Beans & Potato Burro Recipe

Breakfast Burros

1. 1

   Prep and prep work

   Rinse and pat dry the potatoes; dice them into small cubes. Peel and dice the onion. Mince the garlic. Roughly chop the cilantro leaves and set aside the stems for flavor. Slice the avocado and set aside for serving.

2. 2

   Cook the potatoes

   In a large nonstick skillet, heat the olive oil over medium heat. Add the diced potatoes and a pinch of salt. Cook, stirring occasionally, until the potatoes are golden and tender, about 12 minutes. Add the diced onion and cook until translucent, 2–3 minutes more.

3. 3

   Season and finish potato mixture

   Stir in the garlic, cumin, smoked paprika, chili powder, black pepper, and remaining salt. Cook 1–2 minutes until fragrant. Add the black beans and cook until heated through, mashing lightly with the back of a spoon to help bind. Remove from heat.

4. 4

   Scramble the eggs

   In a separate nonstick skillet, whisk the eggs and a splash of water. Cook over medium heat, stirring gently, until the eggs are softly set. Remove from heat.

5. 5

   Warm the tortillas

   Warm the tortillas in a dry skillet over medium heat or wrap in a damp towel and microwave until pliable but not soggy, about 20–30 seconds per side.

6. 6

   Assemble the burritos

   Lay a warmed tortilla on a clean surface. Layer with a portion of the potato–bean mixture, followed by a generous spoonful of scrambled eggs. Sprinkle with cheddar cheese, add salsa, avocado slices, and a sprinkle of cilantro. Roll tightly, folding in the sides as you go.

7. 7

   Toast and finish

   Optional but recommended: Place the assembled burritos seam-side down on the skillet and toast 1–2 minutes per side until golden and the cheese melts. Slice in half and serve with extra salsa or avocado.