- 12 large eggs
- 1/4 Cup milk
- Salt and pepper
- 2 Tablespoons olive oil
- 1 medium white onion, peeled and diced
- 1 Pound Yukon gold potatoes, diced
- 1 large red bell pepper, cored and diced
- 1 4-ounce can chopped green chiles
- 2 Teaspoons salt
- 1 Teaspoon ground cumin
- 1 15-ounce can black beans, rinsed and drained
- 16 large flour tortillas
- 2 Cups shredded Pepper Jack cheese
- Salsa, for serving
In a large bowl, whisk together eggs, milk, and a generous pinch of salt and pepper until smooth. Heat a large sauté pan with 1 tablespoon of oil in, over medium heat. Add the eggs and cook for 4-6 minutes, stirring occasionally, until they are scrambled and cooked through. Transfer to a separate plate and set aside.
Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally, until the onion is mostly cooked, and slightly translucent. Add the potatoes and bell peppers, and stir to combine. Continue cooking, stirring frequently, for 7-10 more minutes, or until the potatoes are tender and cooked through. Stir in the black beans, green chiles, salt, and cumin, and continue cooking for 2 more minutes. Remove the mixture from the heat and set aside.
To assemble your burritos, spread out a large sheet of plastic wrap on a flat surface and lay the tortilla in the center of it. Add a large spoonful of scrambled eggs in the center of the tortilla, followed by a large spoonful of the potato mixture, followed by a few tablespoons of shredded cheese. Fold the two opposite sides of the tortilla in so that they meet and overlap, fold in the remaining two open ends so that the burrito is sealed. Wrap it tightly in plastic wrap so that the entire burrito is very tightly sealed. Transfer the burritos to the freezer, where they will last for up to 3 months.
To thaw the frozen burritos, remove the plastic wrap and place a burrito on a microwave safe plate. Microwave for 60-90 seconds, until warmed through. Serve plain or with salsa for dipping.