Spud Breakfast Burrito
Spud Breakfast Burrito
Using the power of plants, this breakfast burrito will satisfy your taste buds while fueling your body and keeping you full.
Ingredients
- 1 Alsum russet potato, diced
- 4 Eggs, beaten
- 1/8 Teaspoon Salt and pepper
- 1/4 Whole yellow onion, diced
- 1/2 Whole red bell pepper, diced
- 1 Cup Spinach, chopped
- 1/4 Cup Baby bella mushrooms, roughly chopped
- 1/2 Cup Black beans, drained and rinsed
- 1/4 Cup Cheddar cheese, shredded
- 2 Large flour tortillas
Instructions
- 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 400 degrees F for 15 minutes.
- While the potatoes bake, prepare your other fillings. In a non-stick skillet, 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!
Nutrition
Calories: 560kcalCarbohydrates: 61gProtein: 28gFat: 20gCholesterol: 365mgSodium: 830mgPotassium: 764mgFiber: 6gSugar: 4gVitamin C: 60.25mg