Breakfast Burritos With Green Chili Sauce & Avocado Cream

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   1. First, cook the potatoes: Place the diced potato and sweet potato in a medium-sized saucepan and cover with water. Bring the water to a boil and then reduce the heat to simmer. Cook for 5-7 minutes, until the potatoes are tender when pierced with a fork. Remove from heat and drain.

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   2. Make the avocado cream: Combine the lime juice, avocado and a pinch of salt in a bowl, then use a stick blender to blend into a creamy sauce. A food processor would also work here.

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   3. Heat the oil in a large pan over medium heat. Then add the onions and a pinch of salt and saute for 4-5 minutes, until the onion is translucent. Add the potato, sweet potato and black beans. Raise the heat and cook for 5-10 minutes more, until the potatoes start to brown. See note below if you want to add egg. Add salt and pepper to taste.

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   4. Wrap a tortilla in a paper towel and heat in the microwave for about 10 seconds, until warm and pliable. Repeat with other tortillas.

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   5. To each tortilla, add the potato mixture, cheese, green chili sauce and the avocado cream. Then roll up the burrito and you're ready to go!

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   Note: You can add two lightly whisked eggs to the potato mixture in the last minute of cooking if you don't share my egg aversion.

* Per serving · 4 servings · Values may vary.

No additional tips available.