Breakfast bean burritos

Ingredients

For 2 people

• 4 large eggs
• 8 oz canned black beans, drained and rinsed
• 6 oz russet potato, peeled and diced small
• 4 large flour tortillas
• 2 oz shredded cheddar cheese
• 2 tbsp salsa
• 1 1/2 tbsp neutral oil
• 1 tbsp chopped onion
• 1 tsp minced garlic
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp water

Method

1. Cook the potatoHeat 1 tbsp neutral oil in a 10-inch skillet over medium heat. Add 6 oz diced russet potato, 1 tbsp chopped onion, and 1/4 tsp kosher salt. Cook, stirring often, for 8 to 10 minutes until the potato is tender and lightly browned at the edges. If the skillet looks dry before the potatoes soften, add 1 tbsp of the water and cover for 2 minutes, then uncover and continue cooking.
2. Season the beansPush the potatoes to one side of the skillet and add 1 tsp minced garlic, 1/2 tsp ground cumin, 8 oz drained black beans, and the remaining 1 tbsp water. Stir and cook for 2 to 3 minutes until the beans are hot and lightly mashed in places, which helps them hold together inside the burritos. Remove the skillet from the heat and stir in 2 tbsp salsa so the filling stays juicy but not runny.
3. Scramble the eggsIn a bowl, whisk 4 large eggs with 1/4 tsp black pepper and the remaining 1/4 tsp kosher salt. Heat the remaining 1/2 tbsp neutral oil in a clean nonstick skillet over medium-low heat. Pour in the eggs and cook gently, stirring with a spatula, until set with no liquid egg remaining and the mixture reaches 160°F, about 3 to 4 minutes.
4. Warm the tortillasHeat 4 large flour tortillas one at a time in a dry skillet over medium heat for about 20 seconds per side, or wrap them in a damp towel and microwave briefly until pliable. Warm tortillas fold more cleanly and are less likely to split when rolled.
5. Fill the burritosLay the tortillas on a work surface. Divide the bean-potato mixture among the tortillas, then divide the scrambled eggs over the top. Sprinkle the 2 oz shredded cheddar cheese evenly over the filling so the residual heat starts melting it before rolling.
6. Roll tightlyFold the bottom edge of each tortilla over the filling, tuck in both sides, and roll into a tight burrito. Keep the seam side down while you finish assembling the others so the wraps hold their shape.
7. Toast and finishReturn the skillet to medium heat and place the burritos seam-side down. Toast for 1 to 2 minutes per side until the tortillas are spotted golden brown and the cheese is melted through. If a burrito is browning too quickly, lower the heat so the filling warms without scorching the tortilla.
8. Serve hotTransfer the burritos to plates and cut them in half if desired. Spoon any extra salsa over the top or serve it alongside for dipping. Serve immediately while the tortillas are crisp at the edges and the filling is warm and soft.