Balanced Breakfast Burrito (The Combo)

1. 1
   prep · ~5 min

   Dice the potatoes and prep the salsa.

   1.Peel and dice potatoes into small 1 cm cubes.

   2.Dice tomatoes, finely chop onion, mince jalapeno, and chop cilantro.

   3.Combine tomato, onion, jalapeno, cilantro, and lime juice in a bowl for salsa. Set aside.
2. 2
   saute · ~10 min

   Cook the potatoes.

   1.Heat oil in a non-stick skillet over medium heat.

   2.Add diced potatoes, cumin powder, chili powder, and salt.

   3.Cook, stirring occasionally, until golden and tender, about 8-10 minutes.

   TIPCutting potatoes small ensures they cook quickly and crisp up nicely.
3. 3
   prep · ~1 min

   Whisk the eggs.

   1.Crack eggs into a mixing bowl.

   2.Add 1 tablespoon water and a pinch of black pepper.

   3.Whisk vigorously until frothy and uniform in color.
4. 4
   saute · ~2 min

   Scramble the eggs.

   1.Push cooked potatoes to one side of the skillet.

   2.Pour whisked eggs into the empty side.

   3.Gently stir eggs with a spatula until just set but still soft, about 2 minutes.

   4.Fold potatoes and black beans into the eggs and remove from heat.

   TIPRemove eggs from heat while still slightly glossy—carryover cooking finishes them perfectly without drying out.
5. 5
   steam · ~2 min

   Warm the tortillas.

   1.Heat a clean dry skillet over medium-high heat.

   2.Place each tortilla in the skillet for 20-30 seconds per side until pliable and lightly toasted.
6. 6
   assemble · ~2 min

   Assemble the burritos.

   1.Lay a warm tortilla flat on a plate.

   2.Spoon egg-potato-bean mixture down the center.

   3.Top with fresh salsa.

   4.Fold the bottom edge up, then fold both sides in, and roll tightly into a burrito shape.

   TIPDon't overfill—leave room to fold. A tightly wrapped burrito stays intact while eating.
7. 7
   serve

   Serve immediately.

   1.Slice each burrito in half diagonally.

   2.Serve with any extra salsa on the side.

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