Months ago, I had a friend visiting from out-of-town and we went to one of my fave local breakfast spots. In true “Mike fashion”, I wanted to try something new. I ordered a breakfast burrito and it was so good! The crunch of the potatoes, the seasoning, the surprise of the refried beans inside and the eggs with melty white cheddar cheese was just all so amazing.
A breakfast burrito doesn’t seem like a difficult recipe and it isn’t but I’m going to teach you some tips to make your burrito restaurant-quality.
This is one of the recipes that you can make in the morning while doing other things. You can start your beans, let them simmer for 1-2 hours, cut up your potatoes and let them crisp for 40 minutes and then at the end, make your scrambled eggs.
Two of my favorite tips with this recipe are around the beans and potatoes. With the beans, soak them in water overnight. It will help release the excess air. It’s not necessary but it’s something I like to do when making refried beans.
With the potatoes, some will say to add cornstarch to your boiling water when parboiling your potatoes. I have learned that it’s best to do once you’ve drained them and you’re seasoning them right before they go into the oven. If you add the cornstarch to boiling water with your potatoes, they could get “gunky”.
Again, this recipe isn’t complicated at all but with these tips, you are sure to have one delicious breakfast burrito. Enjoy!
**If you’d like to donate anything to contribute to future recipes, I would be most grateful. This is a fun hobby for me that allows me to share good food with you all! My Venmo link can be accessed here: https://venmo.com/u/thegaygourmand.
Ingredients (will make 2)
- 1 Russet potato
- White cheddar cheese (not the pre-shredded kind)
- Restaurant-style tortillas
- 1 cup Pinto Beans
- Unsalted butter
- Vegetable oil
- Garlic
- White Onion
- Corn starch
- Chili crunch (or whatever chili spice you’d like)
- Salt
- Pepper
- Onion Powder
- Parsley flakes
- 4 large eggs
Directions
- Soak 1 cup of pinto beans in water overnight to release excess air. This will also allow you to cut down your boiling time the next day. If you don’t soak, then add an hour to your boiling time.
- The next morning, empty the water and boil your beans for 10 minutes.
- While boiling, add in 1/2 cup large-cut white onions, 1 tbsp of chili crunch, dash of salt, 1 tsp of garlic cloves
- After 10 minutes of boiling, put on simmer for 1-2 hrs.
- While beans are simmering, peel and cut up your russet potato in big chunks.
- Boil in heavily salted water for 12 minutes.
- After 12 minutes of boiling, drain and let the potatoes sit in the pot off the burner for 5 minutes to dry.
- Once dry, place them in a bowl so you can mix up the spices.
- Add parsley, salt, black pepper, onion powder, 1 1/2 tsp of corn starch.
- Use a silicone spatula to gently stir everything together.
- Place on a baking sheet with foil and spread out potatoes.
- Bake on 430° for 40 minutes.
- Once the potatoes are almost done, drain your beans but keep 1 cup of the bean water.
- Melt 2 tbsp of unsalted butter in a skillet, add 1/4 cup of bean water, pour in your beans and mash in the pan. Add in 1 tbsp of vegetable oil halfway through mashing.
- Let them simmer for 5 minutes. Add more bean water if they need more moisture.
- Then make scrambled eggs, heat up your cheese on your tortilla in the oven from the heat of making your potatoes. You want the cheese just a little melty.
- Assemble your eggs, potatoes and refried beans on your cheesy tortilla.
- Enjoy!
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