Potato Breakfast Burritos

Servings: 8


  • 3 medium Colorado russet variety potatoes, unpealed
  • 1 tablespoon Olive oil
  • 1/4 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 8 Eggs
  • 1 (4 ounce) can Mild green chilies, chopped
  • 1/4 cup Water
  • 1 cup  Black beans, cooked
  • 8 Flour tortillas, 8-inch
  • 1 cup Tomato, chopped
  • 1/4 cup chopped green onions
  • Non-stick spray coating
  • Salsa (optional)
  • Chopped cilatro (optional)
  • Sour cream (optional)


Cut potatoes into ½ to 3/4 – inch chunks. Toss with olive oil, salt and pepper. Spay a 15x10x1-inch baking pan with not stick spray. Arrange potato chunks in a single layer; roast at 450 degrees for 20-30 minutes or until tender, stirring and tossing occasionally. Keep warm. Beat eggs, stir in chilies and water. Spray skillet with no-stick coating. Scramble eggs over medium heat. Warm tortillas and black beans. For each serving, down the center of each tortilla, spoon 2 tablespoons black beans, 1/3 cup cooked potatoes, ¼ cup scrambled eggs, 2 tablespoons hoped tomato and1 tablespoon green onion. Roll up burrito-style. Top with salsa, cilantro and/or sour cream, as desired. Makes 8 servings.