Big breakfast burrito with eggs, avocado, black beans, salsa, and crispy potatoes.
Ingredients
Scale
Measurement units
- 4 whole eggs, scrambled
- 1 cup Yukon gold potatoes, diced small
- ½ cup black beans, drained
- 1 whole ripe avocado, sliced
- ½ cup pico de gallo
- ½ cup Monterey Jack, shredded
- 2 whole large flour tortillas
- 2 tbsp vegetable oil
- ½ tsp ground cumin
- ½ tsp salt
Ingredients
Scale
Measurement units
- 4 whole eggs, scrambled
- 1 cup Yukon gold potatoes, diced small
- ½ cup black beans, drained
- 1 whole ripe avocado, sliced
- ½ cup pico de gallo
- ½ cup Monterey Jack, shredded
- 2 whole large flour tortillas
- 2 tbsp vegetable oil
- ½ tsp ground cumin
- ½ tsp salt
Instructions
Crisp the potatoes
Heat oil in skillet over medium-high heat (375-400°F surface). Add potatoes, season with cumin and salt. Cook 10-12 minutes, stirring occasionally, until golden and crispy.
Equipment
- skillet
Ingredients
- potatoes (1 cup)
- oil (2 tbsp)
- cumin (½ tsp)
- salt (½ tsp)
Heat the components
Warm black beans in microwave or small pot. Scramble eggs separately until just set.
Equipment
- skillet
Ingredients
- eggs (4 whole)
- beans (½ cup)
Assemble to serve
Warm tortillas. Layer: eggs, crispy potatoes, beans, cheese, avocado slices, pico de gallo. Fold and roll tightly. Cut in half to serve.
Ingredients
- tortillas (2 whole)
- avocado (1 whole)
- pico (½ cup)
- cheese (½ cup)
Before you cook
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