Breakfast Burritos with Poblano, Beans, Corn, and Crispy Potatoes
It's never too early for extra-crispy tater tots.
Keywords
- Eggs
- Southwest (Tex-Mex)
- Pasta
- Grains
- Rice & Beans
- Vegetables
- Fruits & Vegetables
- Eggs & Dairy
- Breakfast & Brunch
- US & Canada
- Beans
- Main Courses
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Cooking tools:
- Nonstick skillet
- Microwave
- Spatula
- Kitchen towel
- Mixing bowl
- Whisk
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Paper towel
- Plate
- Stove
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
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