Burrito Recipe

warm tortillas

Wrap tortillas in a damp paper towel and microwave 30–40 seconds until pliable OR heat a dry skillet over medium-high and warm each tortilla 20–30 seconds per side. Keep wrapped in a towel to stay warm while assembling.

assemble burritos

Lay one warm tortilla flat. Spoon about 1/4 cup cooked hash browns in the center, 1/4 cup black beans, 1/4 of the egg mixture, 2 tbs shredded cheese, 2 tbs salsa, and 1 tbs sour cream. Top with a sprinkle of cilantro and hot sauce if using. Fold sides in, then roll tightly from the bottom to form a burrito. Repeat for remaining tortillas.

finish (optional crisp)

If you prefer a crisp exterior, heat a nonstick skillet over medium with 1 tsp oil. Place burritos seam-side down and cook 2–3 minutes per side until golden and sealed.

In a medium bowl, whisk together 6 eggs, 3 tablespoons milk, 1/2 tsp salt, and 1/4 tsp pepper until combined and slightly frothy.

Heat a nonstick skillet over medium-low and add 1 tablespoon butter. Once melted and foamy, pour in the egg mixture. Allow eggs to set at the edges for about 20–30 seconds, then gently stir with a spatula, folding the curds until soft, creamy, and just-cooked, about 3–4 minutes. Remove from heat immediately to avoid overcooking.

In a skillet over medium-high heat, add 1 teaspoon vegetable oil. Add 8 oz crumbled breakfast sausage, breaking it up with a spatula. Cook 4–6 minutes until browned and cooked through. Transfer to a plate lined with paper towel to drain excess fat.

In the same skillet (drain excess fat, leaving about 1 tsp), add the diced onion, red bell pepper, and chopped jalapeño. Sauté 3–4 minutes until softened. Stir in 1/4 tsp ground cumin and 1/4 tsp smoked paprika and cook 30 seconds until fragrant. Return cooked sausage to the pan and stir to combine. Keep warm.

If using frozen hash browns, cook them according to package or fry 1 cup in a skillet with 1 tbs oil until golden and crisp, seasoning lightly with salt and pepper. If using pre-cooked potatoes, heat until crisp.

Heat 1 cup drained black beans in a small saucepan over low heat until warmed through, seasoning with a pinch of salt and a squeeze of lime if desired.

Warm the salsa/pico and keep all fillings ready for assembly. Cut lime into wedges for serving.