Name: Breakfast Burrito
Prep time: 6 s
Cook time: 10 s
Total time: 16 s
Yield: 4
Cuisine: americano,mexicano
Ingredients: 1 tablespoon extra virgin olive oil; 3/4 cup finely diced Yukon gold or white potatoes; 1/2 teaspoon Maggi® Granulated Chicken Flavor Bouillon; 1/3 cup chopped Roma tomatoes; 2 large eggsbeaten; 4 tablespoons refried beanswarmed; 2 (10-inch) burrito-size flour tortillaswarmed; 2 tablespoons shredded pepper Jack cheese

Ingredients

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1 tablespoon extra virgin olive oil
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3/4 cup finely diced Yukon gold or white potatoes
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1/2 teaspoon Maggi® Granulated Chicken Flavor Bouillon
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1/3 cup chopped Roma tomatoes
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2 large eggs, beaten
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4 tablespoons refried beans, warmed
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2 (10-inch) burrito-size flour tortillas, warmed
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2 tablespoons shredded pepper Jack cheese

The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

Make It

Step 1

Heat oil in a medium skillet over medium heat. Add potatoes and bouillon; cook, stirring frequently, for 5 to 7 minutes or until potatoes are cooked through and soft. Add tomatoes; cook for 2 minutes. Stir in eggs. Fold mixture until eggs are cooked through.

Step 2

Spread 2 tablespoons refried beans over middle of each tortilla. Sprinkle each with 1 tablespoon cheese. Top tortillas evenly down the middle with egg/potato mixture.

Step 3

Fold tortilla sides toward the center, securing the filling. Roll the bottom of the tortilla towards the top, making a burrito. Cut in half. Serve with salsa, if desired.