The useful part
How to make it
- 1
Warm the tortillas in a dry skillet, then wrap them in a clean towel.
- 2
Brown the breakfast potatoes in a little oil, add the black beans, and warm them through.
- 3
Whisk the eggs with a pinch of salt, scramble them gently in the same skillet, and remove them while still soft.
- 4
Fill the tortillas with potatoes, beans, eggs, cheddar, salsa, and avocado; serve right away.
No scavenger hunt required
Easy substitutions
Use the closest swap that fits what you have and the texture you want.
vegetables
beans, lentils, tofu, or another filling that fits the dish
fresh vegetables
frozen vegetables or another quick-cooking seasonal vegetable
Make tomorrow easier
Leftover plan
Leftover plan
Save extra portions for lunch, and keep sauces or crisp toppings separate when texture matters.
Storage
Refrigerate leftovers within 2 hours in a shallow sealed container and use them within 3 days.
Reheat
Reheat gently to 165°F throughout, adding a splash of water or broth when the texture needs help.
Food safety guidance
For cooling, storing, and reheating details, use the USDA references below.