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Ingredients
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¼ cup Challenge Lactose-Free Butter, divided
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1 cup frozen diced potatoes
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kosher salt and black pepper
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1 small onion, diced
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1 red bell pepper, diced
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4 cups spinach
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4 eggs, beaten
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4 large burrito-sized flour tortillas
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4 strips cooked bacon, chopped
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1 cup pico de gallo
Directions
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1
Heat 2 tablespoons Challenge Spreadable Butter in a large nonstick skillet over medium-high heat. Add potatoes, season with salt and pepper, and cook until crispy and brown, 8-10 minutes. Flip and cook another 8-10 minutes. Transfer to a bowl.
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2
Melt another tablespoon of butter in pan; add onion and bell pepper and season with salt and pepper. Cook until softened. Add spinach and cook until just wilted. Transfer to another bowl.
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3
Melt remaining tablespoon of butter in pan. Add eggs, season with salt and pepper; cook and stir until set. Remove from heat.
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4
To assemble burritos, lay out a large tortilla. Layer ¼ of the potatoes, eggs, vegetables and bacon in the center of each tortilla. Top with a spoonful of pico de gallo. Roll up the burrito, tucking in the sides as you go. Repeat with remaining 3 tortillas. Serve warm.