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Spelt Breakfast Burritos Stuffed with Crispy Potatoes

Halved spelt breakfast burrito showing eggs, black beans, and crispy potato cubes on a wooden board

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
Hands rolling a round of spelt dough on a floured counter beside a sheet pan of golden potatoes

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.
Two burritos on plates at a sunlit breakfast table with salsa, orange slices, and a mug of coffee
Prep Time 15 mins
Cook Time 20 mins
Rest Time 20 mins
Total Time 55 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 220  C
Servings: 4
Estimated Cost: 2.60
Calories: 816
Best Season: all_year_round
Dietary: Contains dairy and eggs, Contains gluten (spelt), High Protein, Vegetarian
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
  • 250 g white spelt flour (plus extra for rolling)
  • 1 tsp baking powder
  • 1/2 tsp fine salt
  • 2 tbsp olive oil ((30 ml))
  • 130 ml warm water (plus up to 1 tbsp if the dough feels dry)
    • Crispy potatoes
  • 500 g waxy potatoes (cut into 1.5 cm cubes and patted dry)
  • 2 tbsp olive oil ((30 ml))
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp fine salt
    • Filling
  • 8 large eggs
  • 1 tbsp unsalted butter ((14 g))
  • 1/4 tsp fine salt (for the eggs)
  • 400 g canned black beans (can; drained and rinsed, about 240 g)
  • 1/2 tsp ground cumin
  • 80 g sharp cheddar (grated)
  • 3 scallions (thinly sliced)
  • 120 g salsa
  • 1 ripe avocado (sliced)
Instructions
    Make the spelt dough
  1. 1
    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.
    2. Roast the crispy potatoes
  2. 2
    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.
    3. Cook the tortillas
  3. 3
    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.
    4. Cook the filling and assemble
  4. 4
    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.
  5. 5
    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.
  6. 6
    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.
Keywords: spelt breakfast burritos, crispy potato breakfast burrito, spelt tortillas, make-ahead breakfast burritos, freezer breakfast burritos

Equipment

  • 33 x 46 cm / 13 x 18 inch sheet pan
  • 28 cm / 11-inch nonstick skillet
  • 1.5-quart / 1.4 L saucepan
  • rolling pin
  • mixing bowl
  • clean kitchen towel

Tips

  • Cut the potatoes into 1.5 cm cubes and pat them dry, so the surface roasts instead of steaming.
  • Heat the 28 cm skillet until a drop of water skitters, so each tortilla puffs and browns within 90 seconds per side.
  • Stack cooked tortillas inside a clean kitchen towel to trap steam and keep them pliable until you fill them.
  • Pull the eggs off the heat while they look slightly glossy but set, since the residual heat finishes the curds.
  • Add avocado and salsa just before eating, and leave them out of any burritos you plan to refrigerate or freeze.

Variations

  • Swap the black beans for crumbled breakfast sausage or diced ham, browned in the skillet before the eggs go in.
  • Use sweet potato cubes instead of white potatoes, roast for the same 30 minutes, and add a pinch of chili flakes.
  • Cook the eggs in olive oil and replace the cheddar with a plant-based cheese for a dairy-free version.

Storage and Reheating

Spelt breakfast burritos keep in the fridge for 3 to 4 days. Let them cool, then wrap each one in foil and refrigerate within 2 hours of cooking. The tortilla stays soft, but the potatoes lose their crunch after the first 10 minutes. Cooked tortillas keep separately in the fridge for 3 to 4 days and warm in a dry skillet in about 20 seconds per side.

Reheat from the fridge in the foil at 190 C / 375 F for 15 minutes. Unwrap and bake for 5 minutes more so the outside crisps lightly. The center should reach 165 F / 74 C.

To freeze, wrap each burrito in parchment, then in foil, and freeze for up to 2 months. Bake from frozen at 190 C / 375 F for 35 minutes in the foil, then 5 minutes unwrapped. Leave out the avocado and salsa, and add them at the table.

Serving Suggestions

Serve the burritos warm, within 10 minutes of folding, so the potatoes keep their crunch. Cut each one in half on the diagonal to show the filling.

Set out salsa, hot sauce, and sour cream at the table. Orange slices or a bowl of berries keep the plate balanced against the rich eggs and cheese.

For a family gathering, set up a filling bar. Everyone assembles their own, and the tortillas stay warm in a towel-lined basket.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-breakfast-burritos-crispy-potatoes/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!