Ingredients: (makes about 14, wow. will last in fridge a week or freezer indefinitely)
5 small or 3 large russet/white potatoes
12 oz. bacon (I used center cut, less wasteful fat)
4 oz. can diced fire roasted green chiles (must be fire-roasted orr if you can score some roasted
Hatch chiles from a farmer's market, even better)
5-6 canned chipotles en adobo, diced (more if you like a burrito that makes you sweat)
15 oz. can pinto beans, drained and rinsed well (bean water is EW)
14 whole wheat tortillas (feel them in the store, the flimsier the better)
1-2 Tbsp. canola oil
Sprinkle garlic powda
couple dashes of black pepper
Separate each tortilla with a sheet of foil and stack em up.
|Stackin' papers.. er... tortillas...|
Wrap the entire thing in a damp dishtowel. Normally I use a bigger pan with a lid, but I had to cook at the Shrub's house so I shoved them into a tiny pan and covered tightly with more foil.
|Tight fit lol like sardines!|
Hey man, desperate times. Put in the stove at 250 for about 20 minutes.
Now that our filling is warmed, and the flavors starting to mesh- push it into one side of the pan and crack your eggs into the other side and pepper them generously, like so.
|Barely starting to set.|
Leave the eggs alone for awhile, until they start to set. Gently scramble them and then combine with the other side of pan stuff. Turn off heat and stir in bacon.
By now your tortillas are perfectly steamed! Grab the stack and assemble, using the foil to wrap em up tight.
Look at these beauties. Damn.
I did share this batch. Next time, I probably won't be as kind.