Breakfast Burritos with Poblano, Beans, Corn, and Crispy Potatoes

Name: Breakfast Burritos with Poblano, Beans, Corn, and Crispy Potatoes
Yield: Serves 4
Cuisine: Southwest (Tex-Mex)
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

7 comments

Appears in Cook's Country August/September 2021

It's never too early for extra-crispy tater tots.

SERVES4

TIME55 minutes

Breakfast Burritos with Poblano, Beans, Corn, and Crispy Potatoes

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 ex...

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