Veggie Burrito Recipe

Cook potatoes

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the diced potatoes in a single layer. Let sear undisturbed 3–4 minutes, then stir or flip to continue browning until tender and golden, about 10–12 minutes total.

After potatoes are mostly tender, lower heat to medium and sprinkle smoked paprika, cumin, garlic powder, onion powder, 1/2 tsp salt and 1/4 tsp black pepper. Stir to coat and cook 1–2 minutes more to bloom the spices. Transfer potatoes to a bowl and keep warm.

In a small bowl combine 1/4 cup mayonnaise, 1 tsp finely chopped chipotle in adobo, 1 tsp fresh lime juice, 1/2 tsp minced garlic and 1/8 tsp salt. Whisk until smooth and taste; add more chipotle for heat or lime for brightness. Refrigerate until assembly.

Prepare eggs

Crack 4 eggs into a bowl, add 1 tablespoon whole milk, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until combined and slightly frothy.

Heat a medium nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. When butter is melted and foamy but not browned, pour in the egg mixture. Allow eggs to set at the edges for 10–15 seconds, then gently stir with a silicone spatula, pulling curds from the edges into the center. Cook slowly, stirring occasionally, until soft-curd scrambled but still slightly moist, about 3–4 minutes.

Remove from heat and immediately fold in 1 cup shredded Monterey Jack and 1/2 cup shredded cheddar so the residual heat melts the cheese. Keep warm.

While eggs cook, prepare vegetables: thinly slice 2 green onions, core and dice 1 tomato, and drain and slice 1/2 cup roasted red peppers. If desired, lightly wilt 1 cup packed spinach in a separate skillet over medium heat for 30–60 seconds until just softened, or use raw for more texture.

Assemble burritos

Warm 2 large flour tortillas briefly in a dry skillet or microwave (15–20 seconds) to make them pliable. Lay each tortilla flat. Spread about 1 tablespoon chipotle aioli down the center of each. Divide the seasoned breakfast potatoes evenly between tortillas (about 1 cup potatoes total per two; ~1/2 cup each). Top potatoes with half of the scrambled egg and cheese mixture on each (about 2 eggs worth). Add equal amounts of spinach, diced tomato, roasted red peppers and sliced green onions on top of the eggs.

Fold burritos: fold the bottom edge up over the filling, fold the sides in, then roll tightly to enclose. Brush a skillet or griddle with 1 tsp olive oil or butter and heat over medium. Place seam-side down on the skillet and press gently with a spatula. Grill until golden brown and crisp, about 1–2 minutes per side, flipping once. This seals the burrito and warms the center.

Remove from heat, let rest 30 seconds, slice in half if desired, and serve hot with extra chipotle aioli on the side.