Ingredients:

  • 2 cups (450g) frozen cubed hash browns
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) smoked paprika
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) salt
  • 8 large eggs (approx. 400g)
  • 1/4 cup (60ml) milk
  • 1 cup (150g) shredded sharp cheddar cheese
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1/4 cup (60g) diced red onion
  • 1 bell pepper, diced (approx. 150g)
  • 1/2 tsp (3g) cumin
  • 6 large (10-inch / 25cm) flour tortillas
  • 1 ripe avocado, sliced (approx. 150g)
  • 1/4 cup (60g) fresh cilantro, chopped

Instructions:

  1. Heat olive oil in the skillet over medium-high heat. Add potatoes and sprinkle with smoked paprika, garlic powder, and salt. Cook, stirring occasionally, until the edges are mahogany-colored and crisp. Remove from the pan and set aside.
  2. In the same skillet, add the diced onion and bell pepper. Sauté for 3–4 minutes until the onions are translucent and peppers have softened slightly. Stir in the black beans and cumin, cooking for another 2 minutes until the beans are heated through.
  3. Whisk eggs and milk in a bowl until velvety. Lower the heat to medium-low and pour the egg mixture over the vegetables. Use a spatula to gently push the eggs toward the center, creating soft curds. Just before the eggs are fully set, fold in the shredded cheese until melty.
  4. Warm the tortillas for 10 seconds in the microwave to prevent cracking. Lay a tortilla flat and place a portion of eggs, crispy potatoes, and avocado slices in the center. Top with fresh cilantro and a drizzle of hot sauce. Fold in the sides and roll tightly, tucking the ends under for a secure seal.