Breakfast Burrito Recipe

Prepare potatoes

Rinse, peel (if desired) and dice the potatoes into roughly 1/2-inch cubes so they cook evenly. Pat dry with a towel to remove excess moisture.

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tbs oil. When the oil shimmers, add the diced potatoes in a single layer if possible. Let them cook undisturbed for 3–4 minutes so they start to brown.

Add the diced onion to the pan, stir to combine, and spread everything into a single layer again. Continue to cook, stirring every 2–3 minutes, until potatoes are fork-tender and golden brown (about 12–15 minutes total). If potatoes brown too quickly, reduce heat to medium.

Sprinkle smoked paprika, 1 tsp cumin, 1 tsp salt and 1/2 tsp black pepper over the potatoes and onions. Stir and cook for another 1–2 minutes to toast the spices. Taste and adjust seasoning. Stir in chopped cilantro if using. Remove from heat and keep warm.

Place the drained and rinsed black beans in a small saucepan over low heat or in a microwave-safe bowl. Add 1 tbs lime juice, 1/2 tsp ground cumin and 1/4 tsp salt. Warm gently for 3–5 minutes, stirring occasionally, until heated through. Mash lightly with the back of a spoon for a creamier texture if desired. Keep warm.

In a bowl, whisk together 4 eggs, 2 tbs milk or water, 1/4 tsp salt and 1/4 tsp black pepper until combined and slightly frothy.

Heat a nonstick skillet over medium heat and add 1 tbs butter or oil. Pour in the eggs and let them sit briefly until they begin to set at the edges. Stir gently with a spatula, folding the eggs to create soft curds until just cooked but still moist, about 2–3 minutes. Remove from heat.

Warm the tortillas: stack them and wrap in a slightly damp paper towel. Microwave for 20–30 seconds or warm individually in a dry skillet 15–20 seconds per side until pliable.

Lay one warm tortilla on a work surface. In the center of the tortilla, layer about 1/2 cup potato hash, 1/4 cup warmed black beans, 1/4 of the scrambled eggs (about 1 egg's worth), a tablespoon of shredded cheese if using, a few slices or 2–3 tbs mashed avocado, 1–2 tbs salsa and 1 tbs sour cream. Add a few drops of hot sauce and a squeeze of lime if desired.

Fold the sides of the tortilla in toward the center, then roll from the bottom up to form a tight burrito. Place seam-side down on a plate and repeat with remaining tortillas and fillings.

Optional crisping: heat a skillet over medium heat with 1 tsp oil or butter. Place assembled burritos seam-side down and press lightly; cook 1–2 minutes per side until the tortilla is golden and slightly crisp. This helps seal them and improves texture.

Serve immediately with extra salsa, sour cream and lime wedges on the side.