Gf Green Chile Breakfast Burrito Recipe

Parboil the potatoes

Place the cubed potatoes in a medium pot, cover with cold water and add 1/2 teaspoon salt. Bring to a boil, then simmer 6–8 minutes until just tender when pierced with a fork but not falling apart. Drain well and let steam-dry for 2–3 minutes.

Sauté onions and potatoes

Heat 2 tablespoons olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the diced onion and sauté 3–4 minutes until translucent. Add the parboiled potato cubes in a single layer. Let cook undisturbed 4–5 minutes to develop a crust, then toss occasionally for another 6–8 minutes until golden and crisp on most sides.

Season and finish

Stir in 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon kosher salt and 1 teaspoon black pepper. Cook 1 more minute to bloom the spices. Taste and adjust seasoning. Remove from heat and stir in chopped cilantro if using. Keep warm while assembling burritos.

Cook the chorizo

In a separate medium skillet over medium heat, add 1 tablespoon neutral oil (if chorizo is very fatty you can skip oil). Crumble in the chorizo and cook, stirring and breaking up meat, 6–8 minutes until fully cooked and slightly crisp at edges.

Add beans and spices

Lower heat to medium-low. Add the drained black beans, 1 teaspoon ground cumin, 1 teaspoon cayenne (or less to taste) and 1/2 teaspoon salt. Stir to combine and cook 2–3 minutes until beans are warmed through and absorb some chorizo flavor. Keep warm with the home fries.

Whisk eggs

In a medium bowl, crack 6 eggs and add 3 tablespoons milk, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Whisk until blended and slightly frothy.

Cook scrambled eggs

Heat 1 tablespoon unsalted butter in a clean nonstick skillet over medium-low heat. Pour in the egg mixture. Let sit undisturbed 15–20 seconds, then gently stir with a rubber spatula, pushing cooked curds from the edges to the center. Cook 3–4 minutes until softly set but still moist — remove from heat slightly before they look fully done; residual heat will finish them.

Add cheese

Sprinkle 1 cup shredded mozzarella over the eggs and fold gently to combine so the cheese melts into the warm eggs. Keep eggs warm for assembly.

Warm chiles and tortillas

If green chiles are refrigerated, warm them in a small saucepan over low heat 2–3 minutes until softened. Warm the tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven 8–10 minutes until pliable.

Assemble burritos

Lay one warm tortilla on a work surface. In the center, place about 1/2 cup home fries, 1/4 of the chorizo and black bean mixture (about 2 oz), 1/4 of the scrambled eggs and melted mozzarella (about 1.5 eggs worth) and 1/4 cup chopped roasted green chiles. Add 1–2 tablespoons sour cream if using. Fold sides in, then roll tightly from the bottom to form a burrito. Repeat for remaining tortillas.

Optional sear

For a crisp exterior, heat 1 teaspoon oil in a skillet over medium heat. Place burrito seam-side down and press lightly. Cook 1–2 minutes per side until golden and sealed. Transfer to a plate and let rest 1 minute.

Serve

Cut each burrito in half on the diagonal. Serve with lime wedges and extra roasted green chile and sour cream on the side.