Spelt breakfast burritos with crispy potatoes pair a homemade spelt tortilla with soft scrambled eggs, black beans, cheddar, and potato cubes roasted at 220 C / 425 F. The batch makes four burritos in about 55 minutes.
The tortilla stays soft and slightly nutty. Spelt gives it a gentle chew, and a short rest keeps the dough easy to roll. You don’t need a tortilla press.
The potatoes need room. Spread them in a single layer, or they steam and stay soft. Thirty minutes and one flip give you crisp edges and a tender center.
Every part can be prepared the night before. Serve the burritos within 10 minutes of folding for the crispest potatoes, or wrap and refrigerate them for 3 to 4 days.
Why You’ll Love This Recipe
- Homemade spelt tortillas that stay soft and fold cleanly
- Potatoes turn crisp in 30 minutes with a single flip
- Burritos keep 3 to 4 days in the fridge, 2 months frozen
- About 34 g protein per burrito keeps breakfast satisfying
Ingredient Notes
- white spelt flour: White spelt gives the softest tortilla. Whole grain spelt works with 10 to 15 ml more water, and all-purpose flour works at the same weight.
- waxy potatoes: Yukon Gold or similar potatoes hold their shape and crisp well. Russets also work, though the cubes break down more easily.
- black beans: Pinto beans or refried beans can replace them in the same amount. Drain and rinse canned beans so the filling stays clean tasting.
- sharp cheddar: It melts into the warm eggs without turning greasy. Monterey Jack is a milder substitute.
- large eggs: Each burrito uses 2 eggs, about 50 g each. Add a splash of milk only if you like a softer scramble.
Spelt Breakfast Burritos Stuffed with Crispy Potatoes
Description
Four filled burritos built on a soft spelt tortilla, with scrambled eggs, black beans, cheddar, and crispy potato cubes that need just one flip in the oven.
Ingredients
Spelt tortillas
Crispy potatoes
Filling
Instructions
Make the spelt dough
- Whisk the spelt flour, baking powder, and 1/2 tsp salt in a mixing bowl. Add 2 tbsp olive oil and 130 ml warm water, then stir until a shaggy dough forms. Knead on a lightly floured counter for 2 minutes until smooth and soft, adding up to 1 tbsp water if it feels dry. Cover the bowl and rest the dough for at least 20 minutes.
Roast the crispy potatoes
- Heat the oven to 220 C / 425 F (200 C fan). Toss the dried potato cubes with 2 tbsp olive oil, the paprika, garlic powder, and 1/2 tsp salt. Spread them in a single layer on a 33 x 46 cm / 13 x 18 inch sheet pan, leaving a little space between pieces. Roast for 30 minutes, flipping at the 15-minute mark, until deep golden with crisp edges.
Cook the tortillas
- When the potatoes have about 10 minutes left, divide the dough into 4 pieces of about 100 g each. Heat a dry 28 cm / 11-inch skillet over medium-high heat. Roll one piece at a time on a floured surface into a 25 cm / 10-inch round, about 2 mm thick, while the previous tortilla cooks. Cook each tortilla for 1 to 1.5 minutes per side, until pale with brown spots and lightly puffed. Stack the finished tortillas in a clean kitchen towel and fold it over them so they stay soft.
Cook the filling and assemble
- Tip the beans into a 1.5-quart / 1.4 L saucepan with the cumin. Warm over low heat for 4 minutes, stirring now and then, and mash a few beans against the side so the filling holds together.
- Wipe out the skillet and melt the butter over medium-low heat. Beat the eggs with 1/4 tsp salt, pour them in, and stir slowly with a spatula for 3 to 4 minutes, until soft curds form and no liquid egg remains. Remove from the heat.
- Lay a tortilla flat. Along the lower third, layer the beans, eggs, potatoes, cheddar, scallions, salsa, and avocado. Fold the bottom edge over the filling, fold in the sides, and roll up tightly. Repeat with the remaining three tortillas and serve within 10 minutes of folding.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 816kcal
- % Daily Value *
- Total Fat 41g64%
- Saturated Fat 12g60%
- Cholesterol 400mg134%
- Sodium 1300mg55%
- Potassium 1175mg34%
- Total Carbohydrate 82g28%
- Dietary Fiber 11g44%
- Sugars 4g
- Protein 34g68%
- Vitamin A 900 IU
- Vitamin C 21 mg
- Calcium 250 mg
- Iron 5 mg
- Vitamin D 82 IU
- Vitamin E 3 mg
- Vitamin K 17 mcg
- Thiamin 0.4 mg
- Riboflavin 0.6 mg
- Niacin 5 mg
- Vitamin B6 0.6 mg
- Folate 125 mcg
- Vitamin B12 1.1 mcg
- Phosphorus 550 mg
- Magnesium 100 mg
- Zinc 4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Rest the dough at least 20 minutes so it rolls thin without springing back.
- Spread the potatoes in a single layer with a little space between pieces.
- Keep cooked tortillas wrapped in a towel until every burrito is ready to fill.
- Fold the sides in before the final roll so the filling stays inside.
