Best Breakfast Burrito

 Prep: 6 Cook: 10 Wait: 0 Serving: 4

Ingredients |  8 total

• 1 tablespoon extra virgin olive oil
• 3/4 cup finely diced Yukon gold or white potatoes
• 1/2 teaspoon Maggi® Granulated Chicken Flavor Bouillon
• 1/3 cup chopped Roma tomatoes
• 4 tablespoons refried beans, warmed
• 2 large eggs, beaten
• 2 tablespoons shredded pepper Jack cheese
• 2 (10-inch) burrito-size flour tortillas, warmed

Directions

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1. Heat oil in a medium skillet over medium heat.
   – Add potatoes and bouillon; cook, stirring frequently, for 5 to 7 minutes or until potatoes are
   cooked through and soft.
   – Add tomatoes; cook for 2 minutes. Stir in eggs.
   – Fold mixture until eggs are cooked through.
   Cooking: 10 min
2. Spread 2 tablespoons refried beans over middle of each tortilla. Sprinkle each with 1 tablespoon cheese. Top tortillas evenly down the middle with egg/potato mixture.
   Preparation: 3 min
3. Fold tortilla sides toward the center, securing the filling. Roll the bottom of the tortilla towards the top, making a burrito. Cut in half. Serve with salsa, if desired.
   Preparation: 3 min

Nutrition Information

•  221 calories per serving Serving size: 4
• 9.76g fat 25.13g carbs 8.28g protein