Menu Ideas

Chipotle Potato & Bean Breakfast Burrito

Warm tortillas filled with seasoned refried beans, chipotle infused hashbrown potatoes, egg whites, and pico de gallo.

Yield: 32, single-servings

INSTRUCTIONS

  • 1. Prepare beans according to package directions.
  • 2. Heat convection oven, low fan, to 350°F.
  • 3. Add hot sauce to hot water. Stir to combine well. Pour into carton of hashbrowns, continue filling with hot water to fill line if necessary. Let potatoes sit for 20 min.
  • 4. Spread ½-oz (1 Tbsp) beans across the bottom of the flour tortilla.
  • 5. Top with 2-oz refreshed potatoes, 1-oz scrambled egg whites and 2 Tbsp pico de gallo. Fold burrito style. Transfer to parchment lined sheet pan, spray tops with pan spray, cover with aluminum foil and place in oven.
  • 6. Heat burritos until an internal temperature of 150°F, about 20 min. Hold hot. Cut into desired portion size. Serve with sour cream and guacamole.

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