Breakfast Burritos with Poblano, Beans, Corn, and Crispy Potatoes
By Jessica RudolphPublished on June 22, 2021
Time
55 minutes
Yield
Serves 4
Ingredients
Chipotle Sour Cream
¼ cup sour cream 2 tablespoons minced canned chipotle chile in adobo sauce 2 teaspoons lime juice 1 garlic clove, minced¼ teaspoon cayenne pepper ¼ teaspoon table saltBurritos
6 tablespoons vegetable oil, divided2 cups frozen tater tots, thawed and patted dry1 poblano chile, stemmed, seeded, and chopped½ cup canned pinto bean, rinsed½ cup frozen corn ¼ cup chopped onion 1 teaspoon chili powder ½ teaspoon table salt 8 large eggs, beaten3 ounces sharp cheddar cheese, shredded (¾ cup)4 (10-inch) flour tortillasBefore You Begin
If you are spice averse, omit the cayenne pepper and reduce the chipotle chile to 1 tablespoon. To thaw frozen tater tots, either let them sit in the refrigerator for 24 hours or arrange them on a paper towel–lined plate and microwave them for 1½ minutes. It's important to follow the visual cues when making the eggs, as your skillet's thickness will affect the cooking time. If you're using an electric stovetop, heat a second burner on low and move the skillet to it when it's time to adjust the heat for the eggs. You can serve the burritos right after they're rolled, if you prefer, but we like the crispy texture the tortillas get from browning them in step 5.
Instructions
- Stir all ingredients together in bowl; set aside.
- Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tater tots to skillet and press with spatula or underside of dry measuring cup to flatten slightly. Cook until crispy and deep golden brown, about 4 minutes per side. Transfer tater tots to paper towel–lined plate and set aside. Wipe skillet clean with paper towels.
- Heat 2 tablespoons oil in now-empty skillet over medium heat until shimmering. Add poblano, beans, corn, onion, chili powder, and salt and cook until softened, 6 to 8 minutes. Add eggs and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of skillet, about 2 minutes. Reduce heat to low and add cheddar. Gently but constantly fold eggs until clumped and slightly wet, 30 to 60 seconds. Remove from heat and cover to keep warm.
- Wrap tortillas in damp dish towel and microwave until warm and pliable, about 1 minute. Arrange tortillas on counter. Spread about 1½ tablespoons chipotle sour cream across bottom third of each tortilla, leaving 1-inch border. Divide tater tots and eggs evenly over chipotle sour cream. Working with 1 burrito at a time, fold sides of tortilla over filling, then fold up bottom of tortilla and roll tightly around filling.
- Wipe skillet clean with paper towels. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Arrange burritos in skillet seam side down and cook until crisp and golden, about 1 minute per side. Serve.
for the chipotle sour cream
for the burritos
Time
55 minutesYield
Serves 4Ingredients
Chipotle Sour Cream
Burritos
Test Kitchen Techniques
Ingredients
Chipotle Sour Cream
Burritos
Test Kitchen Techniques
Ingredients
Chipotle Sour Cream
Burritos
Test Kitchen Techniques
Why This Recipe Works
Breakfast burritos first appeared on a menu in 1975 at Tia Sophia's in Santa Fe, New Mexico, but now they're beloved around the country as a handheld, hearty, and customizable morning meal. For our version, we wanted potatoes that stayed extra-crispy. Frozen tater tots, thawed and then smashed flat in the skillet, did the trick. Along with the tots, we added fluffy scrambled eggs, sharp cheddar cheese, and sautéed vegetables for a vegetarian filling. A potent chipotle sour cream sauce provided tang and heat without adding excess moisture, keeping the burritos neat and portable. Browning the rolled burritos in a hot skillet right before serving produced a crispy golden exterior and helped them stay sealed.
Before You Begin
If you are spice averse, omit the cayenne pepper and reduce the chipotle chile to 1 tablespoon. To thaw frozen tater tots, either let them sit in the refrigerator for 24 hours or arrange them on a paper towel–lined plate and microwave them for 1½ minutes. It's important to follow the visual cues when making the eggs, as your skillet's thickness will affect the cooking time. If you're using an electric stovetop, heat a second burner on low and move the skillet to it when it's time to adjust the heat for the eggs. You can serve the burritos right after they're rolled, if you prefer, but we like the crispy texture the tortillas get from browning them in step 5.
Instructions
- Stir all ingredients together in bowl; set aside.
- Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tater tots to skillet and press with spatula or underside of dry measuring cup to flatten slightly. Cook until crispy and deep golden brown, about 4 minutes per side. Transfer tater tots to paper towel–lined plate and set aside. Wipe skillet clean with paper towels.
- Heat 2 tablespoons oil in now-empty skillet over medium heat until shimmering. Add poblano, beans, corn, onion, chili powder, and salt and cook until softened, 6 to 8 minutes. Add eggs and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of skillet, about 2 minutes. Reduce heat to low and add cheddar. Gently but constantly fold eggs until clumped and slightly wet, 30 to 60 seconds. Remove from heat and cover to keep warm.
- Wrap tortillas in damp dish towel and microwave until warm and pliable, about 1 minute. Arrange tortillas on counter. Spread about 1½ tablespoons chipotle sour cream across bottom third of each tortilla, leaving 1-inch border. Divide tater tots and eggs evenly over chipotle sour cream. Working with 1 burrito at a time, fold sides of tortilla over filling, then fold up bottom of tortilla and roll tightly around filling.
- Wipe skillet clean with paper towels. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Arrange burritos in skillet seam side down and cook until crisp and golden, about 1 minute per side. Serve.
for the chipotle sour cream
for the burritos
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