Veggie Burritos (Print Version)

# Ingredients:

→ Main Ingredients

01 - 8 large eggs
02 - 4 to 5 large burrito tortillas
03 - 1 cup of whole or refried beans
04 - 1 medium potato
05 - 2 cups of grated cheese
06 - 1 to 2 spoons of minced onion
07 - 1 to 2 spoons of chopped jalapeños
08 - 1 spoonful of chili powder (optional)
09 - A drizzle of olive oil
10 - Salt as needed

→ Fresh Pico

11 - 2 Roma tomatoes
12 - Half a small white or yellow onion
13 - 1 jalapeño or serrano pepper
14 - 15-20 stems of cilantro (chopped)
15 - Juice of 1 lime
16 - A pinch of salt, more if you like

# Instructions:

01 - Chop the potato into cubes. Toss with oil, chili powder, salt, and pepper. Roast at 400°F for 30 minutes, flipping halfway.
02 - Chop up the tomatoes, onion, jalapeño, and cilantro. Stir them together with lime juice and some salt to taste.
03 - Soften chopped onion and jalapeño in a pan. Pour in whisked eggs with a little salt and cook until set.
04 - Heat the tortillas in a pan. Layer on beans, cheese, eggs, roasted potato, and Pico. Wrap it up tightly, then toast until golden.

# Notes:

01 - Use a spoon with holes to avoid extra juice in your Pico
02 - Meal prep tip: Skip the Pico if making ahead
03 - Rewarm in foil at 400°F for 20-30 minutes

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