This classically delicious breakfast burrito doesn’t need much in the way of an introduction. The cheesy, eggy, bean-filled creation speaks for itself. These little nuggets freeze for ages, and I like to grab one on my way out the door for an early morning ski tour or when I’m too lazy to make breakfast before work. -LK
Skid tip: You can prepare the black beans, veggies, potatoes and sausage ahead of time and store them in the fridge until you’re ready to prep.
4 large flour tortillas
1 Tbsp. olive oil or butter
6 oz. pork breakfast sausage (optional)
¼ medium white onion, finely chopped (optional)
1 bell pepper, finely chopped (optional)
¼ cup cheddar cheese, shredded
½ tsp. salt
Your favorite hot sauce
½ avocado, sliced
1 medium potato, diced into half-inch cubes
1 Tbsp. olive oil
1 tsp. salt
½ tsp. pepper
1 cup black beans
½ tsp. salt
1 tsp. ground cumin
½ tsp. dried oregano
Preheat your oven to 400°F.
Place potatoes on a large baking sheet and sprinkle with olive oil, salt and pepper. Roast for 25 minutes, flipping halfway.
Drain and rinse the black beans and pour into a small saucepan. Add salt, cumin, and oregano. Heat until the beans are simmering.
If you’re including sausage or vegetables, heat a pan with a little olive oil and brown the meat (if using), onions, and/or bell pepper while the beans are cooking.
Once the beans and sausage/veggies are cooked, place in a bowl and set aside.
Heat a pan to medium/low heat with a little butter or olive oil.
Crack eggs into a bowl and whisk until smooth.
Add salt and pour eggs into the heated pan, constantly stirring them to cook evenly. Set aside.
Warm the tortillas on a clean pan with a handful of cheese on them until soft. Don’t let them get crispy or they’ll be hard to fold.
Lay out each tortilla and evenly distribute eggs, potatoes, beans, and sausage.
Add sliced avocado*, and hot sauce of your choice.
Do your best to wrap without a burrito explosion.
*Don’t add avocado if you plan to freeze.