Breakfast Burritos with Poblano, Beans, Corn, and Crispy Potatoes | America's Test Kitchen

Ingredients

• ¼ cup sour cream
• 2 tablespoons minced canned chipotle chile in adobo sauce
• 2 teaspoons lime juice
• 1 garlic clove, minced
• ¼ teaspoon cayenne pepper
• 1/4 teaspoon table salt
• 6 tablespoons vegetable oil, divided
• 2 cups frozen tater tots, thawed and patted dry
• 1 poblano chile, stemmed, seeded, and chopped
• ½ cup canned pinto bean, rinsed
• ½ cup frozen corn
• ¼ cup chopped onion
• 1 teaspoon chili powder
• ½ teaspoon table salt
• 8 large eggs, beaten
• 3 ounces sharp cheddar cheese, shredded (¾ cup)
• 4 (10-inch) flour tortillas