Vegetarian Breakfast Burritos (Print Version)

# Ingredients:

→ Base

01 - 8 eggs
02 - 4-5 flour tortillas (burrito-sized)
03 - 1 cup beans (refried or whole)
04 - 1 potato
05 - 2 cups shredded cheese
06 - 1-2 tablespoons finely chopped onion
07 - 1-2 tablespoons finely chopped jalapeno
08 - 1 tablespoon chile powder (optional)
09 - Olive oil
10 - Salt to taste

→ Pico de Gallo

11 - 2 plum tomatoes
12 - 1/2 small white or yellow onion
13 - 1 jalapeno (or serrano)
14 - 15-20 sprigs cilantro
15 - 1 lime, juiced
16 - 1/4 teaspoon salt, plus more to taste

# Instructions:

01 - Cube potato, season with chile powder, pepper, oil, and salt. Roast at 400°F for 30 minutes, stirring halfway.
02 - Finely chop tomatoes, onion, jalapeno, and cilantro. Mix with lime juice and salt to taste.
03 - Sauté chopped onion and jalapeno until soft. Add whisked eggs and a pinch of salt; cook until done.
04 - Warm tortillas in a skillet. Layer with beans, cheese, eggs, potatoes, and Pico de Gallo. Roll tightly and cook until lightly browned.

# Notes:

01 - Use a fork or slotted spoon for Pico to avoid excess liquid
02 - Can be made ahead without Pico de Gallo
03 - Reheat wrapped in foil at 400°F for 20-30 minutes

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