B-boyrito Recipe

Preheat the oven to 425°F (220°C). Toss the diced potatoes with 2 tbs olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp kosher salt and 1/4 tsp black pepper until evenly coated.

Spread the potatoes in a single layer on a rimmed baking sheet lined with parchment or foil. Roast for 20–25 minutes, stirring or flipping once halfway through, until golden brown and crisp on edges. Keep warm.

In a small bowl combine the diced tomatoes, 1/4 cup diced red onion, 2 tbs chopped cilantro, 1 tbs lime juice and 1/4 tsp kosher salt. Stir to combine and taste; adjust lime or salt as needed.

Fold in the sliced pickled jalapenos. Set the pico aside so flavors meld while other components are finished.

Whisk together 1/2 cup mayonnaise, 1 tbs hot sauce, 1/2 tbs lime juice, 1/2 tsp grated garlic and a pinch (1/8 tsp) salt until smooth. Taste and adjust hot sauce or lime to preference. Refrigerate until assembly.

Crack 6 cage-free eggs into a bowl and whisk until blended. Season with salt and pepper to taste.

Heat a nonstick skillet over medium-low and add a small knob of butter or a little oil. Pour in the eggs and cook, stirring gently, to soft-scrambled consistency (creamy, slightly wet). Remove from heat just before fully set; residual heat will finish them.

If not already cooked, cook bacon in a skillet over medium heat until crisp; transfer to paper towel to drain and chop into bite-sized pieces.

Have 1.5 cups shredded aged cheddar ready to sprinkle into burritos during assembly.

Warm the tortillas: heat a clean skillet over medium and lightly brush or melt a little butter (about 1 tbs divided). Warm each tortilla 20–30 seconds per side until pliable and slightly golden—this prevents tearing during rolling.

Lay one warm tortilla flat. Spread about 1 1/2 tbs hot sauce aioli in a strip down the center of the tortilla.

Place about 1/2 cup cooked roasted potatoes down the center, followed by 1/4 of the scrambled eggs (about 1.5 eggs), 2 strips worth of chopped bacon (about 2 pieces), 3/8 cup shredded cheddar (approx. 2 tbs = 1/4 cup? — use about 1/3 cup), and a small handful (about 1/2 cup) spinach. Spoon 2 tbs pico de gallo on top and scatter about 1 tbs pickled jalapenos (adjust to heat preference).

Fold the sides of the tortilla in, then roll tightly from the bottom up to enclose the filling. Repeat for remaining tortillas and fillings.

Optional step — crisp the burrito: return seam-side down to a hot skillet and cook 1–2 minutes per side until golden and sealed, pressing gently with a spatula.

Slice each burrito in half diagonally and serve immediately with extra hot sauce aioli or salsa on the side.