• Cook potatoes according to package directions, then place into a LARGE bowl and set aside.
• Melt 2 tablespoons butter in a large non stick pan over medium heat.
• Add in onion and peppers and cook until the veggies are tender, about 10 minutes.
• Taste and season with salt and pepper.
• Remove from pan and place into the bowl with the potatoes. Set aside.
• In the same pan, melt the remaining 2 tablespoons butter.
• Cook and scramble the eggs until they’re cooked to your liking.
• Season with salt and pepper to taste, then place into the bowl with the potatoes and veggies.
• Stir in the veggie crumbles, black beans, green chiles, and cheese.
• Taste and season with more salt, pepper, and cayenne pepper, if desired.

If Baking Immediately

• Fill each tortilla with 3/4 cups of the filling, then roll.
• Wrap each burrito in foil, then bake at 425 degrees F for 30 minutes or until the filling is hot.
• Serve immediately with your choice of toppings.

If Making and Freezing for Later

• Cool filling completely.
• Fill each tortilla with 3/4 cups of the filling, then roll.
• Wrap each burrito in foil, then place into gallon sized ziplock baggies. Freeze for up to 3 months.
• To reheat from frozen: throw foil wrapped frozen burritos into oven. Set oven to 425 degrees F (no need to preheat) and set the timer for 1 hour.
• Unwrap, then enjoy with salsa, hot sauce, and greek yogurt/sour cream, etc.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!