Vegetarian Burritos

These amazing vegetarian burritos are stuffed with scrambled eggs and beans, easy homemade hash browns and fresh herbs. Enjoy them now and freeze the extra burritos for quick meals later. Recipe yields 6 breakfast burritos.

INGREDIENTS

• Six 8” whole grain tortillas
• 1 full batch homemade hash browns
• 6 large eggs
• 1 cup cooked pinto beans or black beans (I used canned beans, rinsed and drained)
• ¼ teaspoon salt
• Several dashes of hot sauce, such as Cholula
• 1 tablespoon unsalted butter
• ⅔ cup (packed) shredded sharp cheddar cheese
• ½ cup chopped cilantro, divided
• ½ cup chopped green onion (mostly green parts), divided
• 6 tablespoons of your favorite salsa, plus extra for serving
• 1 large avocado, diced (optional, if you’re serving the burritos right away)

To make the Hash browns

These delicious hash browns are lighter and healthier than greasy diner hash browns, since they’re made with olive oil. Recipe yields 4 servings; you can double or triple this recipe but cook in batches as written below.
INGREDIENTS

• 1 pound Russet potatoes (2 small-to-medium), peeled if desired
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ cup extra-virgin olive oil

INSTRUCTIONS

1. Scrub the potatoes clean and grate them on a large-holed cheese grater (I left the skin on, but you can peel it first if you’d like). In a fine-mesh sieve, rinse the grated potato well until the water runs clear.
2. Drain the potatoes, and then place them potato on a clean tea towel or several paper towels. Twist the towel to remove as much moisture from the potatoes as possible (you might need to do this in two batches).
3. Transfer the grated potato to a bowl and toss it with the salt, garlic powder and onion powder.
4. In a large skillet (preferably cast iron, but non-stick works, too), warm the olive oil over medium heat until shimmering and a piece of grated potato sizzles on contact. Spread the potatoes over the skillet in an even layer and press them down with a spatula. Let them cook, undisturbed, for 2 minutes.
5. Stir again, press them down again, and cook for another 2 minutes. Repeat in 2-minute intervals, flipping in sections once they’re crispy enough to do so, until the potatoes are golden brown and crispy, about 4 to 8 more minutes. Meanwhile, line a plate with a couple of layers of paper towels to absorb excess oil, and set it near the stove.
6. Transfer the hash browns to the lined plate and let them drain for a minute. (If you’re making multiply batches of hash browns, repeat these steps as necessary—keep in mind that your skillet will be really hot so your next batch may cook faster.)
7. Season to taste with additional salt, if necessary, and serve hot.

INSTRUCTIONS for the Burritos

1. To prepare the eggs: Crack the eggs into a medium bowl and whisk them with a fork until the mixture is pale yellow. Stir in the beans and season the salt and hot sauce.
2. To cook the eggs: Melt the butter in a medium-sized skillet (either well-seasoned cast iron or nonstick) over medium heat. Pour in the egg mixture and cook, stirring often, until the eggs are just set, about 2 to 4 minutes. Stir in the cheese and transfer the mixture to a bowl. Then stir in the cilantro and green onion (if you’re serving the burritos right away, reserve a small amount of each for garnish).
3. To make sure the tortillas are nice and pliable, quickly run each tortilla under running water (trust me). Warm the tortillas briefly in the microwave (about 10 to 20 seconds) or in a skillet.
4. Working with one tortilla at a time, spread about ⅓ cup hash browns on a tortilla about one-third from the edge. Drizzle 1 tablespoon salsa on top of the hash browns. Top with about ⅓ cup scrambled eggs. (You can eyeball the amounts of hash browns and scrambled eggs; just try to divide them evenly between the tortillas.)
5. Roll up the burrito by first folding the tortilla over from the bottom to partially cover the contents, then fold in the two sides. Finish rolling and put the burrito seam side down on a plate. Repeat with the remaining burritos.
6. If you’re serving the burritos right away: You can halve the burritos like I did, or serve them whole. Warm some extra salsa in the microwave or on the stove, then pour it over the burritos. Top with diced avocado (if using) and the reserved cilantro and green onion. Serve immediately, with a knife and a fork.
7. If you’re freezing the burritos for later: Let the burritos cool to room temperature, then wrap each burrito in plastic wrap. Transfer the wrapped burritos to a freezer-safe bag and squeeze out the air before sealing. Store the burritos in the freezer. For best flavor, consume your burritos within 3 to 6 months.
8. To defrost frozen burritos, unwrap the plastic wrap and then wrap the burrito in a damp paper towel. Microwave about 2 to 3 minutes, until warmed throughout. I like to serve mine with some extra salsa.

NOTES​

MAKE IT GLUTEN FREE: Use a certified gluten-free tortilla.

MAKE IT DAIRY FREE: Omit the cheese and replace the butter with olive oil (you could probably get by with less than 1 tablespoon). Definitely serve your burritos with avocado!

MAKE IT QUICK: You could skip the hash browns and add ½ cup more pinto beans.

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