VEGGIE EGG BURRITO

Ingredients

• 3 pasture-raised eggs

• 1 cup crispy potatoes, diced

• 1/2 cup black beans, drained and rinsed

• 1/2 cup raw cheddar, freshly grated

• 1 ripe avocado, sliced or mashed

• 1 large Coyotas tortilla or 3-4 fresh corn tortillas

• 1 tbsp olive oil or grass-fed butter

• Salt & pepper

Directions

1. Crisp the Potatoes

   1. Heat oil in a skillet over medium-high. Add potatoes, season with salt and pepper. Cook until deeply golden and crisp (8-10 min). Set aside.

2. Warm the Black Beans

   1. Lower heat to medium. Add black beans with a pinch of salt. Warm 2-3 min. Remove from pan.

3. Scrambled the Eggs

   1. Whisk eggs with salt and pepper. Melt butter or oil in the skillet over medium-low. Gently scramble until soft and just set.

4. Add Raw Cheddar

   1. Remove eggs from heat and immediately fold in cheddar so it melts gently without overcooking.

Assemble the Tortilla

1. Using a Coyotas Tortilla

   1. Warm tortilla in a dry pan or directly over a flame until pliable.

   2. Layer eggs, potatoes, beans, and avocado down the center.

   3. Fold sides in and roll tightly into a classic burrito.

   4. Optional: Toast seam-side down in a dry pan for a light crisp.

2. Using Fresh Corn Tortillas

   1. Warm tortillas one at a time on a hot, dry skillet until soft and flexible.

   2. Do not overfill - corn tortillas tear easily.

   3. Assemble as:

      1. Open-faced tacos or overlap 2 tortillas slightly, add filling, and roll gently for a "Wrapped taco" style.

   4. Finish with avocado on top.