Description
A breakfast burrito with salsa verde represents the ultimate combination of Southwestern and Mexican culinary comfort traditions. It packs fluffy scrambled eggs alongside pan fried skillet potatoes, tender black beans, shredded cheese, and creamy avocado slices. Everything sits tightly rolled within a pliable, warm flour tortilla that holds the warm fillings together seamlessly.
Ingredients
Scale
For the Breakfast Burritos
- 6 large flour tortillas
- 6 large eggs
- 1 tbsp milk
- 1 tbsp butter or olive oil
- 2 medium potatoes, peeled and diced
- ½ cup black beans, drained and rinsed
- ½ cup shredded cheddar or Monterey Jack cheese
- ½ small onion, diced
- 1 small bell pepper, diced
- 1 avocado, sliced
- ¼ cup fresh cilantro, chopped
- ½ tsp ground cumin
- ½ tsp chili powder
- Salt and black pepper, to taste
For the Salsa Verde
- 6 tomatillos, husked and rinsed
- 1 small jalapeño
- ¼ small white onion
- 1 garlic clove
- ¼ cup fresh cilantro
- 1 tbsp fresh lime juice
- Salt, to taste
Instructions
- Make the salsa verde: Place the tomatillos and jalapeño under a broiler or on a hot skillet and cook until lightly charred and softened. Blend with the onion, garlic, cilantro, lime juice, and salt until mostly smooth. Set aside.
- Cook the potatoes: Heat the oil in a large skillet over medium heat. Add the diced potatoes and cook for 8–10 minutes, stirring occasionally, until golden and tender.
- Add vegetables and beans: Add the onion and bell pepper and cook for 3–4 minutes. Stir in the black beans, cumin, chili powder, salt, and pepper. Cook for another 2 minutes.
- Scramble the eggs: Whisk the eggs with the milk and a pinch of salt. Melt the butter in a separate skillet over medium-low heat. Add the eggs and gently scramble until just set.
- Warm the tortillas: Heat each tortilla briefly in a dry skillet or microwave until soft and pliable.
- Assemble: Place the potato mixture, scrambled eggs, shredded cheese, avocado, and cilantro down the center of each tortilla.
- Add salsa verde: Spoon some salsa verde over the filling.
- Roll: Fold the sides of the tortilla inward, then roll tightly from the bottom to form a burrito.
- Serve: Serve immediately with extra salsa verde on the side.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 burrito
- Calories: 520 kcal
Keywords: breakfast burrito with salsa verde, egg and salsa verde breakfast burrito, green salsa breakfast burritos, Mexican breakfast burrito with salsa verde