Spud Breakfast Burrito

This breakfast burrito will satisfy your taste buds while fuelling your body and keeping you full.

READ RECIPE
DISH

Breakfast/Brunch

PREP TIME

5 minutes

COOK TIME

20 minutes

SERVES

2

Ingredients

  • 1 small fluffy potato, washed, peeled, and diced
  • 1/8 tsp of salt & pepper
  • 4 eggs, beaten
  • 1 tsp neutral cooking oil
  • ¼ of a whole brown onion, diced
  • ½ of a whole red bell pepper, diced
  • 1 large handful spinach, chopped
  • 20g button mushrooms, roughly chopped
  • ½ can of black beans, drained and rinsed
  • 30g cheddar cheese
  • 2 large flour tortillas
  • cooking oil spray
  • Optional – salsa, hot sauce, Greek yogurt

Method

  • Peel and dice potato. Lightly spray with cooking oil and season with salt and pepper. Place them in the basket of your air fryer or on a lined baking tray. Air fry at 200 degrees C for 15 minutes.
  • at 400 degrees F for 15 minutes.
    While the potatoes bake, prepare your other fillings. In a non-stick frying pan, heat your oil. Add the onions, peppers, and mushrooms. Sauté over medium heat for 5-7 minutes, then add the black beans and spinach. Lower the heat and add the beaten eggs to the pan. Scramble with the vegetables until cooked through. Remove from heat.
  • When the potatoes and vegetable scramble are ready, it’s time to assemble. Lay out your tortillas (it may help to microwave them for 30 seconds to make them more malleable). Portion the ingredients into two servings and add the potatoes, vegetable scramble, and cheese to each tortilla. Fold the tortilla over once, fold in the sides, and fold over again. Cut in half or leave as a whole burrito. Serve with a side of hot sauce, salsa, or sour cream!
Our thanks go to Potatoes USA for this delicious recipe.