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Ingredients:
6 large flour tortillas
2 Tbsp vegetable oil
1 medium onion, coarsely chopped
1 lb of potatoes, scrubbed and coarsely chopped
salt and freshly ground pepper
2 cups cooked pinto or black beans
1 tsp ground cumin
1 cup salsa
1/2 cup chopped cilantro
6 large eggs, beaten
8 oz grated jack, cheddar, or fresh Mexican cheese(Queso Blanco)
Optional Additions:
guacamole
sour cream
chopped grilled chicken, pork, steak, seafood, or chorizo
chopped green onion, tomato, cilantro, and/or black olives
pickled jalapenos
seasoned or plain cooked rice
Instructions:
Preheat oven to 350 degrees. Wrap the tortillas in aluminum foil. Heat an ovenproof skillet over medium heat, and add the oil. When it's hot, saute the onion until soft, about 5 minutes. Stir in the potatoes and saute until cooked, 10-15 minutes. Season the potato mixture with plenty of salt and pepper, and put in the oven to keep warm.
Stir together beans, cumin and a few tablespoons of the salsa in either a microwave-safe or ovenproof dish, depending on how you heat it. Heat it until hot in the microwave, 5 minutes, or on the stovetop, 10-15 minutes. Stir in the cilantro and set it aside, covered.
Return the skillet with the potato mixture in the stovetop over medium heat. Pour in the beaten eggs. Stir the eggs, scrambling them, until they are cooked to your liking. While the eggs are cooking, warm the tortillas in the oven for 5 minutes.
To make a basic burrito, sprinkle a handful of cheese over the center of the tortilla. Top the cheese with generous portions of the potato and bean mixtures. Spoon on some of the remaining salsa and any additions and garnishes you like. Fold over two sides and roll like a jelly roll.
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Copyright © 1999 - 2004 Lanier Publishing International
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