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Black Bean & Chipotle Potato Breakfast Burrito

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

Prep- 60 min. Cook- 20 min. Yield: 32, single-servings
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Black Bean & Chipotle Potato Breakfast Burrito


1  pouch Santiago® Seasoned Vegetarian Black Beans, prepared
1  carton Golden Grill® Russet Hashbrowns
5  oz Chipotle hot sauce (like Tabasco® brand)
1  gal Water, hot (140°-160°F)
32  each Whole grain tortillas, 10-inch
2  lbs Boil-in-bag scrambled egg whites, prepared, held hot
2  qt Pico de gallo


  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 10 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.

Nutritional Information Per Serving

Calories - 620 Protein - 44 g SatFat - 2 g
Fat - 7 g Carbs - 95 g Fiber - 10 g
Iron - 25 % Sodium - 2390 mg
Vitamin A - 8 %
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