Breakfast Burritos with Green Chili Sauce & Avocado Cream

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.

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.

3. Heat the oil in a large pan over medium heat. Then add the onions and a pinch of salt and sauté 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.

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.

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!

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.