Make-Ahead Breakfast Burritos

• 2 medium potatoes, diced small2 russet potatoes, diced small
• a glug of olive oil2 tbsp olive oil
• half an onion, diced1/2 yellow onion, diced
• 1/2 tsp cumin1/2 tsp ground cumin
• 1/2 tsp smoked paprika1/2 tsp smoked paprika
• 8 eggs8 eggs
• 1 can black beans, drained1 can black beans, drained and rinsed
• a big handful of shredded cheddar1 cup shredded cheddar cheese, shreddeda big handful of dairy-free shredded cheese1 cup dairy-free shredded cheese, shredded — add it off the heat so it melts gently
• 6 large flour tortillas6 flour tortillas6 large gluten-free tortillas6 gluten-free tortillas — warm them well so they roll without cracking
• salt to tastesalt, to taste

Steps

1. Dice the potatoes small so they cook quickly. Heat the oil in a large skillet over medium-high, add the potatoes with a little salt, and cook, stirring occasionally, until browned and tender, about 10 minutes.
2. Push the potatoes to one side and add the onion. Cook 2 minutes until softened, then stir in the cumin and smoked paprika and let them bloom for 30 seconds.
3. Whisk the eggs with a pinch of salt. Turn the heat down to medium, pour them in, and stir gently until just set but still soft, about 2 minutes. Stir in the drained beans and warm through.
4. Take the pan off the heat and scatter the cheese over the top, stirring until it melts into the eggs.
5. Warm the tortillas for a few seconds so they fold without cracking. Spoon a line of filling down the center of each, leaving the ends clear.
6. Fold in the two ends, then roll up tightly from the bottom into a snug burrito.
7. Eat right away, or wrap each one in foil or parchment and freeze. To reheat from frozen, microwave 2 to 3 minutes or bake at 375F for about 20 minutes.