Freezer Breakfast Burritos | Recipe Cart | Recipe Cart

Ingredients

• 12 large eggs
• 1/4 cup milk
• salt and pepper
• 2 Tablespoons olive oil
• 1 medium white onion, peeled and diced (about 2 cups)
• 1 pound Yukon gold or red potatoes, diced into 1/4-­inch cubes
• 1 large red bell pepper, cored and diced (about 2 cups)
• 1 (4-­ounce) can Old El Paso chopped green chiles
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1 (15-ounce) can black beans, rinsed and drained
• 2 (8-­count) packages Old El Paso large (burrito-­sized) flour tortillas
• 2 cups (8 ounces) shredded Pepper Jack cheese (or the cheese of your choice)