Ingredients
Scale
- 1 tablespoon Olive Oil: Extra virgin, for sautéing the vegetables and potatoes.
- 1 medium Onion (approx. 1 cup, diced): Yellow or white, provides a sweet and savory flavor base.
- 1 Bell Pepper (any color, approx. 1 cup, diced): Red, yellow, or orange for sweetness and color; green for a slightly more savory note.
- 2 cloves Garlic (minced): Adds aromatic depth.
- 2 medium Potatoes (approx. 2 cups, diced into ½-inch cubes): Russet or Yukon Gold work well, for a hearty, starchy element.
- ½ teaspoon Smoked Paprika: Adds a smoky depth to the potatoes.
- ¼ teaspoon Cumin Powder: Provides an earthy, warm spice.
- Salt and freshly ground Black Pepper: To taste, for seasoning all components.
- 1 can (15 ounces) Black Beans (rinsed and drained): Adds plant-based protein and fiber.
- 8 large Eggs: The star protein, creating a fluffy, satisfying filling.
- ¼ cup Milk (or unsweetened plant-based milk): Makes the scrambled eggs creamier.
- 1 cup Shredded Cheese (Cheddar, Monterey Jack, or a Mexican blend): For melt-in-your-mouth goodness and flavor.
- Optional: ¼ cup chopped Cilantro: For a fresh, herbaceous note.
- Optional: 1 Jalapeño (minced, seeds removed for less heat): For a spicy kick.
- 6–8 large Flour Tortillas (10-12 inch): Whole wheat or regular, for wrapping the burritos.
- For Serving (Optional): Salsa, sour cream or Greek yogurt, avocado or guacamole, hot sauce.
Instructions
- Prepare the Potatoes: Heat ½ tablespoon of olive oil in a large skillet or pan over medium heat. Add the diced potatoes, smoked paprika, cumin, and a pinch of salt and pepper. Cook, stirring occasionally, for about 15-20 minutes, or until the potatoes are tender and nicely browned. Remove from skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining ½ tablespoon of olive oil. Add the diced onion and bell pepper (and jalapeño, if using). Sauté for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
- Combine Veggies and Beans: Add the rinsed and drained black beans to the skillet with the vegetables. Stir to combine and heat through for about 2-3 minutes. Season with a little salt and pepper. Remove the vegetable and bean mixture from the skillet and set aside with the potatoes.
- Scramble the Eggs: In a medium bowl, whisk together the eggs, milk, and a pinch of salt and pepper until well combined and slightly frothy.
- Cook the Eggs: Wipe the skillet clean if necessary, or use a separate non-stick skillet. Melt a small knob of butter or a teaspoon of oil over medium-low heat. Pour in the egg mixture. Cook, stirring gently and frequently with a spatula, until the eggs are just set but still moist. Avoid overcooking. Remove from heat and stir in the chopped cilantro, if using.
- Warm the Tortillas: Warm the tortillas one at a time to make them pliable. You can do this in a dry skillet for about 30 seconds per side, in the microwave wrapped in a damp paper towel for 15-20 seconds, or directly over a gas flame for a few seconds for a charred flavor (use tongs!).
- Assemble the Burritos: Lay a warm tortilla flat. Spoon a portion of the scrambled eggs down the center. Top with a portion of the potato mixture, followed by the vegetable and bean mixture. Sprinkle generously with shredded cheese.
- Fold the Burritos: Fold in the sides of the tortilla first, then tightly roll from the bottom up to encase the filling completely.
- Optional Sear: For a crispy exterior, you can place the assembled burritos seam-side down on the hot, dry skillet (the one you used for potatoes or veggies) for 1-2 minutes per side, until golden brown and slightly crispy.
- Serve: Serve immediately with your favorite toppings like salsa, sour cream, guacamole, or hot sauce.
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Fat: 25g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 25g