This recipe makes 6 burritos for easy, savory breakfasts or snacks - enough to share or meal prep and freeze for later. Filled with Cajun-spiced potatoes, peppers, eggs and cheese they’re especially delicious browned and crispy.
1 each small red and green bell pepper, diced
1 Tbsp. vegetable oil
1 can (14.5 oz.) Del Monte® Cajun Style Diced Potatoes, not drained
4 large eggs, beaten
1/4 cup milk or water
1 cup shredded Monterey Jack or pepper Jack cheese
6 burrito-size flour tortillas
Add peppers and oil to a 10-inch non-stick skillet; cook 5 minutes, stirring frequently over medium-high heat until softened. Shake potato can before opening; add contents to skillet. Cook until almost all liquid is gone, about 5 minutes.
Beat eggs with milk and pour over potatoes and peppers. Sprinkle evenly with cheese.
Cover with lid, reduce heat to medium-low and cook about 5 minutes until eggs are set. Slice into 6 wedges. To assemble burritos, place a wedge in center of a tortilla; fold in sides, then bottom and roll to close.