Breakfast Burrito Recipe

Peel and finely dice the yellow onion. Rinse and drain the canned black beans. Thaw the frozen hashbrowns if still solid (leave in fridge for 30–60 minutes or microwave briefly). Grate the cheddar if not pre-shredded. Crack eggs into a bowl and whisk with the milk, 1/4 tsp salt, and 1/4 tsp pepper until slightly frothy.

Crisp the hashbrowns

Heat 1 tablespoon vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. When hot, add the thawed hashbrowns in an even layer. Let them cook undisturbed for 4–5 minutes until the bottom is golden and crisp.

Stir the hashbrowns, reduce heat to medium, add the remaining 1 tablespoon vegetable oil and add the diced onion. Cook, stirring occasionally, 4–6 minutes more until onions are soft and hashbrowns are evenly golden. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper, cumin, and chili powder (if using). Transfer hashbrowns and onions to a plate and keep warm.

Wipe the skillet lightly if necessary and return to medium heat. Add the rinsed black beans and cook 2–3 minutes to warm through, mashing a few beans lightly with a spatula for texture. Season with a pinch of salt, a pinch of pepper, and 1 tablespoon chopped cilantro if using. Remove from heat and set aside with the hashbrowns.

In a clean nonstick skillet, melt 1 tablespoon butter over medium-low heat. Pour in the whisked eggs and let them sit undisturbed for 10–15 seconds until edges begin to set. Gently stir with a spatula, pushing curds from the edges to the center. Continue cooking slowly, folding eggs until they are softly set but still moist, about 2–3 minutes total. Season with remaining 3/4 tsp salt and 3/4 tsp pepper (adjust to taste). Remove from heat—the eggs will continue to cook slightly off the heat.

Warm the flour tortillas so they are pliable: wrap in a damp paper towel and microwave 20–30 seconds, or heat one at a time in a dry skillet over medium for about 15 seconds per side.

Lay a warmed tortilla flat. In the center, place about 1/4 of the scrambled eggs (approximately 1.5 eggs worth), 1/2 cup hashbrowns & onion mixture, 1/4 cup warmed black beans, and 1/4 cup shredded cheddar cheese. Add 1 tablespoon chopped cilantro if using, and a small dollop (about 1 tablespoon) of sour cream or salsa if desired. Season with hot sauce to taste.

Fold the sides of the tortilla over the filling, then roll tightly from one edge to form a burrito. Place seam-side down on the skillet over medium heat and press gently for 30–45 seconds to seal and lightly crisp the tortilla, turning once so both sides are slightly browned.

Repeat assembly for the remaining tortillas and fillings.

Slice burritos in half if desired and serve immediately with extra salsa, sour cream, or hot sauce on the side.