This microwave breakfast burrito is not just delicious, but also ready in 10 minutes and includes green chile potatoes, eggs, veggies, and cheese!
Ingredients
½cupdiced Russet Potatoes
⅓cupwater
¼cupgreen chile sauce
2tablespoonsdiced bell pepper
2tablespoons frozen sweet corn
1tablespoonpickled jalapenos
1largeegg
1tablespoonfresh cilantro, minced
½cupshredded cheese
¼large avocado, mashed
1largeflour tortilla
Salt and Pepper, to taste
Instructions
Stir together diced potatoes with water and green chile sauce. Microwave potatoes on high for 3 minutes. Potatoes should be very tender. If not, microwave for another minute. Lightly mash the potatoes and season with a pinch of salt.
Mix together green peppers, corn, jalapenos, cilantro, and egg. Microwave mixture on high for 90 seconds until egg is fluffy and cooked through. On a large plate, lay out tortilla and top with mashed avocado. Then add half the cheese. Microwave tortilla for 30 seconds. Add potatoes and egg mixture and top with the rest of the cheese. Season with a pinch of salt and pepper and roll into a tight burrito.
Serve burrito immediately or wrap in foil for on-the-go eating.