Black Bean and Potato Breakfast Burrito

Makes 4


  • 2 to 3 tbsp. extra virgin olive oil
  • 1 small onion, diced small
  • 1 tsp. dried marjoram or oregano
  • 1/4 tsp. chipotle chili powder
  • 1 tsp. sea salt
  • 2.5 cups diced potatoes, cut into 1/4 inch cubes
  • 2 cups cooked and drained black beans
  • 1/2 cup chopped cilantro

Other Ingredients:

  • Gluten-free tortillas or blanched collard greens
  • Baby arugula or mixed greens
  • Guacamole
  • Salsa

Heat an 11 or 12-inch over medium heat. Add the oil and then the onion; sauté for about 5 min or until softened. Then add the herbs, chili powder, and salt; sauté for 30 sec more. Add diced potatoes and sauté for about 10 min. Add cooked black beans, cover, and cook until black beans are heated through and potatoes are cooked, a few more min. Turn off heat and add chopped cilantro. Place about ½ cup of filling in the center of each heated tortilla or blanched collard green. Add any additional ingredients such as mixed greens and salsa. Fold in the top and bottom edges then roll.


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