Ingredients:

  • 2 cups (450g) Russet potatoes, small ½-inch cubes
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1 tsp (2g) Smoked paprika
  • ½ tsp (3g) Garlic powder
  • ½ tsp (3g) Sea salt
  • 8 large (400g) Eggs, beaten
  • 1 can (15 oz / 425g) Black beans, drained and rinsed
  • 2 cups (60g) Fresh baby spinach, roughly chopped
  • 1 cup (115g) Shredded sharp cheddar cheese
  • ¼ cup (60ml) Unsweetened almond milk
  • 6 large (10-inch) Whole wheat tortillas
  • 1 cup (240ml) Fresh salsa
  • 1 large (150g) Avocado, sliced
  • ½ cup (120g) Plain Greek yogurt

Instructions:

  1. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering.
  2. Add cubed potatoes in a single layer, pressing down slightly; cook undisturbed for 4-5 minutes until a mahogany-colored crust forms.
  3. Stir in smoked paprika, garlic powder, and salt; cook for another 3-5 minutes until tender, then remove from pan.
  4. Lower skillet heat to medium; whisk eggs with almond milk and pour into the skillet.
  5. Gently push eggs from the edges to the center using a silicone spatula to create soft curds.
  6. When eggs are 80% cooked, fold in black beans and chopped spinach; cook for 1-2 minutes until spinach is wilted and remove from heat.
  7. Warm tortillas in the microwave for 10 seconds to make them pliable.
  8. Assemble each burrito by placing a sprinkle of cheese in the center, followed by a scoop of egg mixture, potatoes, sliced avocado, salsa, and a dollop of Greek yogurt.
  9. Fold in the sides and roll tightly; wrap in aluminum foil for freezing or parchment paper for immediate reheating.