Breakfast Burritos

• 分量: 3 large burritos
• 調理時間: 15mins
• 総時間: 45mins

材料

1 pound small yellow potatoes, cut into ½-inch pieces

Extra-virgin olive oil, for drizzling

Sea salt and freshly ground black pepper

½ teaspoon smoked paprika

Red pepper flakes

1 cup fresh spinach

3 (12-inch) tortillas

9 scrambled eggs

¾ cup cooked black beans, drained and rinsed

½ cup pico de gallo

1 ripe avocado

1 lime, for squeezing

[optional: ½ cup shredded red cabbage, optional, for color and crunch]

手順

Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the potatoes onto the sheet, drizzle with olive oil, and sprinkle generously with salt and pepper, the smoked paprika, and pinches of red pepper flakes. Toss to coat, spread evenly on the pan, and bake for 30 minutes, or until golden brown and crisp around the edges.

ASSEMBLY: Top torillas with the spinach, scrambled eggs, black beans, pico de gallo, potatoes and avocado. Sprinkle with salt and pepper and squeeze with lime. Fold the left and right sides of the tortilla over the filling. Fold the bottom flap of the burrito up and over the filling, tucking the sides and the filling as you roll the burrito.

メモ

cilantro tastes like soap so i cut it out along with the bell peppers, because fuck bell peppers

FREEZING: Fully assemble & wrap each burrito in foil. Store in an airtight container or bag in the freezer for up to 3 months.

REHEATING: Unwrap the foil, and wrap the burrito in a paper towel or kitchen towel. Microwave for 1 1/2 minutes, then flip and microwave for another minute, or until heated through.

Optional step: Heat a drizzle of olive oil in a skillet over medium heat. Cook the thawed burrito on each side until golden brown and lightly crisp.