Ingredients
Scale
5 cups cubed potatoes, skin on (I like a mix of new potatoes and sweet potatoes)
6 tablespoons pasture-raised butter, divided
1 yellow onion, chopped
1 tablespoon fresh rosemary, chopped
1 can black beans, rinsed and drained
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/4 teaspoon chipotle powder
8 pasture-raised eggs, beaten
Salsa of choice
5 tortillas of choice
Instructions
- Cook the potatoes. Place the potatoes in a large pot and add cold water, until they’re covered. Add a generous amount of salt and bring to a boil for about 10 minutes, until JUST barely fork tender. Then, drain the potatoes.
- Place a skillet over high heat with 4 tablespoons of the butter. Toss in the drained potatoes and the onion and cook for 10 minutes. Tip: don’t stir too often, so you get brown and crispy edges. Once crispy, remove from the heat and place into a large bowl. Toss in the fresh rosemary and a pinch of salt. Set aside and wipe out the skillet with paper towel.
- Place the skillet over low heat and add the beans, onion powder, garlic powder, chipotle powder, and a good shake of salt. Cook until warmed through. Then, pour into a separate bowl, set aside, and wipe out the pan.
- Return the heat to medium-high heat and melt the remaining 2 tablespoons of butter to scramble the eggs. Once scrambled, add salt to taste.
- Warm the tortillas by placing them in the microwave for 15 seconds or until pliable. Then, divide the potatoes, beans, and eggs evenly amongst the tortillas. Add a spoonful of salsa to each. Mix the ingredients together in the tortilla, then fold in sides and roll.
- Wrap in foil and freeze for up to 6 months. Reheat in the oven by keeping it wrapped in the foil or reheat in the microwave by removing the foil, wrapping in a damp paper towel, and heating at 30 second increments. Enjoy!