tsp vegetable oil or none if skillet is nonstick. Add spam slices in a single layer and fry until deeply browned and crisp at the edges, about 2–3 minutes per side. Transfer to a plate and cut into bite-size strips or cubes.

Cook vegetables and beans: In the same skillet (add a touch of oil if needed), reduce heat to medium and add 1 tbsp vegetable oil. Add the diced onion, red pepper and diced potato (the potato listed for the burrito filling). Sauté until onion is translucent and the small potatoes are tender and lightly browned, about 6–8 minutes. Season with a pinch of salt and pepper. Add the drained black beans and stir to heat through 1–2 minutes. Transfer vegetable-bean mixture to a bowl and keep warm.

Make pepper-scrambled eggs: In a bowl whisk together 6 eggs, 3 tbsp milk, 1 tsp salt and 1/2 tsp black pepper until combined and slightly frothy. Wipe the skillet clean and return to medium-low heat. Add 1 tbsp unsalted butter and let it foam, then pour in the egg mixture. Allow eggs to set gently on the bottom for 10–15 seconds, then using a spatula sweep the cooked edges into the center while tilting the pan to allow uncooked egg to flow to the bottom. Continue gentle folding until eggs are softly set but still moist, about 2–3 minutes. Remove from heat (eggs will finish cooking from residual heat).

Assemble burritos: Warm the tortillas briefly in a dry skillet or microwave to make them pliable (10–15 seconds). Lay a warm tortilla on a flat surface. In the center layer: a quarter of the potato-onion-red pepper and black bean mixture, 1/4 of the pepper-scrambled eggs, 1/4 of the fried spam pieces, and 1/4 cup shredded jack cheese. Spoon 2–3 tbsp of salsa verde over the filling (adjust to taste).

Fold and finish: Fold the sides of the tortilla over the filling, then roll tightly from one edge to form a burrito. Place seam-side down on a hot skillet over medium heat and press gently for 1–2 minutes per side until the tortilla is lightly toasted and cheese is melted. Repeat for the second burrito.

Serve: Plate each burrito with a portion of the breakfast potatoes. Garnish with additional salsa verde, cilantro and lime wedges on the side. Serve immediately.