Black Bean Breakfast Burritos - cooking recipe

Ingredients

10 inches flour tortillas, 4
canola oil or olive oil
1 small onion, finely chopped
1 yukon gold potatoes or 1 red potatoes, coarsely grated
1 1/2 cups black beans (cooked, rinsed and drained if using canned)
1/3 cup salsa
1 teaspoon chili powder
salt
pepper
4 -6 large eggs
1/2 1/2 cup monterey jack cheese (crumbled or shredded) or 1/2 cup feta cheese (crumbled or shredded)
1 avocados (sliced) or 1/2 cup guacamole
fresh cilantro
sour cream
salsa

Preparation

If you like, wrap your tortillas in foil and put them in a 300 degree oven to warm as you make the filling.
In a heavy skillet, heat a drizzle of oil over medium-high heat.
Saute the onion and potato for about 5 minutes, until soft and starting to turn golden.
Add the beans, salsa, chili powder, salt, and pepper and cook for a few more minutes, slightly smushing some of the beans with the back of your spoon, until heated through.
Transfer the mixture to a bowl or push it aside in the skillet, add a little more oil, and crack in the eggs.
Stir the eggs around with a spoon or spatula to scramble them.
Divide the bean mixture among the warmed tortillas, spreading it down the middle and leaving space on the sides and at both ends.
Top with scrambled egg, cheese, avocado or guacamole, and some fresh cilantro.
Fold over one long side to cover, fold over both short ends, then roll the whole thing over to close up into a package.
Serve warm, with extra salsa and/or sour cream.