Skillet Veggie Scramble Burritos With Potatoes And Cheddar
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 25 min · Beans · vegetarian, high-protein
961 cal
45g protein
85g carbs
49g fat
per serving · estimated
Ingredients
- 5 large eggs
- 3/4 lb frozen diced potatoes
- 4 burrito size large flour tortillas
- 1 cup sharp cheddar, shredded
- 1 can (15 oz), drained canned black beans
- 1, diced bell peppers
- 1, diced yellow onion
- 1/2 cup salsa
- scant 1/2 cup sour cream
- 1 tbsp vegetable oil
- 1 tsp each cumin, chili powder, salt and pepper
Method (tap to check — screen stays awake)
- Fry the frozen potatoes in the oil in a large skillet over medium-high, pressed flat and left alone for 6 minutes, until the undersides are crusted, then flip in sections and add the peppers and onion for 5 minutes more.
- Season with cumin, chili powder, salt and pepper and stir in the drained beans to warm through.
- Push everything to one side, pour the beaten eggs into the clear half, and stir slowly for 2 minutes until they set into soft curds, then fold the whole pan together.
- Warm the tortillas 20 seconds a side, load with the scramble, cheddar, salsa and sour cream, roll tightly, and sear seam-side down for 1 minute so they hold.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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