Aw, yeah, its Breakfast Burrito time! This is my #1 Breakfast Burrito because its the best, but I also have another take on a Breakfast Burrito that I'll post later (#2). Who DOESN'T love a breakfast burrito?! Beans, potatoes, onions, peppers, avocados in a deliciously warm grilled tortilla. You can't say no to this one!
1/2 can refried black beans - I like Amy's Refried Black Beans
1 large potato, chopped into 1/4" chunks
1/2 bell pepper, chopped
1/4 tsp cumin
1 tomato, diced
1 lemon, juiced
1/2 onion, chopped
1 avocado, mashed
Tapatio Hot Sauce, optional
Roast the Potato and Pepper
On a silicon baking sheet in your oven, roast the diced potatoes and peppers sprinkled with 1/4 tsp of cumin at 350 degrees for about 30 minutes.
Chop the tomato and onion and mix together with the juice of 1 lemon - you're basically making a quick pico de gallo.
Heat the Beans
It helps to preheat the beans here. I like using Amy's Refried Black Beans because they're vegan and come in a BPA free can. And they're DELICIOUS. In your microwave, heat half the can of beans for about 2 minutes.
Once the potatoes and onions are cooked, assemble each burrito by adding a thick spreading of beans, potatoes, pico de gallo, optional hot sauce, and avocado to each tortilla. Wrap tightly into a burrito and add to either a heated panini pan for about 5 minutes (keep an eye on it!), flip and heat another 2-3 minutes until you get good grill marks.
You can also broil in your oven for the same amount of time. 5 minutes on one side, 2-3 on the other - but watch them! It can quickly go from toasty brown to bitter black!